食品专业英语Lesson2 Carbohydrate ppt课件
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2 carbohydrates
brown
非 酶 促 褐 变 Nonenzymatic Involve sugars
Does not involve sugars
2Chapter 2-19
Maillard Reaction: First step
• Carbonyl group undergoes nucleophilic attack by amine O H C =N-R 羰胺反应 H C H C OH H+ H C OH + + H2 -N-R HO C H HO C H amine H C OH H C OH H C OH H C OH C H2OH C H2OH imine reducing sugar - Catalyzed by acid; water produced acid; - Too much acid protonates amine, nucleophilicity ↓
20 18 16 14 12 10 8 6 4 2 0
(Fennema, 1985; © Marcel Dekker)
wt% sugar
glucose fructose sucrose all
cherry
• High in fructose; other sugars present also fructose;
2Chapter 2-11 • In solution, a single molecule (e.g. D-glucose, DDDfructose) can interchange between –straight and ring form straight –different ring sizes different – α and β anomeric isomers
水产动物营养与饲料学-双语教学课件chapter 1-3-Carbohydrates
2. Utilization of carbohydrate
Warm-water fish can use much greater amounts of CHO than cold-water and marine fish.
channel catfish the growth rate of fingerlings was greater when their diets
sucrose, α-glucose and β-fructose maltose （麦芽糖）, two α-glucose cellobiose (纤维二糖), two β-glucose molecules
• Polysaccharides（多糖）
macromolecules composed of large numbers of monosaccharides
The most important carbohydrates in fish • glycogen, • glucose, • lactate (乳酸盐) • pyruvate（丙酮酸盐）
Glycogen（糖原）
muscle glycogen: 0.15%, about 6% of that in the liver liver glycogen: 2.5% of fresh weight
amylopectin (支链淀粉) (75%)，250-5000 glucose units
• Polysaccharides（多糖）
Dextrin (糊精) a water soluble breakdown product of starch
Glycogen (糖原) • the animal starch, • 5000-25000 glucose units, • chiefly in the liver，some in the muscle.
《食品专业英语》课件
Assigning readings from works like Shakespeare's play or Jane Austen's novels can help students improve their vocabulary, grammar, and comprehension skills
要点一
要点二
Importance
Food Professional English is essential for food professionals to expand their knowledge, improve their skills, and enhance their competitiveness in the global market It is also critical for promoting international cooperation and exchange in the food industry
Enhancing vocabulary
Reading news articles can help students expand their vocabulary and learn new words and phrases that are specific to the field of food
Summary
Understand professional vocabulary related to food storage, including refrigeration, freezing, drying, etc.
Detailed description
Food storage is the key to keeping food fresh and safe, so it is necessary to master relevant professional vocabulary. For example, "refrigerator" represents refrigeration, "freeze" represents freezing, and "dry" represents drying. In addition, it is necessary to understand the applicable scope and precautions of different storage methods.
要点一
要点二
Importance
Food Professional English is essential for food professionals to expand their knowledge, improve their skills, and enhance their competitiveness in the global market It is also critical for promoting international cooperation and exchange in the food industry
Enhancing vocabulary
Reading news articles can help students expand their vocabulary and learn new words and phrases that are specific to the field of food
Summary
Understand professional vocabulary related to food storage, including refrigeration, freezing, drying, etc.
Detailed description
Food storage is the key to keeping food fresh and safe, so it is necessary to master relevant professional vocabulary. For example, "refrigerator" represents refrigeration, "freeze" represents freezing, and "dry" represents drying. In addition, it is necessary to understand the applicable scope and precautions of different storage methods.
食品专业英语课件
译文
重组DNA技术在食品和食品配料的生产应用的20年的时间 里，已经从基础研究的水平发展成商业化的地步。
Part 2 食品科技英语的阅读
Lesson 1 WHO Strategy on Food Safety
From the very beginning, development and use of genetic engineering have been accompanied by strict regulations. These regulatory requirements cover the contained use of genetically modified organisms (GMO), their deliberate release into the environment as well as the placing on the market of products containing or consisting of GMO.
B. Most developing countries are willing to be responsible for the consequence of using the new technology.
C. Most developed countries are not willing to be responsible for the consequence of using the new technology.
到目前为止，还没有关于由人们消费转基因食品所产生的 译文 负面影响的报道。然而，转基因食品的本质（伦理问题）
和发展速度引起了消费者的恐慌。
Par Strategy on Food Safety
第二章碳水化合物(Carbohydrates
2.2.1 结构和构象
低聚糖的糖残基单位几乎全部是己糖构成的，除果 糖为呋喃环结构外，葡萄糖、甘露糖和半乳糖等均是吡 喃环结构。低聚糖也存在分支，一个单糖分子同二个糖 残基结合可形成三糖分子结构，它主要存在于多糖类支 链淀粉和糖原的结构中。
低聚糖的构象：主要靠氢键维持稳定，纤维 二糖、麦芽糖、蔗糖、乳糖的构象如下：
2.2.3 人工合成的低聚糖
一、 环状糊精 (cyclodextrin) 概念 ：是一种 人工合成的低聚糖，它又名沙丁格糊精 (schardinger—dextrin) ，是由 D 一葡萄糖残基以 α 一 1 ， 4 糖苷键连接而成的环状低聚糖，聚合 度有 6,7,8 三种，分别称为 α 一， β 一， γ 一环状 糊精。 环 状 糊 精 是 软 化 芽 孢 杆 菌 (Bacitlus macerans) 作用于淀粉所形成的产物 ，为白色 粉末状结晶，熔点300—350℃。本世纪70年代 中期已开始出品生产，并得到广泛应用。 β— 状糊精是食品工业中应用较多的一种。
二、环状糊精的结构：如图2．1所示，圆筒上部的
广口排列着12个C2，C3羟基，底部狭窄处有6个C6羟基。 因而从整体上看环状糊精是亲水的，但是，由于环的内侧 被C—H所覆盖，与外侧羟基相比有较强的疏水性。当溶 液中同存在亲水和疏水物质时，疏水物质则被环内疏水基 团吸附而形成包含化合物。
三、环状糊精的作用
第二章 碳水化合物(Carbohydrates
2.1 2.2 2.3 2.4 2.5
单糖 低聚糖 食品多糖 碳水化合物在食品加工贮存中的变化 食品多糖的深加工
碳水化合物在食品中的作用
碳水化合物是食品的重要成分，它广泛存在于 绿色植物，占植物体干重的50～80％。 1.碳水化合物是人和动物主要供能物质，是构成食 品的主要成分； 2.低分子糖类可作为甜味剂； 3.大分子糖类物质能形成凝胶、糊或作为增稠剂、 稳定剂。 4.碳水化合物还是食品在加工过程中产生香味和色 素的前体。
食品专业英语Lesson2 Carbohydrate
另一类碳水化合物由各种单糖元以各种方式联接而成的 聚合物，它们不能被人类消化降解。
译文
食品专业英语
These carbohydrates are relatively inert chmeically although they bind water and develop significant viscosity and/or form gels.
食品专业英语
While some molecular aspects are in common to both groups, the sugars and polysaccharides have vastly different functional properties.
译文
尽管这两类物质在分子层面上有某些相似之处，但糖 和多糖的功能性质差异却很大。
食品专业英语
The hydrolysis of disaccharides to monosaccharides occurs with heat and acid and enzyme . Why do a reducing sugar have reactivity?
hint：ketone or aldehyde group
Gelatinization is temperature dependent starting as low as 50℃ and not being totally completed until temperatures reach 120℃。
译文 糊化作用与温度有关，始于50℃，直到120℃才完全结束。
食品专业英语
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
译文
食品专业英语
These carbohydrates are relatively inert chmeically although they bind water and develop significant viscosity and/or form gels.
食品专业英语
While some molecular aspects are in common to both groups, the sugars and polysaccharides have vastly different functional properties.
译文
尽管这两类物质在分子层面上有某些相似之处，但糖 和多糖的功能性质差异却很大。
食品专业英语
The hydrolysis of disaccharides to monosaccharides occurs with heat and acid and enzyme . Why do a reducing sugar have reactivity?
hint：ketone or aldehyde group
Gelatinization is temperature dependent starting as low as 50℃ and not being totally completed until temperatures reach 120℃。
译文 糊化作用与温度有关，始于50℃，直到120℃才完全结束。
食品专业英语
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
Chapter 7 carbohydrates——食品生物化学(英文)课件PPT
➢Carbohydrates constitute a versatile class of molecules. examples?
➢Carbohydrates are covalently linked with a variety of other molecules. Carbohydrates linked to lipid molecules, or glycolipids, 醣脂 are mon ponents of biological membranes. Proteins that have covalently linked carbohydrates are called glycoproteins糖蛋白.
Chapter 7 Carbohydrates
碳水化合物
➢What are carbohydrates?
➢Carbohydrates are the single most abundant class of organic molecules found in nature. The name carbohydrate arises from the basic molecular formula (CH2O)n, which can be rewritten (C·H2O)n to show that these substances are hydrates of carbon, where n=3 or more.
OUTLINE
➢7.1 Carbohydrate Nomenclature命名法 ➢7.2 Monosaccharides ➢7.3 Oligosaccharides ➢7.4 Pte Nomenclature
Carbohydrates are generally classified into three groups: monosaccharides (and their derivatives[dɪ'rɪvətɪv]衍生物), oligosaccharides, and polysaccharides.
➢Carbohydrates are covalently linked with a variety of other molecules. Carbohydrates linked to lipid molecules, or glycolipids, 醣脂 are mon ponents of biological membranes. Proteins that have covalently linked carbohydrates are called glycoproteins糖蛋白.
Chapter 7 Carbohydrates
碳水化合物
➢What are carbohydrates?
➢Carbohydrates are the single most abundant class of organic molecules found in nature. The name carbohydrate arises from the basic molecular formula (CH2O)n, which can be rewritten (C·H2O)n to show that these substances are hydrates of carbon, where n=3 or more.
OUTLINE
➢7.1 Carbohydrate Nomenclature命名法 ➢7.2 Monosaccharides ➢7.3 Oligosaccharides ➢7.4 Pte Nomenclature
Carbohydrates are generally classified into three groups: monosaccharides (and their derivatives[dɪ'rɪvətɪv]衍生物), oligosaccharides, and polysaccharides.
糖类营养师炊事员培训.pptx
含量(%) 14－ 28
28
32
21 17
2、纤维素
▪ 纤维素是构成植物组织的一种结构性多糖，其分子由 若干个ß-D-吡喃葡萄糖经脱水缩合，以ß-（1，4） 糖苷键连接而成的直链分子。分子量5万—40万。
▪ 纤维素的结构单位是β-D-葡萄糖。它和直链淀粉一 样，是无分支的链状分子，但结构单位之间以β-1,4苷键结合成长链。
O
H
HH
OH H 1 O 4
CH2OH
O
H
H
OH H 1 O
H OH
H OH
H OH
直链淀粉的结构
H OH
直链淀粉
直链淀粉的分子量在 60000左右，通常 卷曲成螺旋状，每一 圈由六个葡萄糖残基 构成。
（2）支链淀粉
▪ 支链淀粉分子量 在5万—10万之
CH2OH
CH2OH
O HH
O HH
O
OH H 1 O 4
木糖醇、乳糖、甘草 水果糖、麦芽糖、巧克力、冰淇淋 蔗糖、葡萄糖、糖精、甜密素
生粉、莲藕粉、嫩肉粉 蜂蜜、海藻胶、果胶、明胶 纤维素、淀粉、木质素
葡萄糖(Glucose)
糖类分布
糖类是自然界中分布最广、数量最多的一 种有机物质。是生物最重要的能量来源。 ▪ 根据其膳食中作用分为： （1）食糖类：葡萄糖、蔗糖、蜂蜜… （2）淀粉类：大米、面粉、玉米、红薯、 马铃薯… （3）膳食纤维：纤维素、果胶、海藻胶、 阿拉伯胶…
▪ 4.其它单糖: 核糖、阿拉伯糖、木糖、木糖醇、山梨醇。 山梨醇、木糖醇保健意义
二、低聚糖（寡聚糖）
由2-10个单分子糖脱水缩合而成。 食品中以双糖为主，由两分子的单糖脱水缩合而 成的化合物，味甜、白色晶体、溶于水，被分解 为单糖后才能吸收。 食品中主要有蔗糖、麦芽糖、乳糖 (1)蔗糖 日常食用白糖即蔗糖，由甘蔗或甜菜提取。 (2)麦芽糖
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Aldehyde醛，乙醛 Starch淀粉 Mailard browning美拉德褐变
食品专业英语
Saccharide 糖类； monosaccharide 单糖； disaccharide二糖；polysaccharide多糖； Reducing sugar还原糖；nonreducing sugar非还原糖
译文
麦芽糖由两个葡萄糖单位构成，存在于发生过淀粉降解 的产品中。
食品专业英语
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.
食品专业英语
While some molecular aspects are in common to both groups, the sugars and polysaccharides have vastly different functional properties.
译文
尽管这两类物质在分子层面上有某些相似之处，但糖 和多糖的功能性质差异却很大。
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
并以纯配料
糖醇是天然存在的糖的衍生物，但通常由糖类制造而形成 并以纯配料 形式添加使用。
食品专业英语
Sugar alcohols are sugar derivatives that are found naturally but are more commonly manufactured from sugars and added as pure ingredients.
译文 糊化作用与温度有关，始于50℃，直到120℃才完全结束。
食品专业英语
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 process.
译文
浓缩糖液具有黏性，为甜味软饮料提供有别于水或高强度 甜味剂软饮料的质感。
食品专业英语
Maltose, composed of two glucose units, is found in products where there has been starch degradation.
译文
麦芽糖由两个葡萄糖单位构成，存在于发生过淀粉降解 的产品中。
这种葡萄糖单元之间具有特殊链接的多聚物，不受加热、 译文 中强度酸、碱影响，也不受食品加工和人类消化道常用
酶的作用。
食品专业英语
β-D-glucopyranose
Celle支链淀粉
α-D-glucopyranose
amylopectin 直链淀粉
食品专业英语
Gelatinization is temperature dependent starting as low as 50℃ and not being totally completed until temperatures reach 120℃。
食品专业英语
Lesson 2 Carbohydrates
一.词汇讲解 二.课文阅读 三.课后作业
食品专业英语
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
食品专业英语
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
食品专业英语
Sugar alcohols are sugar derivatives that are found naturally but are more commonly manufactured from sugars and added as pure ingredients.
译文
糖醇是天然存在的，但通常由糖类制造而形成 形式添加使用糖的衍生物。
译文
另一类碳水化合物由各种单糖元以各种方式联接而成的 聚合物，它们不能被人类消化降解。
食品专业英语
These carbohydrates are relatively inert chmeically although they bind water and develop significant viscosity and/or form gels.
食品专业英语
Concentrated sugar solutions are viscous and provide some body to sweetened soft drinks compared to water or soft drinks sweetened with high intensity sweeteners.
食品专业英语
Saccharide 糖类； monosaccharide 单糖； disaccharide二糖；polysaccharide多糖； Reducing sugar还原糖；nonreducing sugar非还原糖
译文
麦芽糖由两个葡萄糖单位构成，存在于发生过淀粉降解 的产品中。
食品专业英语
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.
食品专业英语
While some molecular aspects are in common to both groups, the sugars and polysaccharides have vastly different functional properties.
译文
尽管这两类物质在分子层面上有某些相似之处，但糖 和多糖的功能性质差异却很大。
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
并以纯配料
糖醇是天然存在的糖的衍生物，但通常由糖类制造而形成 并以纯配料 形式添加使用。
食品专业英语
Sugar alcohols are sugar derivatives that are found naturally but are more commonly manufactured from sugars and added as pure ingredients.
译文 糊化作用与温度有关，始于50℃，直到120℃才完全结束。
食品专业英语
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 process.
译文
浓缩糖液具有黏性，为甜味软饮料提供有别于水或高强度 甜味剂软饮料的质感。
食品专业英语
Maltose, composed of two glucose units, is found in products where there has been starch degradation.
译文
麦芽糖由两个葡萄糖单位构成，存在于发生过淀粉降解 的产品中。
这种葡萄糖单元之间具有特殊链接的多聚物，不受加热、 译文 中强度酸、碱影响，也不受食品加工和人类消化道常用
酶的作用。
食品专业英语
β-D-glucopyranose
Celle支链淀粉
α-D-glucopyranose
amylopectin 直链淀粉
食品专业英语
Gelatinization is temperature dependent starting as low as 50℃ and not being totally completed until temperatures reach 120℃。
食品专业英语
Lesson 2 Carbohydrates
一.词汇讲解 二.课文阅读 三.课后作业
食品专业英语
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
食品专业英语
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
食品专业英语
Sugar alcohols are sugar derivatives that are found naturally but are more commonly manufactured from sugars and added as pure ingredients.
译文
糖醇是天然存在的，但通常由糖类制造而形成 形式添加使用糖的衍生物。
译文
另一类碳水化合物由各种单糖元以各种方式联接而成的 聚合物，它们不能被人类消化降解。
食品专业英语
These carbohydrates are relatively inert chmeically although they bind water and develop significant viscosity and/or form gels.
食品专业英语
Concentrated sugar solutions are viscous and provide some body to sweetened soft drinks compared to water or soft drinks sweetened with high intensity sweeteners.