BIO 111 Lecture Notes - Lecture 3: Bran, Tunxis Community College, Rolled Oats
6 Jan 2021
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Document Summary
Plants store glucose in the form of starch. Two forms of plant starch, amylose and amylopectin, both consist of chains of glucose molecules bonded together. Amylose: a linear chain of glucose molecules bonded together by -1,4 glycosidic bonds, which are shown in blue. Amylopectin: consists of glucose molecules bonded together in a highly branched arrangement. Has both -1,4 glycosidic bonds (shown in blue) & -1,6 glycosidic bonds (shown in red). Daily reference value (drv) on food labels (facts panels) say 25g. Soluble ( swell in small intestine and metabolized by bacteria in large intestine, reduces glycemic response, may reduce cholesterol) Pectins used to make jam and jelly, found in skin of fruits (apples, strawberries, raspberries, citrus fruits) Gums viscous polysaccharides used to thicken foods (oats, beans) Beta-glucans: branched chains of glucose molecules (mushroom, barley, oats) Insoluble (do not swell, left completely undigested, provide bulk to stool and decreases.
