食品化学英文课件.
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食品化学与分析(英文版)8
RELATIVE SWEETNESS OF DIFFERENT SUGARS
Sucrose Glucose
100 74
Fructose
Lactose
174
16
Invert Sugar
Maltose
126
32
Galactose
32
Oligosaccharide
Raffinose (Galactose + Glucose + Fructose) 6-0-a-D-Galactopyranosyl (1->6)-2-0-a-D-Glucopyranosyl (1>2)-b-D-Fructofuranoside
The length of linear units in amylopectin is only 25. a-(1->4) linkage (25) to a-(1->6) linkage.
GLYCOGEN
Animal starch. a - (1 -> 4) linkage and a - (1 -> 6) linkage
H C H C
CH 2 OH
Glucose (dextrose)
Most common monosaccharide. Commercially from starch. Cereal roots, legumes, animal tissue, and liver.
Mutarotation --The optical changes of glucose in water solution to constant value
Galactose --- Component of lactose (milk sugar)
食品化学Food Chemistry 课件
食品化学Food Chemistry西南农业大学Southwest Agricultural University第一章绪论➢教学目的和要求➢食品化学的概念➢食品化学的发展简史➢食品化学研究的内容➢食品化学研究的范畴➢食品中主要的化学变化概述➢食品化学的研究方法➢食品化学在食品工业技术发展中的作用➢思考题➢参考文献教学目的和要求⎪⎪⎪⎪⎪⎪⎪⎪⎪⎪⎩⎪⎪⎪⎪⎪⎪⎪⎪⎪⎪⎨⎧⎪⎪⎩⎪⎪⎨⎧⎩⎨⎧⎩⎨⎧⎪⎪⎪⎪⎪⎪⎭⎪⎪⎪⎪⎪⎪⎬⎫⎪⎪⎪⎪⎪⎪⎩⎪⎪⎪⎪⎪⎪⎨⎧⎪⎪⎪⎪⎪⎩⎪⎪⎪⎪⎪⎨⎧⎩⎨⎧环境污染物质物质加工中不可避免的污染污染物质人工合成的食品添加剂天然来源的食品添加剂食品添加剂非天然成分基本营养素有毒物质激素呈味物质呈香色素维生素脂类化合物碳水化合物蛋白质有机成分矿物质水无机成分天然成分食品的化学组成食品化学的发展简史古代食品化学（20世纪50年代以前）❖瑞典人Carl wilhelmscheeie分离和研究了乳酸的性质（1780年），从柠檬汁（1784年）和醋汁（1785年）中分离出柠檬酸，从苹果中分离出苹果酸（1784年），并检验了20种普通水果中的柠檬酸和酒石酸，因此他从植物和动物原料中分离各种新化合物的工作被认为是在农业和食品化学方面精密分析研究的开端。
❖法国化学家Antoine Laurent Lavoisier(1743－1794)最早测定出乙酸的元素成分。
近代食品化学（20世纪60～90年代）❖在世界主要大国有不同文本的食品化学著作与世人见面，其中英文本的《食品科学》、《食品化学》、《食品加工过程中的化学变化》、《水产食品化学》、《食品中的碳水化合物》、《食品蛋白质化学》、《蛋白质在食品中的功能性质》等反映了近代食品化学的水平。
权威性的食品化学教课书应首推美国O.R.Fennema 主编的《Food Chemistry》和英国的H.D. Belitz主编的《Food chemistry》，已出版第三版并在全世界广流传。
食品化学Food Chemistry 课件
食品化学Food Chemistry西南农业大学Southwest Agricultural University第一章绪论➢教学目的和要求➢食品化学的概念➢食品化学的发展简史➢食品化学研究的内容➢食品化学研究的范畴➢食品中主要的化学变化概述➢食品化学的研究方法➢食品化学在食品工业技术发展中的作用➢思考题➢参考文献教学目的和要求⎪⎪⎪⎪⎪⎪⎪⎪⎪⎪⎩⎪⎪⎪⎪⎪⎪⎪⎪⎪⎪⎨⎧⎪⎪⎩⎪⎪⎨⎧⎩⎨⎧⎩⎨⎧⎪⎪⎪⎪⎪⎪⎭⎪⎪⎪⎪⎪⎪⎬⎫⎪⎪⎪⎪⎪⎪⎩⎪⎪⎪⎪⎪⎪⎨⎧⎪⎪⎪⎪⎪⎩⎪⎪⎪⎪⎪⎨⎧⎩⎨⎧环境污染物质物质加工中不可避免的污染污染物质人工合成的食品添加剂天然来源的食品添加剂食品添加剂非天然成分基本营养素有毒物质激素呈味物质呈香色素维生素脂类化合物碳水化合物蛋白质有机成分矿物质水无机成分天然成分食品的化学组成食品化学的发展简史古代食品化学（20世纪50年代以前）❖瑞典人Carl wilhelmscheeie分离和研究了乳酸的性质（1780年），从柠檬汁（1784年）和醋汁（1785年）中分离出柠檬酸，从苹果中分离出苹果酸（1784年），并检验了20种普通水果中的柠檬酸和酒石酸，因此他从植物和动物原料中分离各种新化合物的工作被认为是在农业和食品化学方面精密分析研究的开端。
❖法国化学家Antoine Laurent Lavoisier(1743－1794)最早测定出乙酸的元素成分。
近代食品化学（20世纪60～90年代）❖在世界主要大国有不同文本的食品化学著作与世人见面，其中英文本的《食品科学》、《食品化学》、《食品加工过程中的化学变化》、《水产食品化学》、《食品中的碳水化合物》、《食品蛋白质化学》、《蛋白质在食品中的功能性质》等反映了近代食品化学的水平。
权威性的食品化学教课书应首推美国O.R.Fennema 主编的《Food Chemistry》和英国的H.D. Belitz主编的《Food chemistry》，已出版第三版并在全世界广流传。
食品化学英文课件.
A
given compound is thus not restricted to any one food or group of foods. Then focus on chemical processes in individual foods. Biochemistry: to study the mechanism of synthesis of protein, carbohydrates, lipids, etc in living tissues.
Food chemistry
Food
chemistry Belitz٠Grosch Springer Second Edition 1999 Food chemistry Owen Fennema 3rd ed., Marcel Dekker, New York Principles of Food Chemistry John deMan, 3rd edition, Aspen Publishers Inc., Gaithersburg, Md.
Goal of this class
1. Understand foods as mechanistic, chemical
in preparing food can, in principle, be understood in classically chemical terms. Understanding how chemical systems behave enables us to better control them to meet our many needs. 3. Students will enter the class with a basic knowledge of chemistry and leave understanding how it applies to food.
食品专业英语课件lesson 9
Lesson 9 lipids一、new wordssolubility n 溶解度,溶解性solubilize v 溶解solube adj 可溶解的solute n 溶质solution n 溶液solvent n 溶剂nonpolar solventpolar solventester n 酯⏹triester n 三酯⏹triesters of glycerol 甘油三酯glycer(o)- 甘油⏹glycerol 甘油,丙三醇⏹Triacylglycerol 三酰基甘油carboxylic 含羧基的,⏹carboxylic acid羧酸aqueous adj.水的,含水的,水成的⏹aqueo- 水合的,由水衍生的⏹aqui- 水⏹aquiculture 水产养殖cis geometry 顺式构型trans geometry 反式构型cholesterol 胆固醇saturated 饱和的unsaturated 不饱和的saturated fatty acid 饱和脂肪酸monounsaturated一元不饱和的polyunsaturated 多元不饱和的⏹mono- 单，一⏹poly- 多，聚二、textLipids are a family of naturally occurring compounds (grouped together on the basis of their relative insolubility in water and solubility in nonpolar solvents. )脂类是由相对不溶于水、可溶于非极性溶剂的天然化合物形成的一个家族。
These are naturally occurring molecules that can be isolated from cells and tissues by extraction using nonpolar organic solvents.nonpolar organic solvents非极性溶剂它们可以通过非极性溶剂的萃取作用从细胞和组织中获得。
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.
食品化学课件 Lecture 2 Food Chemistry Composition Regulation and Labeling
•
Many organizations involved in Regulation of the food supply:
1. Food and Drug Administration (FDA)
a) Under the Dept. of Health & Human Service (DHHS) b) Regulates most foods and beverages c) Food Standards 21 CFR 100-169
Food Manufacture
• in the “kitchen” • mostly in food plants nowadays
“highly processed” foods
Food Ingredients
“convenience food”
a) Seafood inspection
Ingredients:
“highly processed” foods Ingredients: Water, Vinegar, Sugar, Corn Syrup, Salt, Parmesan And Romano Made From Cow‘s Milk Cheese* (Part-Skim Milk, Cheese Culture, Salt, Enzymes), Contains Less Than 2% Of Garlic, Onion Juice, Molasses, Phosphoric Acid, Xanthan Gum, Whey, With Potassium Sorbate And Calcium Disodium EDTA as Preservatives, Dried Red Bell Peppers, Propylene Glycol Alginate, Yeast Extract, Spice, Buttermilk*, Lemon Juice Concentrate, Dried Garlic, Sodium Phosphate, Partially Hydrogenated Soybean Oil*, Caramel Color, Enzymes, Vitamin E Acetate, Oleoresin Paprika *Trivial Source Of Fat And Cholesterol
食品化学FoodChemistry218页PPT文档
二．学什么
(一）食品的组成及性质
组成 碳水化合物 脂肪 蛋白质
营养素
组织 -
-
调节生理 -
热能 -
基本
水 维生素 矿物质 膳食纤维 酶 有机酸 色素 风味物质 食品添加剂 有害物质
-
-
-
-
-
-
保健
分解、合成、加速、改善品质
防腐、风味、发酵、胶凝良好感官性状 Nhomakorabea享受
改善食品品质
食品科学中的作用。 是专业基础课，重点、主干课程，是食品专业的知识平台，是考
研的课程，是食品科学的内涵。 食品科学是食品体系的化学，结构，营养，微生物，毒理，感
官性质，以及食品体系在处理，转化，制作，储藏中发生变化两 方面科学知识的综合。
指导生产研制 食品科学 ←————————→ 食品工艺
发展，渗透，机理 掌握食品化学原理、技术是从事食品科技工作必不可少的条件。
课程性质与目的
食品化学是食品科学与工程专业的主要专业基础课。 食品化学是食品科学一个重要方面。它的主要任务是研 究食品及其原料的组成、性质、结构、功能以及食品成 分在加工、储藏过程中的变化规律。
通过本课程的教学，使学生了解主要营养成分及其 在食品中的含量、分布、结构、性质和对人体的生理功 能，在食品加工中和储藏中的变化；掌握主要成分在食 品加工中的功能特性；了解食品中酶的种类、含量及分 布、结构及性质；掌握酶对食品品质的影响，及其在食 品加工和储藏中控制和利用酶改进食品品质的途径；掌 握食品加工和储藏的原理；注重学生在食品加工和储藏 中分析问题、解决问题的能力和综合素质的培养；特别 是要求学生掌握以粮食、油脂与植物蛋白为重点、为特 色的教学内容，掌握其组成、性质、结构、功能以及在 加工、储藏过程中的变化规律。为今后学习专业课打好 坚实的专业基础。
The Tricarboxylic Acid Cycle——食品生物化学(英文)课件PPT
19.1 Hans Krebs and the Discovery of the TCA Cycle
In 1932 Krebs was studying the rates of oxidation of small organic acids by kidney and liver tissue. Only a few substances were active in these experiments—notably citrate, succinate, fumarate, malate, and acetate. Later it was found that oxaloacetate could be made from pyruvate in such tissues, and that it could be further oxidized like the other dicarbolic acids.
Chapter 19 The Tricarbolic Acid Cycle
[traɪ,kɑːbɒk'sɪlɪk]
Aerobic cells use a metabolic wheel --
the tricarbolic acid cycle 三羧酸循环 (also called the citric acid cycle 柠檬酸 循环, or Krebs cycle)
Tricarbolic Acid Cycle
Pyruvate produced in glycolysis is oxidized in the tricarbolic acid (TCA) cycle. Electrons liberated in this oxidation flow through the electron transport chain and drive the synthesis of ATP in oxidative phosphorylation. In eukaryotic cells, this overall process occurs in mitochondria.
食品化学PPT课件
37
具有特殊功能的低聚糖－低聚木糖
❖ 主要成分为木糖、木二糖、木 三糖及木三糖以上的木聚糖
❖ 木二糖含量↑，产品质量↑ ❖ 甜度为蔗糖的40%
β-1，4
低聚木糖的特性：
➢ 较高的耐热（100℃/1h） 和耐酸性能（pH2～8）
➢ 双歧杆菌所需用量最小的 增殖因子
➢ 代谢不依赖胰岛素，适用 糖尿病患者
二、食品原料中的碳水化合物
Carbohydrates comprise more than 75%of the dry matter of Plants. eg: corn, vegetable, fruit, and so on.
Monosaccharides & Oligasaccharides is usually found in the vegetable and fruit .
可编辑课件
26
2.2 Monosaccharide & Oligosaccharides
一、单糖和低聚糖的结构及功能 Structure & Function of Carbohydrates 2、低聚糖（Oligosaccharides）
一般由２－１０个糖基构成，较重要的低 聚糖有蔗糖、麦芽糖、乳糖、饴糖、麦芽 糊精和环状糊精（沙丁格糊精）
增加溶解性，如环状糊精、麦芽糊精。
糊精做固体饮料的增稠剂和稳定剂。
可编辑课件
33
具有特殊功能的低聚糖
❖ 功能性食品
➢ 低热、低脂、低胆固醇、低盐、高纤维素 ➢ 低聚糖（寡糖）和短肽（寡肽）
❖ 具有特殊保健功能的低聚糖
➢ 低聚果糖、乳果聚糖、低聚异麦芽糖、低聚木 糖、低聚氨基葡萄糖
可编辑课件
食品化学PPT
嘴中的化学~~~愿健康常伴你我她
正确节食赶走脂肪： 1、盐：应避免或减少吃过咸的食物，因为它会引致身体积存水分， 令臀部和大腿的皮肤水肿。 2、咖啡因：茶和咖啡所含的咖啡因会刺激大脑中枢神经系统，以 及影响心脏、骨骼肌、肾上腺和膀胱。当膀胱受到影响时，亦会伤及肝 脏的功能，不能有效地去除体内多余的水分，所以最好以喝香草茶来代 替咖啡或其他茶类。 3、酒：喝酒过量对身体无益，因为酒精会令身体水分流失，而且 很多人都忽略了酒其实含有很高的糖分，所以多喝容易致胖。如果你一 向嗜好杯中物，应将喝酒的频率限制在每周三次以下，每次最多两杯。 4、浓缩脂肪：健康的节食方法是限制日常饮食中脂肪的摄取量， 应选择健康的食物，如脱脂牛奶、低脂芝士，肉类方面则选吃鱼肉、猪 肉和瘦牛肉，煮食时不要用牛油或人造牛油，应以植物油如橄榄油来代 替。 5、净化碳水化合物：应多进食用全麦粉制造的食物，如面包和粉 面，减 维
维生素
维生素（vitamin）是人和动物为维持
正常的生理功能而必需从食物中获得 的一类微量有机物质，在人体生长、 代谢、发育过程中发挥着重要的作用。 维生素又名维他命，通俗来讲，即维 持生命的物质，是维持人体生命活动 必须的一类有机物质，也是保持人体 健康的重要活性物质。维生素在体内 的含量很少，但不可或缺。
食品化学
Let's come to chemistry and food 。。。
食品中的主要化学成分
水
脂肪
蛋白质
糖类
无机盐
维生素
在地球上，哪里有水，哪里就有生命。一切生命活 动都是起源于水的。人体内的水分，大约占到体重 的65%。其中，脑髓含水75%，血液含水83%，肌 肉含水76%，连坚硬的骨胳里也含水22%呢!没有水，
食品化学(英文版)
Ribose Regulates Nucleotide Salvage in Muscles
~ 5-gm dose (+300%)
~ 0.5 - 1-gm dose (+100%)
Ribose captures purine nucleotides before they can be washed out of the cell.
In addition, cyclodextrins are used to reduce or prevent gastrointestinal or ocular irritation, reduce or eliminate unpleasant smells or tastes, prevent drug-drug or drug-additive interactions, or even to convert oils and liquid drugs into microcrystalline or amorphous powders
B. Functional property changes after different treatment a. Heat treatment
After heat treatment: Higher the gelatinization T and water binding capacity Lower the swelling capacity
In the food industry:
It is suitable agent for stabilizing vitamins and aroma substance and for neutralizing the taste of bitter substances
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3. Students will enter the class with a basic knowledge of chemistry and leave understanding how it applies to food.
Goal of this class
4. Understanding the important chemical basis of food quality.
Additional requirement: free from toxic materials food in the first of necessity to the people
Food chemistry: is involved not noly in elucidating the composition of the raw materials and end-products, but also with the changes which occur in food during its production, processing, storage and cooking.
Introduction
Foods: are materials which, in their naturally occurring, processed or cooked forms, are consumed by humans as nourishment and for enjoyment.
Biochemistry: to study the mechanism of synthesis of protein, carbohydrates, lipids, etc in living tissues.
Water
inant
constituent in many foods. As a medium water supports chemical reactions and it is a direct reactant in hydrolytic processes. Removed of water from food or binding it by increasing the concentration of common salt or sugar retards many reactions and inhibits the growth of microorganisms, thus improving the shelf lives of a number of foods.
Nourishment: the nutritional value Enjoyment: the hedonic value 、visual appeal、
smell、taste and texture, which interact with the senses.
Convenience foods: according to properties which determine handling
A food in which an individual reaction dominates can be made.
A given compound is thus not restricted to any one food or group of foods.
Then focus on chemical processes in individual foods.
Owen Fennema, 1996
Goal of this class
1. Understand foods as mechanistic, chemical systems.
2. All the phenomena observed in preparing food can, in principle, be understood in classically chemical terms. Understanding how chemical systems behave enables us to better control them to meet our many needs.
5. Successful students will develop a conceptual framework to understand unfamiliar phenomena in terms of food chemistry.
6. Achievement of these goals requires both an accumulation of facts and the development of an analytical approach to food quality.
Course Objectives
It is desirable to establish an analytical approach to the chemistry of food formulation, processing and storage stability, so that facts derived from the study of one food or model system can enhance our understanding of other products.
Food chemistry
Food chemistry Belitz٠Grosch Springer Second Edition 1999
Food chemistry Owen Fennema 3rd ed., Marcel Dekker, New York
Principles of Food Chemistry John deMan, 3rd edition, Aspen Publishers Inc., Gaithersburg, Md.
Desired and undesired reactions: compositional analyses( detection, isolation and structural characterization of food constituents)
The reactions of a single constituent or of a simple mixture
Goal of this class
4. Understanding the important chemical basis of food quality.
Additional requirement: free from toxic materials food in the first of necessity to the people
Food chemistry: is involved not noly in elucidating the composition of the raw materials and end-products, but also with the changes which occur in food during its production, processing, storage and cooking.
Introduction
Foods: are materials which, in their naturally occurring, processed or cooked forms, are consumed by humans as nourishment and for enjoyment.
Biochemistry: to study the mechanism of synthesis of protein, carbohydrates, lipids, etc in living tissues.
Water
inant
constituent in many foods. As a medium water supports chemical reactions and it is a direct reactant in hydrolytic processes. Removed of water from food or binding it by increasing the concentration of common salt or sugar retards many reactions and inhibits the growth of microorganisms, thus improving the shelf lives of a number of foods.
Nourishment: the nutritional value Enjoyment: the hedonic value 、visual appeal、
smell、taste and texture, which interact with the senses.
Convenience foods: according to properties which determine handling
A food in which an individual reaction dominates can be made.
A given compound is thus not restricted to any one food or group of foods.
Then focus on chemical processes in individual foods.
Owen Fennema, 1996
Goal of this class
1. Understand foods as mechanistic, chemical systems.
2. All the phenomena observed in preparing food can, in principle, be understood in classically chemical terms. Understanding how chemical systems behave enables us to better control them to meet our many needs.
5. Successful students will develop a conceptual framework to understand unfamiliar phenomena in terms of food chemistry.
6. Achievement of these goals requires both an accumulation of facts and the development of an analytical approach to food quality.
Course Objectives
It is desirable to establish an analytical approach to the chemistry of food formulation, processing and storage stability, so that facts derived from the study of one food or model system can enhance our understanding of other products.
Food chemistry
Food chemistry Belitz٠Grosch Springer Second Edition 1999
Food chemistry Owen Fennema 3rd ed., Marcel Dekker, New York
Principles of Food Chemistry John deMan, 3rd edition, Aspen Publishers Inc., Gaithersburg, Md.
Desired and undesired reactions: compositional analyses( detection, isolation and structural characterization of food constituents)
The reactions of a single constituent or of a simple mixture