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Lecture VIII Oligosaccharides II

Lecture VIII Oligosaccharides II. Individual Disaccharides Higher Oligosaccharides. CH 2 OH. CH 2 OH. O. O. OH. OH. O. OH. HO. Individual Disaccharides Maltose. OH. OH. a- D - glucopyranosyl-(1 -> 4)- a- D - glucopyranose a -Maltose. Source Enzyme treatments Reactions Uses.

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Lecture VIII Oligosaccharides II

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  1. Lecture VIIIOligosaccharides II • Individual Disaccharides • Higher Oligosaccharides

  2. CH2OH CH2OH O O OH OH O OH HO Individual DisaccharidesMaltose OH OH a-D-glucopyranosyl-(1->4)-a-D-glucopyranose a-Maltose • Source • Enzyme treatments • Reactions • Uses

  3. Starch IV (Digestability) Limit Dextrin is left b-Amylase activity on Amylopectin, with formation of Maltose and a high MW Limit Dextrin (Advances in Enzymol., 12, 394 (1951))

  4. CH2OH CH2OH O O HO O OH OH OH OH OH Individual DisaccharidesLactose b-D-galactopyranosyl-(1-4)-a-D-glucopyranose a-Lactose • Source • Biological (milk – Human = 7%, cow & goat = 4.5 – 4.8%) • Lactobacillus bifidus = MO of intestinal flora of breast-fed infants • Uses • Metabolism

  5. Individual DisaccharidesLactose • Source • Biological (milk) • Uses • Contributes body to foods • Enhances colors & flavors (Maillard). • Tablet filler or diluent • Major consumption – part of dairy pdts • Lactose crystalization = problems • Metabolism Lactose crystals- tomahawk shape

  6. lactase Individual DisaccharidesLactose • Source • Biological (milk) • Uses • Metabolism lactose D-glu + D-gal

  7. Individual DisaccharidesLactose • Source • Biological (milk) • Uses • Metabolism • Lactose Intolerance • Occurance • Ways to overcome

  8. CH2OH CH2OH O 1 CH2OH O O 5 1 2 OH HO 1 OH O CH2OH 4 HO 6 HO 3 OH OH OH a-D-glucopyranosyl-(1-2)-b-D-fructofuranose O CH2OH 6 O 2 5 HO CH2OH 3 1 4 OH Individual DisaccharidesSucrose or • History • Source • Biological • Commercial Products

  9. Individual DisaccharidesSucrose • History • Source • Biological (photosynthesis) • Sucrose 1st • Other PSs – e.g., cellulose, starches, or other sugars • Commercial Products

  10. Individual DisaccharidesSucrose • History • Source • Biological • Commercial Products • Cane sugar • MO’s - invertase enzyme • Some dextran • Beets

  11. Coagulum 1) Filter 2) Conc (red. Pressure) (50%) “Juice” 1) Ca(OH)2 2) Heat Sugar Cane (Mechanical Crushing) Crystallization I Crystals (raw sugar) Mother liquor 1) Conc (red. Pressure) Crystallization II Black Strap Molasses Sugar Cane Process (Adapted from CHO Chem, for Food Scientists, Whistler & BeMiller)

  12. + Lime & Phosphate water Raw sugar solution Crystals (raw sugar) Mother liquor ppt 1) Centrifuge 2) Filter thru diatomaceous earth/charcoal Crystallization under red. pressure Clarified &, purified, Mother liquor Pure, white, table sugar Sugar Refining Process (Adapted from CHO Chem, for Food Scientists, Whistler & BeMiller)

  13. Individual DisaccharidesSucrose • History • Source • Biological • Commercial Products • Cane sugar • Beets

  14. + Lime Mother liquor (alkaline) water Mother liquor, ca. 12% Beet cosettes Counter- current extraction 1) Agitate for several hrs. 2) Bubble CO2 3) Filter CaCO3 Mother liquor SO2 Neutralized Mother liquor Pure, white, table sugar Crystallize under red. pressure Beet Sugar Process (CaO) (Adapted from CHO Chem, for Food Scientists, Whistler & BeMiller

  15. Individual DisaccharidesSucrose • Commercial Products • Cane sugar • Beets • Other Sugar Products • Brown sugar • Powdered sugar • Fondant sugar

  16. STEEP COSTS Fourteen workers died from an explosion of combustible dust in 2008 at this Imperial Sugar facility in Savannah, Ga., one of several accidents CSB investigated

  17. Individual DisaccharidesSucrose • Commercial Products • Cane sugar • Beets • Other Sugar Products • Brown sugar • Powdered sugar • Fondant sugar • Transformed sugar • Liquid sugar

  18. Individual DisaccharidesSucrose • History • Source • Properties of Crystals & Solutions I • Very soluble • Preservative • Humectant/Water binding • Cryoprotectant

  19. Individual DisaccharidesSucrose • History • Source • Properties of Crystals & Solutions II • Very soluble • Preservative • Humectant/Water binding • Cryoprotectant

  20. Function of Simple CHOsHydrophilicity I

  21. Individual DisaccharidesSucrose • History • Source • Properties of Crystals & Solutions III • Very soluble • Preservative • Humectant/Water binding • Cryoprotectant

  22. 6 5 4 3 2 1 Individual DisaccharidesSucrose - Structure CH2 Additional bond in Crystals CH2 In Solutions CHO Chem, for Food Scientists, Whistler & BeMiller, p 56

  23. Individual DisaccharidesSucrose • History • Source • Properties of Crystals & Solutions • Derivatives • Esters (e.g., “Olestra”) • Sucralose

  24. CH2OH O O 1 CH2Cl Cl 5 1 2 HO OH O 4 6 3 OH OH Sucralose Individual DisaccharidesSucrose • Derivatives • Esters • Sucralose CH2Cl What’s this??

  25. CH2OH O OH CH2OH C-6 HO C OH C-5 C C-4 O OH C C-3 OH C C-2 HO CH2OH C-1 Individual DisaccharidesLactitol (Lactose Derivative) • Source • Reduction of Lactose • Food Uses • Metabolism Kummel & Brokx, Cereal Foods World, pp 425-429, 9/01

  26. CH2OH CH2OH O O HO O OH OH OH OH OH Individual DisaccharidesLactose b-D-galactopyranosyl-(1-4)-a-D-glucopyranose a-Lactose • Source • Biological (milk) • Uses • Metabolism

  27. CHO Classification IVHigher Oligosaccharides • Probiotic: “a live microbial feed sup-plementwhich beneficially affects the host by improving its intestinal microflora balance.” • Prebiotic: “a non-digestible food ingredient that beneficially affects the host by selectively promoting the growth and/or activity of one or a limited number of health-promoting bacterial in the colon, thus improving host health.” REF: Imperial-Sensus lit. Inulin pdt called “Frutafit”

  28. CHO Classification IVHigher Oligosaccharides Sucrose portion Kestose and Neosugar FOS’s = (Fructo-oligosaccarides)

  29. n-1 CHO Classification IVHigher Oligosaccharides Inulin

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