Carbohydrate chemistry > 4. sugars > Flashcards

4. sugars Flashcards

(53 cards)

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1
Q

What is sucrose

A

A disaccharide of glucose and fructose linked alpha 1 beta 2

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2
Q

What is the main industrial source of sucrose

A

Sugar cane and sugar beet

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3
Q

What is the linkage type in sucrose

A

Alpha 1 to beta 2 glycosidic bond

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4
Q

Why is sucrose non reducing

A

The anomeric carbons of both sugars are involved in the bond

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5
Q

What happens when sucrose is hydrolyzed

A

It forms glucose and fructose

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6
Q

What is invert sugar

A

Mixture of glucose and fructose from sucrose hydrolysis

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7
Q

Why is invert sugar sweeter than sucrose

A

Fructose has higher sweetness

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8
Q

What enzyme hydrolyzes sucrose

A

Invertase

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9
Q

What is lactose

A

A disaccharide of galactose and glucose

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10
Q

What linkage is in lactose

A

Beta 1 to 4

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11
Q

Why is lactose reducing

A

Glucose anomeric carbon is free

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12
Q

What enzyme hydrolyzes lactose

A

Lactase

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13
Q

What are the products of lactose hydrolysis

A

Glucose and galactose

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14
Q

What is lactose intolerance

A

Inability to digest lactose due to low lactase

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15
Q

What is whey rich in

A

Lactose

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16
Q

What is high fructose syrup

A

A starch derived syrup enriched in fructose

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17
Q

What is HFCS 42

A

High fructose syrup with 42 percent fructose

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18
Q

What is HFCS 55

A

High fructose syrup with 55 percent fructose

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19
Q

What is the starting material for HFCS

A

Starch from corn

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20
Q

Which enzyme converts starch to glucose

A

Alpha amylase and glucoamylase

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21
Q

Which enzyme converts glucose to fructose

A

Glucose isomerase

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22
Q

Why is HFCS sweet

Study These Flashcards
A

Fructose has high sweetness intensity

23
Q

Which monosaccharides are in HFCS

Study These Flashcards
A

Glucose and fructose

24
Q

What is the Maillard reaction

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A

Reaction between reducing sugars and amino groups

25
What functional group is required for Maillard reaction
A free carbonyl group from a reducing sugar
26
Why does sucrose not undergo Maillard reaction
It is non reducing
27
Which sugars react fastest in Maillard reactions
Pentoses
28
What is the first step of the Maillard reaction
Formation of a Schiff base
29
What is the Amadori product
Rearranged product of the Schiff base
30
What does the Maillard reaction produce
Browning pigments and flavor compounds
31
What factors accelerate Maillard reactions
High temperature and low moisture and high pH
32
Why is Maillard reaction important in food
Creates color and flavor
33
What is caramelization
Thermal degradation of sugar without amino acids
34
What is the difference between Maillard and caramelization
Maillard needs amino groups and caramelization does not
35
What is enzymatic browning
Browning caused by polyphenol oxidase not sugars
36
Which sugar is most reactive in Maillard reaction
Fructose
37
Why is lactose highly reactive in Maillard reaction
It is reducing and has a free anomeric carbon
38
What is the industrial use of invertase
Production of invert sugar for confectionery
39
What is the industrial use of glucose isomerase
Production of high fructose syrup
40
Why is fructose sweeter than glucose
It binds more strongly to sweetness receptors
41
What is the sweetness ranking of sucrose glucose fructose
Sucrose 1 glucose 0 point 7 fructose 1 point 3
42
What is crystallization tendency of lactose
High tendency to crystallize
43
Why is lactose important in dairy processing
It affects texture and crystallization
44
What is lactose crystallization used for
Production of lactose powder and infant formula
45
What is sucrose inversion
Hydrolysis of sucrose to glucose and fructose
46
What conditions promote sucrose inversion
Acid and heat and invertase
47
What is the main challenge in HFCS production
Controlling fructose percentage
48
Why is HFCS used in beverages
High sweetness and good solubility
49
What is the reducing sugar in milk
Lactose
50
What is the reducing sugar in bread crust
Glucose from starch hydrolysis
51
Why does bread brown during baking
Maillard reaction
52
Why does milk powder brown during storage
Maillard reaction with lactose
53
What is the role of water activity in Maillard reaction
Low water activity accelerates reaction
Carbohydrate chemistry
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