_complex carbohydrates starches cellulose gums 复合碳水化合物淀粉纤维素牙龈课件

_complex carbohydrates starches cellulose gums 复合碳水化合物淀粉纤维素牙龈课件

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时间:2018-10-06

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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、ucture Bind ThickenWhataresomestarchbasedfoodsthatrelatetoeachoftheabovefunctions?ProvideStructureFlourprovidesmajorityofstructureofbakedgoodsandmanyotherfoodproducts.CerealsretaintheirshapeduetostarchcontentStarchthickenswhenheatedandgelswhencooledCelluloseformstheframeworkfor

8、fruitsandvegetablesPectinsandgumsrespons

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