FOOD20003 Lecture Notes - Lecture 3: High Fructose Corn Syrup, Anomer, Glycosidic Bond

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

Document Summary

Aim: to familiarise students with the chemical composition, structure and source of different carbohydrates and how they are digested and absorbed. To outline the role of carbohydrates in energy metab olism and other body functions. Know what are: sucrose, maltose, lactose, starch, amylose, amylopectin, glycogen. K(cid:374)o(cid:449) the follo(cid:449)i(cid:374)g ter(cid:373)s des(cid:272)ri(cid:271)i(cid:374)g (cid:272)ar(cid:271)ohydrate stru(cid:272)ture: he(cid:373)ia(cid:272)etal, he(cid:373)iketal, a(cid:272)etal, gly(cid:272)osidi(cid:272) li(cid:374)kage, -li(cid:374)kage, - linkage. Know the structural differences between glucose, mannose a and galactose. Discuss digestion and absorption of carbohydrates, including the actions of carbohydrate digestive enzymes. Describe lactose & fructose intolerance, symptoms, prevalence and treatment. Know what glycaemic response, glycaemic index and glycaemic load are. Discuss type ii diabetes in terms of glucose metabolism. Identify the major sources of sugars in the diet. Describe the effect of sugars on dental health. Know what are artificial sweeteners and sugar replacers and be able to cite some examples. Know the following reactions/terms: metabolism, anabolism and catabolism, aerobics respiration, anaerobic respiration, gluconeogenesis, protein-sparing.