FOOD 2150 Lecture Notes - Lecture 13: Anomer, Maillard Reaction, Reducing Sugar

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2150
• Professor: Doug Goff

Document Summary

Monosaccharides are differentiated based on whether the carbonyl group is an aldehyde (aldose sugar) or a ketone (ketose sugar). They are also differentiated on the chirality of each of the carbons containing hydroxyl groups. Oligosaccharides are from 3-10 monosaccharides covalently bonded but do not provide a flavor attribute, sweetness or texture enhancing qualities. Polysaccharides are more than 10 monosaccharides covalently bonded sugars and are associated with texture enhancing qualities. It is important to understand that minor structural changes affect the functionality and flavor/sweetness they provide to the food. Depending on whether the hydroxyl groups are d or l isomers changes the rotation of light (left or right). These differences in chirality can correspond to vastly different sweetness profiles. The configuration of a sugar is determined at time of synthesis and does not change from that point. An enantiomer is an exact mirror image of one another.