Student: Huỳnh Gia Ký

ID: BTFTIU12033

Submitted to: Dr.Nguyễn Văn Toàn (phD)

VIET NAM NATIONAL UNIVERSITY – HCMC

INTERNATIONAL UNIVERSITY – SCHOOL OF BIOTECHNOLOGY

TOPIC: Find the most commonly occurred functional groups and chemical reactions in FOODS as well as exemplifying them, as many as possible.

Content

Functional groups Hydroxyl group

Amino group

Aldehyde group

Carboxyl group

Chemical reactions

Enzymatic reactions

Non-enzymatic reactions

Hydroxyl group

Functional group

Hydroxyl group is a functional group that has one hydrogen atom bond to an oxygen atom (R -OH) Alcohol is an organic compound that has the hydroxyl group( - OH ) attachs to a carbon atomThe type of alcohol often used in foods is ethyl alcohol

Hydroxyl group

Functional group

Alcohol can be obtained from rice, corn, wheat, barley

Hydroxyl group

Alcohol can be used as the ingredient of alcoholic beverages

Wine may contain 20% alcohol or more

Beer contain around 4%-6% alcohol by volume

Functional group

Alcohol is used to flavor biscuit,vanillaNatural or artificial flavor may contain alcohol as a solvent

Hydroxyl group

Functional group

Amino group

Functional group

Functional group that consists of a nitrogen atom attached by single bonds to hydrogen atoms,or a combination of these three.

Properties as bases

Amines are ubiquitous in biology. The breakdown of amino acid releases amines, famously in the case of decaying fish which smell of trimethylamine.

trimethylamine

Amino group

Functional group

Protein

large biological molecules, or macromolecules, consisting of one or more chains of amino acid.have a complex three-dimensional structure.

Amino group

Functional group

List of common foods with the highest protein to calorie ratio

1. Turkey Breast (and Chicken Breast) 2: Fish (Tuna, Salmon, Halibut)

3: Cheese (Non-fat Mozzarella) 4: Pork Loin (Chops)

Amino group

Functional group

5: Lean Beef and Veal (Low Fat) 6: Tofu 7: Beans (Mature SoyBeans)

8: Eggs (Especially Egg Whites) 9: Yogurt, Milk, and Soymilk 10: Nuts and Seeds

Aldehyde group

Functional group

Aldehydes- organic compounds in which the carbonyl group( -CHO) is attached to a carbon atom at the end of a carbon- carbon chain.

Aldehyde group

Functional group

Found in essential oil => favorable odor Ex: cilantro, vanillin and oil of cinnamon bark

Vanillic aldehyde C8H8O3

Cinnamaldehyde ( C 9 H 8 O)

Vanilin

Aldehyde group

Most sugar, derivatives of aldehydes

sugar

Functional group

Aldehyde group

Furfural can be obtained in coffee.

coffee furfuralDiacetyl can be obtained in butter.

butter diacetyl

Functional group

Fresh pumpkin has the smell of acetaldehyde.

Functional group Aldehyde group

Functional group Carboxyl group

Carboxyl group is a functional group consist of a carbon double bonded with a oxygen and single bond to a hydroxyl group.

Carboxylic acid is a chemical compound that is characterized by carboxyl group

Some food contains high concentrations of carboxylic acid

Functional group Carboxyl group

Lemon has high concentrations of citric acid The juice of the lemon is about 5% to 6% citric acid

Citric acid is a weak organic acid with the formula C 6 H 8 O7 used to add sour taste to foods and drinks

Functional group Carboxyl group

Starfruit (carambola) contains a lot of oxalic acid

Oxalic acid is an organic compound with the formula H2C2O4. It is a colorless crystalline solid that dissolves in water to give colorless solutions

Vinegar: liquid consisting mainly of acetic acid (CH3COOH) (8% acetic acid by volume and apart from water )

Acetic acid is an organic coppound with the formula CH3COOH

Milk contains plenty of lactic acid (C3 H 6 O 3)

. It's also called 'milk acid'

Benefits of lactic acid in milk

supply of energy in muscle tissue

Lactic acid bacteria cause fermentation of lactose

Functional group Carboxyl group

Chemical reactionsEzymatic reactions

Those reactions that present enzymes

The molecules at the beginning of the process, called suntrates, are converted into different molecules, called products

Chemical reactionsEzymatic reactions

Some comon emzyme reactions

Hydrolysis of lactose

Hydrolysis

Oxidation/Reduction between lactate and NAD+

Oxidation/Reduction

Chemical reactionsNon-Ezymatic reactions

Those reactions that do not require ezymes

The Mailard Reactions: Food Browning

The Mailard Reactionss responsible for browning in food during cooking

REFERENCES

http://www.thetoptens.com/best-alcoholic-drink/

http://humantouchofchemistry.com/fruity-facts-about-carboxylic-acid.htm

http://www.drlwilson.com/ARTICLES/ALDEHYDES.htm

http://www.webmd.com/diet/raspberry-ketones-uses-risks

http://www.healthaliciousness.com/articles/foods-highest-in-protein.php

http://this-organic-life.blogspot.com/2012/11/the-maillard-reaction- food-browning_28.html