(食品营养与安全)Chapter4Carbohydrates.ppt

Chapter 4 Think about it When you think of the word carbohydrate, what foods come to mind? Many people choose honey instead of white sugar because they think it is more “natural”. What do you think? Do you prefer artificial sweeteners to sugar? Explain your preference. Introduction Carbohydrates Name means “carbon and water (hydrate)” Ratio of atoms is CnH2nOn Introduction Carbohydrates – ideal nutrients to meet your body’s needs Simple carbohydrates – sugars: including both single sugar unites and linked pairs of sugar unites. The basic sugar unit is a molecule containing six carbon atoms, together with oxygen and hydrogen atoms. (P94) Complex carbohydrates – starch, fiber, glycogen: long chains of sugar unites arranged to form starch or fiber (polysaccharides) (P94) This is the first of 3 chapters on the energy nutrients A Close Look at Carbohydrates Where do carbohydrates come from? Photosynthesis (光合作用） Sunlight Chlorophyll 6CO2+6H2O→C6H12O6+6O2 Question?? What happens to the glucose? Used for energy by the plant itself Stored in a fruit or vegetable or seed Sugars 6 sugar molecules are important in nutrition Monosaccharides – single sugars (P95) Glucose, fructose and galactose Disaccharides – double sugars (P95) Lactose Maltose Sucrose Monosaccharides Where are they found? Glucose – not abundant as glucose in foods Fructose – in fruits, honey, and HFCS (high-fructose corn syrup) Galactose – rarely free in foods. Disaccharides Where are they found? Sucrose – table sugar Maltose – germinating seeds and whenever starch is being digested Lactose – dairy (also called milk sugar) Complex carbohydrates Complex carbohydrates are chains of more than two sugar molecules. Short carbohydrates chains may have as few as three monosaccharides molecules, but long chains can contain hundreds or even thousand. Oligosaccharides: 3-10 sugar units. Raffinose 棉子糖 3 monosaccharides molecules Stachyose 水苏糖 4 monosaccharides molecules The body cannot break down