carbs
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monosaccharide
Monosaccharides are the fundamental units because they are not hydrolyzed by acid to form a smaller unit.
disaccharide
consist of two simple sugarslinked by a covalent glycosidic bond
oligosaccharide
consist of 3 to 10 monosaccharides linked together by glycosidic bonds
what is the functionality of monosaccharides
Coloring agents (caramel color) Production of flavors (caramelization)
what is the functionality of a polysach.
Thickening agents Gelling agents Emulsion stabilizers Water holding/ binding agents Anticaking agents Edible films Encapsulate flavors
complete Their actual conformation is … in their crystalline state and predominantly cyclic in solution
cyclic
Cyclization is due to the formation of internal … and …
hemiacetals and hemiketals
hemeacetal formation in glucose forms a
pyranose ring
hemiketal formation in fructose form a
furanose ring
mutaotation
is the result of the cyclic form opening up and recyclizing, coming to equilibrium with its anomer.
which is the most comon test for reducing sugars
fehling’s test
The disaccharide maltose a reducing sugar while the disaccharide sucrose is a non-reducing sugar - why?
Because even when 2 molecules of maltose are bind together they can open up however fructose cannot do this and so it is not a reducing sugar
which are the 2 ways that water can be elimiated from sugar
• by reaction of tehir hydroxyl groups 2. elimination of water grom within a sugar molecule, leading to the formation of higly unstaurated ring structure
A common intermediate formed during caramelization reactions by dehydration is
hydroxymethylfurfural (HMF)
what are the 2 categories of browning reactions
(1) oxidative browning (2) non-oxidative browning
caramelization reaction used to producde
flavor, color
carame flavor and color are made of
flavors - sucrose color- glucose
what is an amadori rearrangement
schiff base to amadori compound
at higher temperature in the maillard reacion , the major reactions will be
dehydration and fragmentation
strecker degration
subcomponent of maillard reaction. Involves free amino acids produced by meaillard reacion or caramelization
which is the most sweet of the sugars and the less
most- fructose less- lactose
true or false The least sweet the less soluble
true
which sugar is an exception int he sence of sweetnes of the sugar alcohols
xylitol
the properties of polysaccharide are a fucntion of
their sugar/chemical makeup • the presence of unique functional groups • their molecular weight and degree of branching • a combination thereo