食品专业英语Lesson2 Carbohydrate解答.ppt

Lesson 2 Carbohydrates;carbo-碳：，carbochain碳链 Carbon碳；Carbonyl 羰基 Hydrogen氢 ；Hydro-水、氢的；hydrate水合物； hydrogenation氢化，hydrocarbon碳氢化合物；carbohydrate碳水化合物 Hydrolyze/hydrolyse水解 Aldehyde醛，乙醛 Starch淀粉 Mailard browning美拉德褐变 ;Saccharide 糖类； monosaccharide 单糖； disaccharide二糖；polysaccharide多糖； Reducing sugar还原糖；nonreducing sugar非还原糖 Covalent(ly)共价的(地)；co-，co-worker; ooperation -ose糖的后缀 单糖有：glucose 葡萄糖 ；dextrose 葡萄糖； fructose 果糖；galactose半乳糖 双糖有：lactose 乳糖，；maltose 麦芽糖；sucrose 蔗糖 -ol后缀,意为该物质为醇或酚 sorbitol 山梨醇；xylitol木糖醇；mannitol甘露醇; Micro-前缀，意为极微小的 microwave微波炉，microorganism微生物 microbiology 微生物学， microbiological微生物学的， microbiologist 微生物学家 Macro-表示“大的，长的”之义 grade等级；upgrade升级；gradation，渐变，等级； degradation降级；retrogradation老化；undergraduate大学生；graduate大学毕业生；postgraduate 研究生;While some molecular aspects are in common to both groups, the sugars and polysaccharides have vastly different functional properties. ;Concentrated sugar solutions are viscous and provide some body to sweetened soft drinks compared to water or soft drinks sweetened with high intensity sweeteners.;Maltose, composed of two glucose units, is found in products where there has been starch degradation. ;Sugar alcohols are sugar derivatives that are found naturally but are more commonly manufactured from sugars and added as pure ingredients.;Sugar alcohols are sugar derivatives that are found naturally but are more commonly manufactured from sugars and added as pure ingredients.;The specific linkage between glucose units creates a polymer that is not affected by heat, moderate acid, alkali, or enzymes normally used in food processing and the human digestive tract.;β-D-glucopyranose;α-D-glucopyranose; Gelatinization is temperature dependent starting as low as 50℃ and not being totally completed until temperatures reach 120℃。;Another class of carbohydrates are the polymers made up of various monosaccharide subunits linked in various ways that are not degraded by the human digestive proc