FOOD 2010 Lecture Notes - Lecture 3: Amylopectin, Broccoli, Hydroxylysine

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

Blanket term used to describe components in food that comprise a small portion of total mass. Food additives: carbohydrates, lipids and proteins are all important to food science and are composed of smaller building blocks. Chemical bonds: six major elements found in biological systems are h, c, n, o, p and s. Hydrogen bonds: consequence of partial changes; when one h atom is shared between two molecules. Ionic bonds formed when there is a complete transfer of electrons from 1 atom to another, resulting in 2 ions-- one positive and one negative: such as na+cl- (table salt), often 4 to 7 kcal/mol in strength. Van der waals bonds: very weak, generally no greater than 1kcal/mol formes between nonpolar molecules or nonpolar parts of molecules. Metabolism: chemical reactions that occur in a living system, anabolism (reduction): reactions involving the synthesis of compounds, catabolism (oxidation): reactions involving the breakdown of compounds. Flavour enhancing and sweetening due to caramelization.