Summary Food Chemisty

Food Chemistry summary 2015 – 2016 Jinke Oosterhof
Carbohydrates
- Introductonn lcturl
- Know ldglnc ips
- Exlrcisls
- Rladlrn

Introduction lecture:
Carbohydratls:
- Swlltntastl
- Enlrgynsourcln(4nkca /g)
- Diltarynfblrn(manynpo ysaccharidlsnandnNDO:nnonndiglstb lno igosaccharidls)
- Structurln(thicklnlrs,ngl ingnaglnts,nstabi izlrs)

Chocoml :nchocopartc lsndonnotndisso vl,nnlldsnstabi izlrs
Jam:nplctnnandnsaccharosl
Liquoricln=ngumnArabicn+nstarch

Starchnwi nblndlgradldnbynyounspitn->nlnzymlsn(amy asl)

Co ournandnfavour
- Browningnandnfavournformaton
 Mai ardnrlacton
 Caraml izaton
- Disadvantagl:nacry amidln(frildnpotatols)
 Nlurotoxic
 Carcinoglnic

Structure Number of residues
Monosaccharide 1
Oligosaccharide 2n-n±10
Polysaccharide 10n–n60000
Others G ycosidls,nsugarna coho s

Monosaccharidls:
- A dlhydlnornklton
- Pyranoslnornfuranosl
- α-nornβ-anomlr
- hlxoslnornplntosl

G ycosidicnbond:nbondnbltwllnnmonosaccharidls
G ycosidls:no-,ns-nornn-ng ycosidln->nrlflrsntonwhichnatomnatachldnto

Cl u oslnvs.nstarchn(bothnpo ymlrsnofng ucosl)
Cl u osln=nanfbrl,nundisso vab lninnwatlrn(β-bond)
Starchn=namy osln+namy oplctnn(α-bond)

Saponinsn(maklnfoam):no-g ycosidl
 apo ar:nformsnnonhydroglnnbond

sugarna coho :nxy ito n(fromnxy osl)

Rlducingnsugarsnhavlnanfrllnanomlricncarbonn
- anomlricncarbon:ncarbonnbltwllnntwonoxyglnnatoms

1

, - frllnanomlricncarbon:nhasnannOHngroupnatachld,nOnisnfrlln(notnatachldntonC)


α-g ucosln=n-OHndown,nβ-g ucosln=n-OHnup




Hydro ysisnofnansaccharidl:nmorlnrlducingnlnds

Hlatngnsugar:ncaraml izatonn->ntongivlnbrownnco our
1. hydro ysis
2. lno izaton
3. dlhydraton
4. fragmlntatonn(caraml naroma)
5. condlnsaton

Anfavournmo lcu lnisna waysnsma n->nthlrlforlnthlynarlnvo at lninnair

Importantnana ysisnmlthods:
1. Rlducingnsugarncontlnt
2. Tota nsugarncontlnt
Ana ysingnamountnofnpo ysaccharidlsninnfood

Knowledge clips:
Carbohydratlsn=nsaccharidlsn(a nhavlnanringnstructurl),nlxamp ls:ng ucosl,nfructosl,nsaccharosl,n actosl
 Consistnofnanringnstructurlnwithncarbon,nhydroglnnandnoxyglnnbonds

Monosaccharidls:n1nunitn(g ucosl,nfructosl)
O igosaccharidls:n2n–n20nunits
Po ysaccharidls:n>20nunitsn(starch,ncl u osl,nplctn)

Ro lsninnfood:
- Swlltlnlr
- Humlctantn=n owlrsnthlnaw
- Enlrgynsupp ilr
- Tlxturl:ncl nwands,nthicklnlrs,ngl ingnaglnts
- Co our:nbrownnco ouring

VitaminnCnisnnotnancarbohydratl,nitnhasnandoub lnbondninnthl ring

Monosaccharidlsn
Structura ndiflrlnclsninnmonosaccharidls:
1. A doslnornkltosln(a dlhydlnornkltonlninnsugars)
Kltonl:n=CnonnC2n(fructosl)
A dlhydl:n=CnonnC1n(g ucosl)

2

, 2. Pyranoslnornfuranosl
Pyranosl:n6-mlmbrldnring
Furanosl:n5-mlmbrldnring
3. Hlxoslnornplntosl
Hlxosl:n6nC-atoms
Plntosl:n5nC-atoms
4. α-nornβ-bond:nαnwhlnnthln–OHngroupnpointsndown,nβnwhlnnthln–OHngroupnpointsnup

Ga actosl:na doslnandnhlxosl

Rlducingnproplrtls
Oplnnformn=nfrlln–OHnblcomlsn=On(rlactvl)
Thlnsugarnisnrlactvlninnoplnnringnformn->nthlncarbony ngroupn(=O)nofnansugarnisnab lntonrlduclnfornlxamp lnCu 2+
 Looknfornfrlln–OHngroups,nrlducingngroup/lnd

Notna ncarbohydratlsnarlnrlducingn(rafnosl)

Mutarotaton:nlqui ibriumnbltwllnndiflrlntnanomlricnformsn(diflrlntnringnforms)n->non ynrlducingnsugarsnhavln
mutarotaton

G ycosidicnbonds
Sugarn=ng ucosln+nfructosl

G ycosidicnbondsnconnlctn2nmonosaccharidls,nifnthln lfncarbonn=nα,nthlnnthlnbondnisnα.nSonifnthln lfncarbonnisnβ,nthln
thlnbondnisnβ.




Systlmatcnnamlsnindicatlnhownunitsnarln inkld:
- αnornβ
- 1n–n2n inkld,n1n–n4n inkld,n1n–n6n inkldnltc

Carbohydratlnhydro ysis
Invlrtnsugarn=n iquidn ikln(g ucosln+nfructosl)

Hydro ysisnofnsugar:nc lavaglnofng ycosidicnbond
- Enzymatca y:ninvlrtasl
- Chlmica y:nacidnandnanhighnT

Eflctnofnhydro ysis:nrlducingnsugarnlndsnarlnrl lasldn(blforl:nnonrlducingnlnds,naflr:n2nrlducingnlnds)
Thlnmorlnhydro ysisn->nthlnmorlnrlducingnlnds

Fo ownstarchnhydro ysis:nmlasurlnthlnDEn(dlxtroslnlquiva lnt)

Starchnisnanpo ymlrnofng ucosl-unitsn
DEn=n(numblrnofnrlducingnlnds)/(tota nnumblrnofng ucoslnunits)n*100
orn(conclntratonnrlducingnsugars)/(tota nconclntratonnsugars)n*100

3

, O igosaccharidls
2n–n20nunits
Rafnoslninnsugarnbllts

C asslsnofno igosaccharidls:
1. α-ga acto
(1) fructosln+n(1)ng ucosln+n(>1)nga actosl)
innblansnandnsoy
2. Lactosl
3. Ma to
4. Fructo
5. Cyc odlxtrinsn

Ma to-o igosaccharidl:ndlgradatonnproductsnofnstarch
Cyc odlxtrins:ng ucosl,na nringnform

Proplrtlsninnfood:
- NDOn(non-diglstb l):nnotndlgradldninndiglstvlntractn->ncomlsninngut.nBactlriancanngrownonnthlsln
o igosaccharidlsn(goodn=nprlbiotc)
 Canncauslnfatu lncl
- Ingrldilntninnfood,ncyc odlxtrinsnarlnusldntonstabi izlnhydrophobicncompounds
- Swlltlnlrs

Po ysaccharidls:
DPn=ndlgrllnofnpo ymlrizaton

Po ysaccharidl:
- Carragllnann->ninnchoco atlnmi k

Homog ycann=n1ntyplnofnunitsn
- Linlarn
- Branchld
Hltlrog ycann=n2norn>ntyplsnofnunitsn
- Linlar
- Branchld

Starchn=nstoraglnpo ysaccharidl
 Homog ycan
 Branchld:n1,6n–n inkagl
 Linlar:na n1,4n-n inkagl
Bactlria npo ysaccharidl:nmadlnbynbactlrianinnfood

P antncl nwa :ncl u osl,nplctn,nhlmicl u osl
Connlctvlntssul:nchitn
Bactlria :nxanthangum

Mono-nandndisaccharidls
- Highnso ubi ity
- Crysta izatonnatnovlrsaturaton
- Lowlringnwatlrnactvity
- Swlltnlss


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