FOOD20003 Lecture Notes - Lecture 9: Alpha-Amylase, Amylase, Lipophilicity
15 Aug 2018
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* wholegrain foods, vegetables, legumes (seeds) and fruits deliver carbohydrate and fibre with valuable vitamins and minerals. * milk products typically lack fibre, but they also provide a carbohydrate along with vitamins and minerals. * carbohydrate (glucose) provides nearly all of the energy the human brain uses daily. * glycogen (storage of carbohydrate) provides about half the energy muscle and other body tissues use. * the other half of the (cid:271)ody"s e(cid:374)ergy comes mostly from fat. * carbohydrates are also important in plants as they are a component of cell walls. * carbohydrates are made of carbon, hydrogen and oxygen atoms. These atoms form chemical bonds to form monosaccharide sugar molecules. * monosaccharides can join together to form larger polymeric molecules. Trisaccharides (3 units) (less common in food, but occur in digestion) * all of the above make up carbohydrates. *simple carbohydrates refers to monosaccharides, disaccharides and trisaccharides.
