Professor, Dr. Jin BQ NJNU
Professor, Dr. Jin BQ NJNU
§1 Basic Concept P24-29 • Compounds: C、H、O • Catalog /Classification 1 Monosaccarides：3-7C Hexose (6C) eg: Glucose, Galactose, Fructose 2 Disaccarides： Sucrose, Lactose, Maltose, Trehalose
§1 Basic Concept P24-29 • Compounds: C、H、O • Catalog /Classification 1 Monosaccarides：3-7C Hexose (6C) eg: Glucose, Galactose, Fructose 2 Disaccarides： Sucrose, Lactose, Maltose, Trehalose
3 Oligosaccarides 3-10 Monoeg: Raffinose Stachyose 4 Polysaccarides Macro-M eg: Glycogen Starch Fiber P25
3 Oligosaccarides 3-10 Monoeg: Raffinose Stachyose 4 Polysaccarides Macro-M eg: Glycogen Starch Fiber P25
organic molecule OORO8ROOOOOO8O88g8O8O8g8888ORORRS type of carbohydrate has subunit has part sugar has type CHO carbon hydrogen cellulose oxygen starch
Ca8s(DP)月 Subgroup Components Monosacchardes Glucose,galactose.fructose Sugars (1-2) Dlsaccharides Sucrose,lactose,trehalose Polyols Sorbitol,mannitol Mato-oligosaccharides Mallodextrins Oligosaccharides (3-9) Other oligosaccharides Ralfinose,stachyose. fructo-oligosaccharides Starch Amylose,amyopectin. mod Ged sarches Polysaccharides (s) Non-starch polysaccharides Cellulose,hemicellulose. pectins,hydrocolloids DP degree of potymerization
Other Classification 1 Available Polysaccarides 1.1Starch: Amylose (直链) Amylopectin (支链) 1.2 Dextrins & Glycogen 2 Undigestible Polysaccarides Dietary Fiber (so important for human now) Cellulose Hemicellulose Lignin Pectin P26-27
Other Classification 1 Available Polysaccarides 1.1Starch: Amylose (直链) Amylopectin (支链) 1.2 Dextrins & Glycogen 2 Undigestible Polysaccarides Dietary Fiber (so important for human now) Cellulose Hemicellulose Lignin Pectin P26-27
Important Function 1 Store and Supply of Energy 4kcal/g (16.7kJ), mostly 2 Composition of body 3 Sparing protein action 4 Antiketogenesis: >50-100g/d 5 Improving flavor of foods 6 Supply of dietary fiber P27
Important Function 1 Store and Supply of Energy 4kcal/g (16.7kJ), mostly 2 Composition of body 3 Sparing protein action 4 Antiketogenesis: >50-100g/d 5 Improving flavor of foods 6 Supply of dietary fiber P27
§2 Digestion, Absorption and Utilization 1Digestion Absorption P28
§2 Digestion, Absorption and Utilization 1Digestion Absorption P28
1.1 Way/ Track: Mouth Upper small intestine Blood Liver 1.2Absorbing type Monosaccarides 1.3Absorbing speed Glucose> Galactose >Frucose(<50%)
1.1 Way/ Track: Mouth Upper small intestine Blood Liver 1.2Absorbing type Monosaccarides 1.3Absorbing speed Glucose> Galactose >Frucose(<50%)
2 Utilization 2.1Economic Energy by Glucose into GE 2.2 Coefficient exchange E 2.3 Food Sources from Cereals and potatoes 2.4 Ratio of Supply 50-70% optimum = 55-60% 2.5 Ideal Ratio in Diet : Carbohydrate : Protein : Fat = 6:2:2
2 Utilization 2.1Economic Energy by Glucose into GE 2.2 Coefficient exchange E 2.3 Food Sources from Cereals and potatoes 2.4 Ratio of Supply 50-70% optimum = 55-60% 2.5 Ideal Ratio in Diet : Carbohydrate : Protein : Fat = 6:2:2