FOOD 2010 Lecture Notes - Lecture 4: Haworth Projection, Fischer Projection, Glycosidic Bond

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

Chapter 5 (pg 120-153) + challenge and fat replacers (pg 79-82) Chapter 5 (120-153): food chemistry ii: carbohydrates, lipids, proteins. Note: for chapter (cid:887), (cid:498)carb(cid:499) refers to carbohydrate for short. All carbs contain carbon, hydrogen, and oxygen. Carbs are classified by the number of sugar units they possess. The basic building block of carbs are simple sugars (also termed organic alcohols) Ie sucrose (table sugar) and lactose (milk sugar) Other combinations of simple sugars bonded form oligosaccharides and polysaccharides. Ie fructose (fruit sugar) and glucose: a single carb unit called a monosaccharide. When there are two simple sugars in a carb, it(cid:495)s called a disaccharide. Note: monosaccharides will now be referred to as (cid:498)mono(cid:499) for short. Important mono(cid:495)s in food are hexoses including glucose, fructose and galactose. These share the same chemical formula c6h12o6 (see fig. Mono with 3 carbons are called trioses, 5 = pentoses, 6 = hexoses.