CHEM 181 Lecture Notes - Lecture 20: Corn Syrup, Corn Starch, Amylase

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: Mitchell Huot

Document Summary

Low glycemic index does not cause blood sugar to rise as much as sucrose thus thought to be a good substitute for sucrose. Too much fat in the blood is a risk for heart disease. Too much at nce is not good (and the modern diet can have as much as 10% fructose. When glucose enters the bloodstream, insulin regulates it but fructose is processed in the liver and if there is too much of it, it makes fats. Fru(cid:272)tose (cid:272)ir(cid:272)u(cid:373)(cid:448)e(cid:374)ts the appetite sig(cid:374)ali(cid:374)g syste(cid:373), so (cid:271)ei(cid:374)g (cid:858)(cid:859)filled up(cid:859)(cid:859) is (cid:374)ot (cid:449)ell indicated more consumption takes place. Excess fructose causes insulin resistance leading to type 2 diabetes. Promotes ages (advanced glycation end products) more than glucose. Unsweetened juices contain as much sugar as a cola (but at least there is vitamin c) Maillard reaction: engagement of protein units that have an nh2 group at one end with.