食品专业英语Lesson2 Carbohydrate ppt课件
2 carbohydrates
brown
非 酶 促 褐 变 Nonenzymatic Involve sugars
Does not involve sugars
2Chapter 2-19
Maillard Reaction: First step
• Carbonyl group undergoes nucleophilic attack by amine O H C =N-R 羰胺反应 H C H C OH H+ H C OH + + H2 -N-R HO C H HO C H amine H C OH H C OH H C OH H C OH C H2OH C H2OH imine reducing sugar - Catalyzed by acid; water produced acid; - Too much acid protonates amine, nucleophilicity ↓
20 18 16 14 12 10 8 6 4 2 0
(Fennema, 1985; © Marcel Dekker)
wt% sugar
glucose fructose sucrose all
cherry
• High in fructose; other sugars present also fructose;
2Chapter 2-11 • In solution, a single molecule (e.g. D-glucose, DDDfructose) can interchange between –straight and ring form straight –different ring sizes different – α and β anomeric isomers
水产动物营养与饲料学-双语教学课件chapter 1-3-Carbohydrates
2. Utilization of carbohydrate
Warm-water fish can use much greater amounts of CHO than cold-water and marine fish.
channel catfish the growth rate of fingerlings was greater when their diets
sucrose, α-glucose and β-fructose maltose （麦芽糖）, two α-glucose cellobiose (纤维二糖), two β-glucose molecules
• Polysaccharides（多糖）
macromolecules composed of large numbers of monosaccharides
The most important carbohydrates in fish • glycogen, • glucose, • lactate (乳酸盐) • pyruvate（丙酮酸盐）
Glycogen（糖原）
muscle glycogen: 0.15%, about 6% of that in the liver liver glycogen: 2.5% of fresh weight
amylopectin (支链淀粉) (75%)，250-5000 glucose units
• Polysaccharides（多糖）
Dextrin (糊精) a water soluble breakdown product of starch
Glycogen (糖原) • the animal starch, • 5000-25000 glucose units, • chiefly in the liver，some in the muscle.
《食品专业英语》课件
要点一
要点二
Importance
Food Professional English is essential for food professionals to expand their knowledge, improve their skills, and enhance their competitiveness in the global market It is also critical for promoting international cooperation and exchange in the food industry
Enhancing vocabulary
Reading news articles can help students expand their vocabulary and learn new words and phrases that are specific to the field of food
Summary
Understand professional vocabulary related to food storage, including refrigeration, freezing, drying, etc.
Detailed description
Food storage is the key to keeping food fresh and safe, so it is necessary to master relevant professional vocabulary. For example, "refrigerator" represents refrigeration, "freeze" represents freezing, and "dry" represents drying. In addition, it is necessary to understand the applicable scope and precautions of different storage methods.
食品专业英语课件
译文
重组DNA技术在食品和食品配料的生产应用的20年的时间 里，已经从基础研究的水平发展成商业化的地步。
Part 2 食品科技英语的阅读
Lesson 1 WHO Strategy on Food Safety
From the very beginning, development and use of genetic engineering have been accompanied by strict regulations. These regulatory requirements cover the contained use of genetically modified organisms (GMO), their deliberate release into the environment as well as the placing on the market of products containing or consisting of GMO.
B. Most developing countries are willing to be responsible for the consequence of using the new technology.
C. Most developed countries are not willing to be responsible for the consequence of using the new technology.
到目前为止，还没有关于由人们消费转基因食品所产生的 译文 负面影响的报道。然而，转基因食品的本质（伦理问题）
和发展速度引起了消费者的恐慌。
Par Strategy on Food Safety
第二章碳水化合物(Carbohydrates
2.2.1 结构和构象
低聚糖的糖残基单位几乎全部是己糖构成的，除果 糖为呋喃环结构外，葡萄糖、甘露糖和半乳糖等均是吡 喃环结构。低聚糖也存在分支，一个单糖分子同二个糖 残基结合可形成三糖分子结构，它主要存在于多糖类支 链淀粉和糖原的结构中。
低聚糖的构象：主要靠氢键维持稳定，纤维 二糖、麦芽糖、蔗糖、乳糖的构象如下：
2.2.3 人工合成的低聚糖
一、 环状糊精 (cyclodextrin) 概念 ：是一种 人工合成的低聚糖，它又名沙丁格糊精 (schardinger—dextrin) ，是由 D 一葡萄糖残基以 α 一 1 ， 4 糖苷键连接而成的环状低聚糖，聚合 度有 6,7,8 三种，分别称为 α 一， β 一， γ 一环状 糊精。 环 状 糊 精 是 软 化 芽 孢 杆 菌 (Bacitlus macerans) 作用于淀粉所形成的产物 ，为白色 粉末状结晶，熔点300—350℃。本世纪70年代 中期已开始出品生产，并得到广泛应用。 β— 状糊精是食品工业中应用较多的一种。
二、环状糊精的结构：如图2．1所示，圆筒上部的
广口排列着12个C2，C3羟基，底部狭窄处有6个C6羟基。 因而从整体上看环状糊精是亲水的，但是，由于环的内侧 被C—H所覆盖，与外侧羟基相比有较强的疏水性。当溶 液中同存在亲水和疏水物质时，疏水物质则被环内疏水基 团吸附而形成包含化合物。
三、环状糊精的作用
第二章 碳水化合物(Carbohydrates
2.1 2.2 2.3 2.4 2.5
单糖 低聚糖 食品多糖 碳水化合物在食品加工贮存中的变化 食品多糖的深加工
碳水化合物在食品中的作用
碳水化合物是食品的重要成分，它广泛存在于 绿色植物，占植物体干重的50～80％。 1.碳水化合物是人和动物主要供能物质，是构成食 品的主要成分； 2.低分子糖类可作为甜味剂； 3.大分子糖类物质能形成凝胶、糊或作为增稠剂、 稳定剂。 4.碳水化合物还是食品在加工过程中产生香味和色 素的前体。
食品专业英语Lesson2 Carbohydrate
译文
食品专业英语
These carbohydrates are relatively inert chmeically although they bind water and develop significant viscosity and/or form gels.
食品专业英语
While some molecular aspects are in common to both groups, the sugars and polysaccharides have vastly different functional properties.
译文
尽管这两类物质在分子层面上有某些相似之处，但糖 和多糖的功能性质差异却很大。
食品专业英语
The hydrolysis of disaccharides to monosaccharides occurs with heat and acid and enzyme . Why do a reducing sugar have reactivity?
hint：ketone or aldehyde group
Gelatinization is temperature dependent starting as low as 50℃ and not being totally completed until temperatures reach 120℃。
译文 糊化作用与温度有关，始于50℃，直到120℃才完全结束。
食品专业英语
Saccharide 糖类； monosaccharide 单糖； disaccharide二糖；polysaccharide多糖； Reducing sugar还原糖；nonreducing sugar非还原糖 Covalent(ly)共价的(地)；co-，co-worker; ooperation
Chapter 7 carbohydrates——食品生物化学(英文)课件PPT
➢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.
糖类营养师炊事员培训.pptx
含量(%) 14－ 28
28
32
21 17
2、纤维素
▪ 纤维素是构成植物组织的一种结构性多糖，其分子由 若干个ß-D-吡喃葡萄糖经脱水缩合，以ß-（1，4） 糖苷键连接而成的直链分子。分子量5万—40万。
▪ 纤维素的结构单位是β-D-葡萄糖。它和直链淀粉一 样，是无分支的链状分子，但结构单位之间以β-1,4苷键结合成长链。
O
H
HH
OH H 1 O 4
CH2OH
O
H
H
OH H 1 O
H OH
H OH
H OH
直链淀粉的结构
H OH
直链淀粉
直链淀粉的分子量在 60000左右，通常 卷曲成螺旋状，每一 圈由六个葡萄糖残基 构成。
（2）支链淀粉
▪ 支链淀粉分子量 在5万—10万之
CH2OH
CH2OH
O HH
O HH
O
OH H 1 O 4
木糖醇、乳糖、甘草 水果糖、麦芽糖、巧克力、冰淇淋 蔗糖、葡萄糖、糖精、甜密素
生粉、莲藕粉、嫩肉粉 蜂蜜、海藻胶、果胶、明胶 纤维素、淀粉、木质素
葡萄糖(Glucose)
糖类分布
糖类是自然界中分布最广、数量最多的一 种有机物质。是生物最重要的能量来源。 ▪ 根据其膳食中作用分为： （1）食糖类：葡萄糖、蔗糖、蜂蜜… （2）淀粉类：大米、面粉、玉米、红薯、 马铃薯… （3）膳食纤维：纤维素、果胶、海藻胶、 阿拉伯胶…
▪ 4.其它单糖: 核糖、阿拉伯糖、木糖、木糖醇、山梨醇。 山梨醇、木糖醇保健意义
二、低聚糖（寡聚糖）
由2-10个单分子糖脱水缩合而成。 食品中以双糖为主，由两分子的单糖脱水缩合而 成的化合物，味甜、白色晶体、溶于水，被分解 为单糖后才能吸收。 食品中主要有蔗糖、麦芽糖、乳糖 (1)蔗糖 日常食用白糖即蔗糖，由甘蔗或甜菜提取。 (2)麦芽糖
Lesson 2 Carbohydrates
Lesson 2 CarbohydratesThe food scientist has a many-sided interest in carbohydrates. He is concerned with their amounts in various foods, availability (nutritional and economic), methods of extraction and analysis, commercial forms and purity, nutritional value, physiological effects, and functional properties in foods. Understanding their functional properties in processed foods requires not only knowledge of the physical and chemical properties of isolated carbohydrates, but also knowledge of the reactions and interactions that occur in situs between carbohydrates and other food constituents and the effects of these changes upon food quality and acceptance. This is a tall order for knowledge. Because processing affects both nutritional and esthetic values of food, knowledge of the changes that carbohydrates undergo during milling, cooking, dehydration, freezing, and storage is especially important.Students are advised to study the fundamental chemistry underlying useful carbohydrates properties. Of service will be an understanding of the association of polar molecules through hydrogen bonding, ionic effects, substituent effects, chelation with inorganic ions, complexing with lipids and proteins, and decomposition reaction. This background will provide an understanding of properties that affect the texture and acceptance of processed foods (e.g., solubility, hygroscopicity, diffusion, osmosis, viscosity, plasticity, and flavor production), properties that enable the formation or high quality pastries, gels, coatings, confections, and reconstitutable dehydrated and frozen foods.Ability to predict what changes in functional properties are likely to ensue from incorporating various types of carbohydrates into processed foods is a practical goal of the food scientist. Such forecasting requires either a wealth of experience with trial-and-error methods or a deep knowledge of carbohydrate properties as related to structure—perhaps both. However, scientific knowledge of cause and effect is highly respected when it shortens industrial development time.Source, Types, and TerminologyThe layman‟s conception of carbohydrates generally involves only the sugars and starches of foods—those that generate calories and fat. The food chemist knows many other types that are ingested.Because most people enjoy the sweetness of sugars and the mouth feel of cooked starches, they become familiar by association with table sugar (sucrose), invert sugar（hydrolyzed sucrose）, corn syrup sugars (D-glucose and maltose), milk sugar (lactose), and the more starchy foods. These carbohydrates are nutritionally available; i .e., they are digested (hydrolyzed to component monosaccharides) and utilized by the human body. Carbohydrates of dietary fiber (cellulose, hemicelluse, pentosans, and pectic substances), in contrast, tend to be overlooked because they are largely unavailable. Digestive enzymes do not hydrolyze them significantly; nevertheless, they may be quite important for human health.The carbohydrates of natural and processed foods are divided into available and unavailable types. The available carbohydrates vary in degrees of absorption and utilization depending upon quantities ingested, accompanying food types, and human differences in complements of defective enzymes and intestinal transport mechanisms. Malabsorption difficulties and adverse physiological effects are known for all the available carbohydrates but gelatinized starches give little or no trouble.It is important to realize that in ruminants the unavailable and most abundant polysaccharide cellulose is partially hydrolyzed to the same highly available sugar that starch provides upon digestion; i.e. D-glucose. Grazing animals do it through the cellulases generated by the microorganisms of their rumen. Cellulose is, therefore, a contributing source of valuble animal protein. T he efficiency and economics of the ruminant‟s conversion of cellulose to nutrients probably can improve upon by food chemists. Development of cellulases that are stable outside the cells of microorganisms enables the culturing of fungi and with yeasts on cellulose hydrolyzates. Fungi (e.g., mushrooms) can produce protein with the biological value of animal protein. The conversion of cellulose wastes to animal feed and human food is an intriguing prospect for limiting environmental pollution and for feeding the world‟s expending population.Carbohydrates were first named according to their natural sources; e.g., beet sugar, cane sugar, grape sugar, malt sugar, milk sugar, cornstarch, liver glycogen, and sweet corn glycogen. Trivial names were then formed, in English terminology, often from a prefix related to the source followed by the suffix “-ose” to denote carbohydrate. Names arising in this way, for example, are fructose, maltose, lactose, xylose, and cellulose. These short, well-established names are stillcommonly used. They furnish no information on the chemical structures, however, so a definitive carbohydrate nomenclature has been developed. From the definitive names, structural formulas can be written. Some of the terms involved in the definitive nomenclature are explained in the following paragraphs.The simple sugars (monosaccharides) are basically aliphatic polyhydroxy aldehydes and ketones: HOCH2- (CHOH) n-CHO and HOCH2- (CHOOH) n-1-C-O-Ch2OH, called “aldoses” and “ketoses,” respectively. However, it must be understood that cyclic hemiacetals of those open-chain forms prevail in solids and at equilibrium in solutions. In the definitive nomenclature, the suffix “ose” is appended to prefixes denoting the number of carbon atoms in the monosaccaride; e.g. trioses (n=1), tetroses (n=2), pentoses (n=3), hexoses (n=4) to distinguish aldoses from ketoses, ketoses are designated as”-uloses.” Thus, the simplest ketose, HOCH2-C:O-CH2OH, is a triulose; the most common ketose, D-fructose (levulose), is a hexulose. To designate the configurations of hydroxyl groups on the asymmetric carbon atoms of monosaccharides, the prefixes D and L are used together with prefixes derived from the trivial sugar names (e.g., D-glycero-, L-arabino-, D-xylo-) followed by pentose, hexose, hexulose, etc.As open-chain hydroxy aldehydes and hydroxyl ketones, the monosaccharides are very reactive. They readily enolize in alkaline solutions to reduce ions such as Cu2+and Fe(CN)63-. Therefore, they are called “reducing sugars”. Plants protect the reactive monosaccharides for transport and storage by condensing them with loss of water, into less reactive sugars, e.g., D-glucose and D-fructose, are condensing in such a way that their reactive functions are lost to form the disaccharide no reducing sugar, sucrose. The less reactive sucrose is then transported to all parts of the plant for enzymin syntheses of oligo-and polysaccharides. From thousands or more D-glucose moieties of sucrose the glucans, starch and cellulose, are built. From the D-fructose moiety of sucrose, fructans such as inulin are assembled. Other polysaccharides are formed from other sugar, which rose by enzymic transformations of phosphorylated hexoses and sugar nucleotides.The prefix “glyc,” is used in a generic sense to designate sugars and their derivatives; e.g., glycoses, glycosides, glycosans, glyconic, glyceric, and glycuronic acids. The generic name for polysaccharides is “glycan s”. Homoglycans are composed of single monosaccharide; for example,the D-glucans, cellulose and starch, release only D-glucose by hydrolysis. Other homoglycans (e.g., the hexosans, D-galactan and D-mannan, and the pentosans, L-arabinan and D-xylan) are uncommon in nature. Heteroglycans, composed of two or more different monosaccharides, are widely distributed than the homoglycans that are not glucans. Galactomnnans, glucomammans, arabinogalactans, and arabinoxylans are common diheteroglycans(composed of two sugars).the glycans prevail over free glycoses in natural foods.The reducing sugars are readily oxidized. Mild oxidation of aldoses yields aldonic acids, HOCH2-(CHOH)n-COOH; e.g., gluconic acid(n=4). Oxidation of both ends of the aldose molecule yields aldaric acids, HOOC-(CHOH)n-COOH; e.g., tartaric acid(n=2). Oxidation of the terminal CH2OH group of hexoses without oxidation of the reducing function (protected) produces hexuronic acids, HOOC-(CHOH)-CHO. The hexuronic acids are common monosaccharide constituents of many heteroglycans. For example, they are found in acidic hemicelluloses, pectic substances, algin and exudate gums, and the mucopolysaccharides of mammalian tissues. Penturonic acids have not been found in nature.Reduction of aldoses or ketoses yield sugar alcohols, properly called …alditols,” HOCH2-(CHOH)n-CH2OH. T he suffix “-itol “ is applied to the trivial prefixes to denote different alditols; e.g., D-glucitol, D-mannitol, xylitol. The triitol, glyceritol (by common usage, glycerol, n=1), is the alditol moiety of fats. Glycerol and D-glucitol(sorbitol) are acceptable and useful food additives because they are glucogenic and keep foods moist by virtue of their strong affinity for water. Pentitols(n=3) and hexitols(n=4) are found in small amount in many fruits, vegetables and mushrooms. The heptitol, perseitol (n=5), and an octitol have been isolated from avocados. Some aditols are nutritionally available; others are not.Other types of carbohydrates found in food are the condensed N-acetylated amino sugars of mucopolysaccharides, glycoproteins, and chitin; the condense deoxy sugars of gum, mucilages, and nucleotides; glcosides (sugars condensed with nonsugars); glucosinolates (toxic thioglycosides); cyclitols (myoinositol, phytic acid); and reductone, L-ascorbic acid.Complex carbohydrates, such as cellulose and hemicellulose, are largely indigestible, as are a number of oligosaccharides, certain other carbohydrates, gums, and fibrous matter found in foods of plant origins.Carbohydrate Composition of FoodsDieticians need more exact information on the carbohydrate compassion of foods. Food pressers also make practical use of carbohydrate composition data. For example, the reducing sugar content of fruits and vegetables that are to be dehydrated or processed with heat is frequently an indicator of the extent of nonenzymic browing that can expected during processing and storage. The possible hydrolysis of sucrose to reducing sugars during processing also is to be considered .the natural changes in carbohydrate composition that occur during maturation and post harvest ripening of plant foods is therefore of particular interest to food chemists.Citrus fruits, which normally ripen on the tree and contain no starch, undergo little change in carbohydrate composition following harvest. However, in fruit that are picked before complete ripening (e.g., apples, bananas, pears), much of the stored starch is converted to sugars as ripening process. The reducing sugar content of potatoes also increases during cold storage. According to the activity of endogenous invertase during the sun drying of grapes and dates, sucrose is converted to D-glucose and D-fructose; accordingly, the color of the dried products is deepened by nonenzymic browning reactions.Green peas, green beans, and sweet corn are picked before maturity to obtain succulent textures and sweetness. Later the sugars would be converted to polysaccharides, water would be lost, and tough textures would develop. In soybean, which is allowed to mature completely before harvest, the starch reserve is depleted as sucrose and galactosyl sucroses (raffinose, stachyose, verbascose, etc.) are form in the malting of cereal grains, rapid conversions of reserve carbohydrate to sugars occur as enzymes are strongly activated.In foods of animal origin, postmortem activity of enzymes must be considered when carbohydrate composition data is obtained. The glycogen of animal tissues, especially liver is rapidly depolymerized to D-glucose after slaughter, and immediate deep freezing is required to preserve the glycogen. Mammalian internal organs, such as liver, kidney, and brains also eggs and shellfish, provide small amount of D-glucose in the diet .Red fresh meats contain only traces of available carbohydrate (D-glucose, D-fructose, and D-ribose) and these are extracted into bouillons and broths. Dairy products provide the main source of mammalian carbohydrate. Whole cow‟s milk contains about 4.9% carbohydrates an d dried skim milk contains over 50% lactose.Examination of food composition tables shows that in general, cereals are highest in starch content and lowest in sugars. Fruit are highest in free sugars and lowest in starch .On a dry basis, the edible portions of fruit usually contain 80-90% carbohydrate. Legumes occupy intermediate portion with regard to starch and are high in unavailable carbohydrate.Glycosides of many types are widely distributed in plants. Certain biologically active thioglucosides, pr operly called “glucosinolates”, are found in significant amount in crucifers. Mustard oils, nitriles, and goitrins are released by enzymic hydrolysis. Their suspected goitrogenic in humans have been investigated, but the amount of glucosnolates normally consumed in food such as fresh cabbage (300-1000ppm), cauliflower, Brussels sprouts, turning, rutabagas, and radishes are not now believed to cause adverse physiological effects. Cyanogenetic glycosides, which release hydrogen cyanide by enzymic hydrolysis under certain condition of vegetable maceration, are known to be sources of acute toxicity in certain animal feeds; however they are not active in the customary foods of developed countries. Certain foreign varieties of lima beans and manioc root (cassava) may yield up to 0.3% hydrogen cyanide by weight, but lima beans distributed in the United States yield less than 0.02%. Saponins, the surface-active glycosides of steroids and triterpenoids, are found in low concentrations in tealeaves, spinach, asparagus, beets sugar beet (0.3%), yams, soybeans (0.5%), alfalfa (2-3%), and peanuts and other legumes.。
食品化学课件-cha3 碳水化合物
果糖的开环结构
其次
为主
二、糖 苷
糖苷～功能特性
黄酮糖苷：具有苦味和其它风味和颜色 毛地黄苷：强心剂 皂角苷：起泡剂和稳定剂 甜菊苷：甜味剂
O-糖苷
糖在酸性条件下与醇发生反应，失去水 后形成的产品。
糖苷一般含有呋喃或吡喃糖环。
糖基
糖苷配基
4个碳原子：四糖，2个手性碳原子 5个碳原子；五糖，3个手性碳原子 6个碳原子：六糖，己糖，己醛糖
n-糖有n-2个手性碳原子
L-糖：最高编号的手性C原子上的-OH在左边
两种L-糖，具有生物化学作用
D-n糖
三糖
2（n-3）个异构体
四糖
五糖 六糖
差向异构
C2差向异构
C4差向异构
酮糖
单糖中羰基是酮基，例如果糖fructose 1 CH2OH 2 C=O
一、多糖的溶解性
多羟基，氧原子，形成氢键 结合大量的水， 不会显著降低冰点，提供冷冻稳定性 胶或亲水胶体
二、多糖溶液的粘度与稳定性
主要具有增稠和胶凝功能 0.25%～0.5%
多糖的粘度（viscosity）
占有空间 碰撞频率
线性分子，很高粘度
支链分子，粘度较低
直链多糖
糖苷配基
Dห้องสมุดไป่ตู้半乳糖
β-1,4
D-葡萄糖
蔗糖 sucrose
1
非还原性二糖 α-葡萄糖和β-果糖
头头相连
2
具有极大的吸湿性 和溶解性
冷冻保护剂
均可作糖苷配基 β-2,1(多见)或α -1,2
单糖中羰基是酮基，例如果糖 1 CH2OH 2 C=O
食品专业英语课件lesson 2
Lesson 2The translation of Food Sci-Technological thesis: English →Chinese食品科技论文的翻译一、Basic Translation Techniques1.Accurate comprehension of the original, be faithful to the original.2. Adequate representation is crucial译事三难信达雅严复fidelity, accuracy, elegance信，指要忠实于原文，不能添枝加叶；达，指要完全表达出原文的意思，不能有遗漏；1. First of all, accurate comprehension is always the foremost（首先）concern in translation. Without an accurate comprehension of the original（原著）, there can be no translation faithful to the original. Whatever the difficulties, they have to be carefully analysed and properly solved.In a word, the translator must understand (the original) in order to be understood (by his readers).2. Secondly, adequate representation is crucial, too.We must bear in mind that Chinese and English are two entirely different languages. A word-for-word approach（方法途径）in translation will get us nowhere. We have to know that words become alive only when they are used in the right context（上下文）.（1）Equivalent translationa drop in the ocean 沧海一粟within a stone‘s throw 一箭之遥kill two birds with one stone 一箭双雕A fall into the pit, a gain in your wit 吃一堑，长一智（2）Unequivalent translationat sixes and sevens 乱七八糟Two heads are better than one. 三个臭皮匠胜过诸葛亮Can you come down a little? --Sorry, it's one price for all.你能便宜一点卖吗？对不起，不二价.It takes two to tango（探戈）.一个巴掌拍不响。
《食品专业英语》PPT课件 (2)
Cys C
[΄prəuli:n]
Pro P
12
Food English
Neutral polar Amino Acids
Serine[΄seri:n] Threonine[΄ θri:ə ni:n] Tyrosine [΄tirəsi:n] Asparagine[æs`pərædзi:n] Glutamine [΄glu:təmi:n]
iso- 等,同,异.(P126) isomer 同分异构体
optical : 光学的 optically-inactive：无光学活性的
21
Food English
TEXT The second paragraph
氨基酰化酶
Processes involving amino acylase enzymes may be used to resolve these racemic mixtures.
17
Food English
Question for first paragraph
• Which methods can be used to produce amino acids?
1. direct fermentation 2. biotransformation of precursors using cells or
4
Food English
How many kinds of amino acids in protein?
How many kinds of essential amino acids in protein? They are ???
20
5
8+1
Food English
食品专业英语学习教案
第十六页，共42页。
Lesson 4 Amino Acid Glossary and Protein
8.Ionize [`aɪə˛naɪz] 使电离(diànlí)，使离子化 9. Proton [`prəutɔn] (物理)质子 10. Dipolar [dai`pəulə] 两极性的,偶极的 11.Zwitterion [`tsvitəraiən] 两性离子 12. Sulfhydryl [sʌlf`haidril] 〈美〉巯基,氢硫基 13.thiol [`θaiəul] 【化】硫醇(类) 14.Serine [`seri:n] 丝氨酸 15.Threonine [`θri:əni:n] 【生化】苏氨酸
食品(shí共42页。
Lesson 2 Carbohydrates
Glossary
8. Ketose [`ki:təus] .n. 酮醣 9. Hemiacetal [˛hemi`æsitæl] .n.半缩醛 10. Triose [`traiəus] .n. 丙糖 11. Tetrose [`tetrəus] .n. (化)四糖 12. Hexose [`heksəus] .n.己醣 13. Hexulose [`heksjələus] .n.己酮糖 14. Configuration [kən˛fiɡju`reiʃən] .n. 【化】（分子中原子 (yuánzǐ)的）构型， 排列
第9页/共43页
第九页，共42页。
Lesson 2 Glossary Carbohydrates
59. Triterpenoid [trai`tə:pinɔid] .n. (化)三萜（烯）
第10页/共43页
第十页，共42页。
Lesson 3 Lipids
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
食品专业英语
Saccharide 糖类； monosaccharide 单糖； disaccharide二糖；polysaccharide多糖； Reducing sugar还原糖；nonreducing sugar非还原糖
译文
麦芽糖由两个葡萄糖单位构成，存在于发生过淀粉降解 的产品中。
食品专业英语
The specific linkage between glucose units creates a polymer that is not affected by heat, moderate acid, alkali, or enzymes normally used in food processing and the human digestive tract.
食品专业英语
While some molecular aspects are in common to both groups, the sugars and polysaccharides have vastly different functional properties.
译文
尽管这两类物质在分子层面上有某些相似之处，但糖 和多糖的功能性质差异却很大。
Covalent(ly)共价的(地)；co-，co-worker; ooperation
-ose糖的后缀 单糖有：glucose 葡萄糖 ；dextrose 葡萄糖；
fructose 果糖；galactose半乳糖 双糖有：lactose 乳糖，；maltose 麦芽糖；sucrose 蔗糖
-ol后缀,意为该物质为醇或酚 sorbitol 山梨醇；xylitol木糖醇；mannitol甘露醇
并以纯配料
糖醇是天然存在的糖的衍生物，但通常由糖类制造而形成 并以纯配料 形式添加使用。
食品专业英语
Sugar alcohols are sugar derivatives that are found naturally but are more commonly manufactured from sugars and added as pure ingredients.
译文 糊化作用与温度有关，始于50℃，直到120℃才完全结束。
食品专业英语
Another class of carbohydrates are the polymers made up of various monosaccharide subunits linked in various ways that are not degraded by the human digestive process.
译文
浓缩糖液具有黏性，为甜味软饮料提供有别于水或高强度 甜味剂软饮料的质感。
食品专业英语
Maltose, composed of two glucose units, is found in products where there has been starch degradation.
译文
麦芽糖由两个葡萄糖单位构成，存在于发生过淀粉降解 的产品中。
这种葡萄糖单元之间具有特殊链接的多聚物，不受加热、 译文 中强度酸、碱影响，也不受食品加工和人类消化道常用
酶的作用。
食品专业英语
β-D-glucopyranose
Celle支链淀粉
α-D-glucopyranose
amylopectin 直链淀粉
食品专业英语
Gelatinization is temperature dependent starting as low as 50℃ and not being totally completed until temperatures reach 120℃。
食品专业英语
Lesson 2 Carbohydrates
一.词汇讲解 二.课文阅读 三.课后作业
食品专业英语
carbo-碳：，carbochain碳链 Carbon碳；Carbonyl 羰基
Hydrogen氢 ；Hydro-水、氢的；hydrate水合物； hydrogenation氢化，hydrocarbon碳氢化合物； carbohydrate碳水化合物 Hydrolyze/hydrolyse水解
食品专业英语
Micro-前缀，意为极微小的 microwave微波炉，microorganism微生物 microbiology 微生物学， microbiological微生物学
的， microbiologist 微生物学家
Macro-表示“大的，长的”之义
grade等级；upgrade升级；gradation，渐变，等级； degradation降级；retrogradation老化； undergraduate大学生；graduate大学毕业生； postgraduate 研究生
食品专业英语
Sugar alcohols are sugar derivatives that are found naturally but are more commonly manufactured from sugars and added as pure ingredients.
译文
糖醇是天然存在的，但通常由糖类制造而形成 形式添加使用糖的衍生物。
译文
另一类碳水化合物由各种单糖元以各种方式联接而成的 聚合物，它们不能被人类消化降解。
食品专业英语
These carbohydrates are relatively inert chmeically although they bind water and develop significant viscosity and/or form gels.
食品专业英语
Concentrated sugar solutions are viscous and provide some body to sweetened soft drinks compared to water or soft drinks sweetened with high intensity sweeteners.