Post on 14-Apr-2018
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Carbohydrates in Food Systems
Randy Wehling
Dept. of Food Science & Technology
University of Nebraska-Lincoln
rwehling1@unl.edu
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Importance of Carbohydrates
Carbohydrates make up over ___% of the biological
matter in the world
__________ is the most abundant organic chemicalon earth
_______ (table sugar) is produced commercially in
larger quantities that any other pure organicchemical
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Importance of Carbohydrates in
the Diet
In the US, carbohydrates account for about ________
of the calories consumed by the average person
In some parts of the world, carbohydrates may
account for as much as ___% of an average
individual’s caloric intake
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Classes of Carbohydrates
Monosaccharides: The smallest molecules thatmaintain the properties associated withcarbohydrates
Oligosaccharides: __ → ___ monosaccharide units ___________ linked together
Polysaccharides: Long chains of monosaccharides
__________ linked together. Occur as a means of ______ storage, or as __________ components.Chains can be ______ or ________.
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Monosaccharides
Are ____________ aldehydes or ketones.Monosaccharides containing an aldehyde are knownas _______; ketone containing monosaccharides are
_______.
Contain __ → __ carbon atoms
Have the general formula (CH2O)n
The suffix “- ___” is used to signify a sugar (glucose,etc.)
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Isomers
Isomers – Compounds that have the same molecular
formula, but differ in their arrangement of
atoms in space
__________ isomers – Compounds with the same
molecular formulae, but different
structures. They can have different
functional groups or be ________ isomers
Stereoisomers – Atoms of two molecules areattached in the same order, but have a
different orientation in space
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Effect of Orientation of Hydroxyl Groups on
Chemical and Physical Properties
glucose galactose 1) Solubility 50% 32%
2) Melting point 146° C 170° C
3) Sweetness more less
4) Enzyme action fast slow
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Aldoses
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Reactions of Monosaccharides
Monosaccharides do
not give positive
tests for aldehydes
or ketones
The carbonyl reacts
with an hydroxyl on
the molecule to form
an internal ______ or ______
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Formation of Pyranose Ring
Structure
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Pyranose Ring (cont’d)
Glucose and other 6 carbon aldose sugars form six
member rings. Some sugars form five member
rings.
Five and six member rings are stable because therings’ angles are close to the bond angles of carbon
(109.5°). Four and seven member rings are not.
Six member rings are called _________; five member
rings are called __________. Ring structures can be depicted using a __________
projection
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Pyranose Ring (cont.)
When the pyranose ring is
formed from 6 carbon D-
aldoses, the –OH on the
carbon next to the ring
oxygen can be either
above or below the plane
of the ring resulting in
two _________
α form: the –OH is _____ the plane of the ring
β form: the –OH is ______
the plane of the ring
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Pyranose Form of Important Aldoses
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Reactions of Sugars
All monosaccharides and many disaccharides can
function as ________ agents, if they have a free
aldehyde or ketone, or a free _________ hydroxyl.
Reducing properties can be used to measure sugars
If the aldehyde or ketone is “tied up” in a chemical
bond, the sugar cannot act as a reducing agent
The most important reaction of reducing sugars in
foods is the ________ reaction, which occurs at hightemperatures between reducing sugars and the free
amine groups of basic amino acids.
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Maillard Reaction
Maillard reaction is responsible for formation of __________ pigments that give a ______ color tocertain foods, i.e. bread crust.
Volatile flavor and aroma compounds, including alarge number of volatile aldehydes, are also formed.
_______ is made nutritionally unavailable, and some
reaction products may be mutagenic
Reaction rate is influenced by __ and _____ _______
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Fructose
Fructose is the most
important ______ in
foods
Fructose can form
either a five-member or
six-member ring
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Chemical Basis of Sweetness
AH,B,X system of sweetness
perception proposed by
Shallenberger
Involves _______ donor and
receptor sites, and a site for
___________ interaction
__________ ring has –OHgroups in the proper
dimensions to interact with
the receptor cells
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Relative Sweetness of Sugars and
Alternative Sweeteners:
Sweetener Index
Sucrose 1.00
Glucose 0.70 – 0.80
Galactose 0.32
Fructose 1.40
Maltose 0.30 – 0.50
Lactose 0.20High conv. corn syrup 0.65
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Relative Sweetness (contd.)
Sweetener Index
High fructose corn sweetener
90% 1.20 – 1.60
55% >1.00
42% 1.00
Invert sugar >1.00
Sorbitol 0.50
Xylitol 1.00
Cyclamate 30
Aspartame 180-200
Acesulfame –K 200
Saccharin 200-700 (350)
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Intestinal Transport of Sugars
Some sugars are absorbed only by slow ________ driven
by _________ __________ differences, other sugars are
actively transported against a concentration gradient.
Only _____________ are transported across the intestinal
wall. Oligosaccharides must be hydrolyzed by enzymes
into the component _______________.
Sugars must form a ________ ring in order to be actively
transported
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Sugar Alcohols (Polyols)
Are produced by hydrogenreduction
Sugars alcohols can be used
in ________ ________ foods
Cannot form a ____ structure,and therefore are not activelytransported
Yield ___ – ___ kcal/g vs. __ kcal/g for glucose or sucrose
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Water Binding
Hydroxyl groups can _______ with water molecules,reducing the availability of water to microorganisms.Sugars are therefore used as _____________,especially in intermediate moisture foods.
The dimensions of the pyranose ring correspondwell with the dimensions of the water lattice. Oneglucose molecule can bind ___ water molecules
Sugar alcohols do not form a ring, and thus bindless water. May not be as effective as preservatives
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Oligosaccharides
_______ (table sugar,
cane sugar, beet sugar)
α–D-glucopyranosyl-β-
D-fructofuranoside
Does not act as a
reducing agent
Easily hydrolyzed by
acid or enzyme
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Oligosaccharides (cont.)
Raffinose and Stachyose
Oligosaccharidescontaining glucose,
fructose, and galactosefound in beans, peas, andother legumes
Humans and other
monogastrics lack theenzymes to completelybreak down these sugarsin the small intestine
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Prebiotics
Carbohydrates thatpreferentially stimulate thegrowth of beneficial micro-organisms (probiotics) in
the intestinal tract Prebiotics are not broken
down in the small intestine
Oligosaccharides known to
have prebiotic activityinclude various fructo-oligosaccharides such askestose and nystose
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Starch
Found in grains, potatoes, tubers and roots
High molecular weight polymer used by plants to
store excess energy.
Composed of two fractions: amylose and
amylopectin
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Amylose
Mostly linear polymer of α-glucose linked 1,4. Contains a few
α-1,6 branch points.
Molecular weight ranges from 250,000 to 1 X 106
Long chain forms a helix with hydrogens oriented to the
interior of the helix. Allows formation of clathrates.
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Amylopectin
One of the largest polymers in
nature (m. w. = 1 X 108)
A highly branched polymer of α-glucose linked 1, 4 with 4.5% α-
1,6 links
Glucose chains are much
shorter than in amylose,
averaging 20 – 25 glucose
residues
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Starch Granules
Amylose and amylopectin
molecules are organized
in microscopic granules
Granules range from 2 –
100 μm in diameter
Granules are highly
organized, with both
amorphous and
crystalline regions
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Starch Granules (cont.)
Because of their high degree of organization, starch
granules exhibit birefringence under polarized light
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Gelatinization
When starch
granules are
heated in excess
water, they
imbibe water,
swell and lose
their high degree
of organization.
Crystalinity andbirefringence are
lost.
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Retrogradation and Syneresis
As a starch gel ages, more H-bonds are formed betweenglucose polymer chains and crystallinity returns. This isreferred to as rectrograde and results in gels becomingopaque.
Amylose recrystallizes faster than amylopectin.Amylopectin retrogradation is thought to be involved inbread staling. Emulsifiers can be added to bread to slowstaling.
As a gel ages and interactions between starch chainsincrease, water molecules can be squeezed out of the gel.This is known as syneresis.
P d ti f Hi h F t
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Production of High Fructose
Corn Sweetener
Starch is isolated from corn by “wet-milling” process
Starch slurry is cooked, then converted to glucose
syrup by treating with α-amylase and glucoamylaseenzymes
Glucose syrup is treated with immobilized glucose
isomerase enzyme to create an equilibrium mixtureof glucose and fructose (52:48).
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Comparison of Sweetener
Composition
Hydrolyzed sucrose (invert sugar):
50% glucose/50% fructose
High fructose corn sweetener:
42% fructose, 52% glucose, 6% maltose andother oligosaccharides of glucose
Honey
48% fructose, 39% glucose, 1% sucrose, 12%maltose and other sugars
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U.S. Per Capita Consumption of
Caloric Sweeteners
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Modified Starches
Starches can be chemically modified to change their
pasting and gel forming properties
Chemical crosslinking and substitution are the mostcommon modifications
Improves stability of starch pastes and slows the
retrogradation process
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Cellulose
Glucose units linked by ______ bonds
Linear polymer containing 6,000 – 12,000 glucose
units on average
The most abundant organic chemical on earth. It is a __________ polysaccharide that is a major constituent of the ____ _____ of higher plants
The β 1,4 linkage is resistant to acid hydrolysis andattack by amylases
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Hemicelluloses
A group of carbohydrate polymers associated with
the cell walls of higher plants
Polymers made up of sugars including xylose,arabinose, mannose, galactose and glucose
Are sometimes referred to as __________
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Pectins
Polymers of ______________ acid, linked α 1,4, thatare the structural materials of plant soft tissues.
Linear polymers with short side chains of other sugars branching from the linear backbone
Pectins can form _____ at low ___
Pectins can be isolated from various sources (mostcommonly apples) and used in making jellies, jams,and fruit preserves.
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Gums
Water soluble polysaccharides used as __________
and ___________ in foods
Gums are derived from sources including: seaweed,seeds, tree exudate, microbial fermentation,
apple pomace and citrus peel (pectins), and
wood pulp (chemically modified celluloses)
Are typically added to foods at levels ___%
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Uses of Gums
___________
Stabilization of ___________
Suspension of _________
Control of _______________
______________
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Sources of Gums
Seaweed extracts: Alginates
Agar
Carageenan
Seed gums: Locust bean gum
Guar gum
Exudate gums: Gum Arabia (Acacia)
Gum Ghatti
Gum Karaya
Gum Tragacanth
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Sources of Gums (cont.)
Microbial gums: Xanthan
Dextran
Gellan
Modified cellulose: Methylcellulose
Carboxymethylcellulose
Hydroxypropylmethylcellulose
Pectins
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Dietary Fiber
Composed primarily of __________ polysaccharides fromplants found in the ____ _____. Good sources of fiber are whole grains, fruits and vegetables.
These components are not digested by humans (or anymonogastric). They are resistant to amylase enzymesand acid.
Fiber components are classified as _______ or ________,based on their solubility in ______
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Insoluble Fiber
Thought to be important to ______ health. Provides bulk that
contributes to “regularity”. May reduce contact time of
mutagens and carcinogens by decreasing transit time through
the _____. May also act as absorbent.
Components include:
__________
Hemicelluloses and pentosans
______ (polymer of phenolic compounds closely
associated with carbohydrate cell wallcomponents)
Resistant ______ (raw or retrograded)
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Soluble Fiber
Composed primarily of _______ and _____ – polysaccharides that are water soluble but nothydrolyzed in the digestive system.
Has been shown to reduce serum ___________ levels, and in some cases serum _______ levels.
________ from oat and barley fiber have been shownto be particularly effective. These are polymers of
glucose containing both β-1,4 and β-1,3 links.
May also exhibit a prebiotic effect