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ID:19808431
大小:4.88 MB
页数:30页
时间:2018-10-06
《_complex carbohydrates starches cellulose gums 复合碳水化合物淀粉纤维素牙龈课件》由会员上传分享,免费在线阅读,更多相关内容在教育资源-天天文库。
1、Chapter9TheComplexcarbohydrates:Starches,cellulose,gums,andpectinsComplexCarbohydratesintheDietComplexcarbsarefoundinwidevarietyofgrainsandgrain-basedproductsBreadsCerealsMuffinsCakesCookiesPastasRiceTypesofComplexCarbohydratesStarchesCelluloseGumsPectinsStarchesMostabundantcompl
2、excarbohydrateinthedietisstarch.Madeof100toseveralthousandglucoseunitslinkedinchainsPolymer:largemoleculethatconsistsoflargenumbersofsmallmolecularunitslinkedtogether.StarchesSources:MainsourceiswheatflourRiceCornPotatoesOatsRyeSorghumSoyTapiocaArrowrootStarchesHavetwobasicstruct
3、ures:Linear(amylose)Branched(amylopectin)StarchesGranules:packetsofstarchproducedbyplants,notsolubleincoldwater.Sizeandshapevaryfromplanttoplant.RicehasthesmallestgranulesPotatoeshavethelargestgranulesStarchgranulesareamixtureofamyloseandamylopectinmoleculesVaryingratioscauseeach
4、typeofstarchtoactdifferentlyinfoodmixtures.Starchescomposedofmainlyamylopectinarecalledwaxystarches.CellulosePolysaccharidemadefromlargeamountsofbeta-D-glucose.Humanslackthedigestiveenzymesneededtobreakthebondsincellulosemolecules.KnownasfiberFormsrigidstructureinplantsStringsinc
5、eleryMembranessurroundingkernelsofcornCarbohydrateGumsandPectinsPolysaccharidesthataresolubleinwaterandextractedfromplants.ThickenandstabilizemixturesTrapscolorandflavorProvidestabilityandtextureforfoodssuchassaladdressingsandgummycandies.Usedasfoodadditives(handout)Complexcarbfo
6、undinplancellsandmadeofchemicalderivativesofsugarcalledsugaracids.NaturallyoccursinfruitProduceastronggelInpresenceofsugar,pectinmoleculeswilldehydrateAcidwillcreateathickenedstructureJamsandjellies.CarbohydrateGumsPectinsFunctionsofComplexCarbohydratesinfoodPreparationProvidestr
7、uctureBindThickenWhataresomestarchbasedfoodsthatrelatetoeachoftheabovefunctions?ProvideStructureFlourprovidesmajorityofstructureofbakedgoodsandmanyotherfoodproducts.CerealsretaintheirshapeduetostarchcontentStarchthickenswhenheatedandgelswhencooledCelluloseformstheframeworkfor
8、fruitsandvegetablesPectinsandgumsrespons
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