Nutri Sci Lecture 4

Nutri Sci Lecture 4 - Lecture 4 Carbohydrates Carbohydrates...

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Lecture 4: Carbohydrates 2/1/10 Carbohydrates contains carbon, hydrogen and oxygen Comes mostly from plant foods—cereal grains, fruits, vegetables, roots produced by plants through photosynthesis Prof. Melvin Calvin (Berkeley) 3 Monosaccharides: glucose [most abundant], fructose [sweetest, found in HFCS], galactose. (Alcohol sugar, ketone sugar, alcohol sugar) 2 Main Classes Simple CHO—1 or 2 glucose molecules monosaccharides (glucose, fructose, galactose) disaccharides (2 sugar units-sucrose, maltose, lactose) Complex CHO—long chains of glucose molecules oligosaccharides (contains 3-10 monosaccharides) polysaccharides Oligosaccharides Contain 3-10 monosaccharides Raffinose family oligosaccharides (RFO) Raffinose: galactose-glucose-fructose Stachyose: galactose-galactose-glucose-fructose RFO—found in soybean and other beans. Humans cannot digest RFO b/c alpha galactoside bond. Undigested molecules pass into large intestines, fermented by bacteria, forms gas, leads to flatulence. Product beano—contains galactosidase—aids in digestion Polysaccharides: long chains of glucose units
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Nutri Sci Lecture 4 - Lecture 4 Carbohydrates Carbohydrates...

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