Carbohydrate

Carbohydrate - CC/FNB/LR UNIT 1 :Food Components Topic 2 :...

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Unformatted text preview: CC/FNB/LR UNIT 1 :Food Components Topic 2 : Carbohydrate CC/FNB/LR Components of Food C Carbohydrate C Protein C Lipid C Minerals C Water CC/FNB/LR Why is Carbohydrate Important? C Photosynthesis CO 2 + H 2 O → CH 2 O + O 2 C Respiration CH 2 O + O 2 → CO 2 + H 2 O CC/FNB/LR 1: Uses of Carbohydrate C Energy C Taste C Texture CC/FNB/LR 2: Uses of Carbohydrate C Nutrition C Dietary Fibre C Additives C Texture modifiers C Extenders C Viscosity enhancers C Stabilisers CC/FNB/LR 3: Carbohydrate C Available Carbohydrate C Monosaccharides C Glucose, fructose, galactose, sugar alcohols C Disaccharides C Sucrose, lactose C Oligosaccharides C Stachyose C Polysaccharides C Starch C Unavailable Carbohydrate C Dietary fibre C Non-starch polysaccharides CC/FNB/LR 4: Monosaccharides C Hexoses + 6 carbons eg. Glucose, Galactose CC 6 H 12 O 6 C Can form a 6 membered ring, or C 5 membered ring, eg. Fructose C Pentoses + 5 carbons eg. Xylose, Arabinose C “Anomeric” carbon C Can form the glycosidic bond with another sugar molecule CC/FNB/LR H H H H H H H O H O H O H O H O H O C C C C C C CC/FNB/LR Hexose Ring (ß-pyranose) O OH HO HO HO CH 2 OH CC/FNB/LR CC/FNB/LR...
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This note was uploaded on 07/04/2011 for the course BIO microbiolo taught by Professor Point during the Spring '09 term at HKU.

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Carbohydrate - CC/FNB/LR UNIT 1 :Food Components Topic 2 :...

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