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Chapter2-1Chapter3Carbohydrates
Chapter2-2KeypointsMaillardbrowningCaramelization(焦糖化）Gelatinization(糊化）Retrogradation（老化，凝沉）
Chapter2-3Carbohydrates:DefinitionsandStructuresOHCCH3HCHHCHCH3COOHOHOHHOCH2OHOOHAliphaticmoleculesAromaticmoleculeOHFoodCarbohydratesincludesugars,starches,gums,fiber,...Chemicaldefinition:Aliphatic(脂肪族的）polyhydroxyaldehydesandketonesandtheirderivativesaliphatic:Openchainorganiccompoundsandthosecycliccompoundsthatresemblethem(i.e.notaromatic)
Chapter2-4NomenclatureCarbohydratesconsistofsingleormultipleunitsknownasmonosaccharideorglycoseunits Categorizedbychainlength
Chapter2-5%Sugaroftotalfruitweight(Fennema,1985;?MarcelDekker)Highinfructose;othersugarspresentalsoSugarsinFruits
Chapter2-6SugarsinVegetables%Sugaroftotalvegetableweight(Fennema,1985;?MarcelDekker)Vegetableslesssweet,higherinsucrose
Chapter2-7SugarsinProcessedFoods%Sugaroftotalfoodweight
Chapter2-8SugarsNaming: prefix=no.ofCatoms suffix:“ose”-indicatescarbohydrateTrioses Tetraoses Pentoses Hexoses
Chapter2-9
Chapter2-10Monosaccharides: aldosescontainanaldehydegroup ketosescontainaketonegroup2.Theketoses
D-fructose (fruits,honeyandcornsyrup)Infoodthemajormonosaccharidesugarsofinterestare:
1.Thealdoses D-galactoseandD-glucose(infruits,honey)
Chapter2-11Insolution,asinglemolecule(e.g.D-glucose,D-fructose)caninterchangebetweenstraightandringformdifferentringsizes?and?anomeric(异头的）isomersFuranose:5membereredringsPyranose:6memberedrings
Chapter2-12?OHgroupscanactasnucleophile,changingsizeofring
Chapter2-13 Thereare2cyclicdiastereoisomers(非对映异构体） Anomers（端基异构体）aand?aanomer reducinggrouponoppositefacetoCH2group?anomer reducinggrouponsamefaceasCH2groupie.OHgrouponC1ofaldoses,C2ofketoses
Chapter2-14
Chapter2-15
Chapter2-16
Chapter2-17
Chapter2-18
Chap
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