FOOD20003 Lecture Notes - Lecture 3: Insulin Resistance, Maltose, Diarrhea

• School: University of Melbourne
• Department: Food Science
• Course: FOOD20003
• Professor: All

Document Summary

The carbohydrates sugar, starch and dietery fibre. Sources of carbohydrates (starch: can be simple or complex, carbs = major energy source, glycogen = body storage of carbs. Provide half the energy muscles & other body tissues use: other half of body"s energy fat, starch: wholegrain foods, dietary fibre: wholegrain foods, veggies, legumes and fruits, lactose milk. Monosaccharides: glucose essential energy source, fructose sweetest added to food to enhance sweetness and flavour, mannose small amount in some fruits, galactose rarely occurs naturally as a single sugar. Haworth projections: ring configuration: oh group on anomeric carbon below = alpha-config, oh group on anomeric carbon above = beta-config, **oh bonds are called hemiacetal. These bonds are weak so the molecule can go between alpha beta. Disaccharides: pair of monosaccharides: condensation reaction link monosaccharides together, hydrolysis reactions split disaccharides, sucrose: fructose + glucose, tastes sweet, readily available, bond: alpha(1,2)beta-glycosidic bond, lactose: galactose + glucose, bond: beta-(1,4)- glycosidic bond, maltose: d-glucose x2.