B M B 221 Lecture Notes - Lecture 1: Putrefaction, Antioxidant, James Lancaster
Document Summary
Oxidation of sugars for uses other than atp production (glycolysis: if 6 carbon sugars, oxidation usually involves c-1 or c-6 carbon. Oxidation of c-1 carbon: if cyclical form of sugar creates ketone on c-1 carbon. Ketone is part of lactone group: if straight chain form of sugar creates carboxylic acid on c-1 carbon, in case of aldoses creates aldonic acid like gluconic acid. Aldose sugar: double bonded 0 on c-1 carbon. Aldose sugar oxidized into gluconic acid/gluconate: commercial uses for gluconic acid (gluconate) Production of gluconic acid uses microbes, makes a lot of it. Leavening agent (dough rising: reacts with sodium bicarbonate: acid + bicarbonate=co2 gas. Lowers ph of food to ~3. 5-4. 5: in dairy, causes protein coagulation & curd formation, acts as preservative and inhibit spoilage microbes. Useful as cleanser, remove calcium (ca2+) or iron (fe2+) deposits. Bind zinc: zinc gluconate, possible cold treatment.