食品化学第2章 water 水(+.ppt

食品化学Food chemistry 王 昕 Wang Xin 吉林大学生物与农业工程学院 School of Biological and Agriculture Engineering, JLU 第二章 水 chapter2 water H2O 2.1 水的结构 Water Structure 2.2 水与溶质的相互作用 Water and Solutes 2.3 水分的存在状态 State of water in food 2.4 水分活度 Water activity 2.5 分子流动性和食品稳定性 Molecular mobility Food stability Water content of food Food water content (%) Fruits and vegetables 90-99 Fruits juices 80-89 Beef and dairy 10-60 Crackers and cereals 1-9 some phenomenon about food Functions of water Carries nutrients and wastes 营养成分和废物载体 Maintains structure of molecules 分子构象的稳定剂 Participates in chemical reaction 反应剂和反应介质 Acts as a solvent for nutrients 溶剂 As lubricant , plasticizer 润滑剂、增塑剂 Cushions 缓冲剂 2.1 Water Structure (interaction between water and water) Water Molecular Structure: H2O, hydrogen bonding between water molecules, covalent boning within the molecule 水的超分子结构Supramolecular Structure of Water Water is highly hydrogen bonded (only about 15% of H-bonds break on melting ice) The bonds form and break dynamically Strong affinity（吸引力） of water for itself High specific heat (to warm water must break some H-bonds) Liquid water and ice structures 2.2 水与溶质的相互作用 2.2 interaction between water and Solutes 2.2.1离子与离子团 Ions and Ionic Groups 2.2.2 水与极性溶质 Water and Polar Solutes 形成水化层，破坏纯水的结构 水与能形成氢键的中性基团作用时，分析对氢键的“净结构”的影响 脲素 羟基、氨基、羰基、酰胺基、亚氨基等 2.2.3 水与非极性物质 Water and Non-polar Solutes Non-polar molecules can only weakly interact with water through dipole-induced dipole bonds. The water instead forms a tightly hydrogen-bonded cage (a clathrate cage) around the nonpolar molecule, bonding tightly to itself to avoid contact. 2.2.4 水与双亲分子 Water and Amphipathic Molecular 小分子双亲分子：作为表面活性剂 （Small Molecule Surfactants） Thank you ! * the final goal  dried fresh fruits an