Food Chem 3 - Food Science October 19, 2009 Carbohydrates...

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Food Science October 19, 2009 Carbohydrates Composed of carbon, hydrogen and oxygen Empirical formula: (CH2O)n N I s a low number 5 or 6- simple sugars N is a high number 50- complex carbohydrates or polysaccharides Simple sugars are sweet other not In plants, the simple sugars are a direct source of energy and are formed by photosynthesis Cos+H2O yields (CH2))n Complex carbohydrates are either storage forms of energy or used for structural Monosaccharids- smallest of simple sugars- cannot be broken down when digested into smaller sugars 5 or 6 carbons contain a functional carbonyl group C O and hydroxyl groups OH facts show that sugars exist chair and boat much more stable in ring form, only reactive in chain form important monosaccharids glucose (GLU) Galactose(GAL) Mannose(MAN) Fructose(FRU) Sweetness FRU>FLU>GAL. .,,,,MAN ( Bitter) Oligosaccharides DI- TRI- ETC S-S S-S-S Disaccharides Sucrose Lactose maltose Trisaccharides Raffinose, GAL-GLU Linkage of sugars Sugar units in OLIGO- or polysaccharides are linked by a condensation between Hydroxls Length of sugar determines whether or not it is digestable Cannot- swallow anything more than one rdisaccharides
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This note was uploaded on 03/02/2010 for the course FOOD-SCI 150 taught by Professor Levin during the Spring '09 term at UMass (Amherst).

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Food Chem 3 - Food Science October 19, 2009 Carbohydrates...

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