carbohydrates 1
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roles of carbohydrates in food products
• sweetner • humectant: lower water activity • energy supplier • texture • colour
What are carbohydrates?
• ring structure • c- h- o- atoms • mono, di, oligo- and polysaccharides • different residues • different roles in food products
oligosaccharide consist of
2-20
polysaccharide consist of
> 200
fructose
draw (ketose)
glucose
draw (aldose)
5 member ring
furanose
6 member ring
pyranose
5 c-atoms
pentose
6 c-atoms
hexose
what happens in an uronic acid
the primary hydroxyl group at c6 is oxidised to a carboxylic group
galacturanic acid
draw
glucuronic acid
draw
saccharose
glucose + fructose
maltose
glucose + glucose
galactose + glucose
lactose
glucose + fructose
saccharose
glucose + glucose
maltose
lactose
galactose + glucose
DE
number of reducing end/ degree of polemarysation
DP
degree of polymarization
polysaccharide storage
starch, glycogen, insulin
polysaccharide cell wall
alginate, carroggeen, cellulose, pectin, agar
glucose is alpha in
starch