FOOD 2400 Lecture Notes - Lecture 6: Sugar Acid, Stachyose, Heterocyclic Compound
8 Sep 2017
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Unit 6 characteristics of carbs: cx(h2o)y, make up three quarters of the dry weight of all land plants and seaweeds. If they carbonyl group is at the end of the chain, it is an aldose. Important as flavour molecules in things like citrus rinds (naringin, mustard oil (sinigrin), and almonds (amygdalin: sugar alcohols (aka polyols) = sweeteners for diabetics. Impure sugars absorb more water and at a faster rate than pure sugars. Baking icings, it is desirable to limit entry of water to avoid stickiness, so lactose/maltose have limited water absorption capacity and should be used: ex. Baked goods, more hygroscopic sugars are added to prevent water loss, such as corn syrup, invert sugar, etc. In d-glucose, the loss of asymmetry at c2 in the enediol means that the unstable enediol intermediate can undergo forward and reverse reactions: yields a mix of d-glucose and its c2 epimer, d-mannose.
