食品专业英语Lesson2 Carbohydrate

食品专业英语
Page5 “Sugar reactions”
The effects of sucrose hydrolysis on sweet taste are not great because the two component sugars result in a similar overall level of sweetness. However, the reactivity of the component sugars is much greater because both are reducing sugars.
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
-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
糖醇是天然存在的，但通常由糖类制造而形成 并以纯配料 译文 形式添加使用糖的衍生物。 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.
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
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
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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.
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.
食品专业英语
课后作业
1. 每位同学针对前天Hardie教 授的讲座写一段话，关于葡萄 酒制作，葡萄酒质量与安全， 你的想法等等，内容不限，字 数不限。 2. 预习下一课内容proteins。 3. 每个同学找20个与食品相关的单 词，中英文对照，按学号分工如 下： 01-03 谷物类； 04-06 奶制品； 07-10肉类； 11-14水果； 15-18 花、叶类蔬菜 19-22 根、茎类蔬菜； 23-26 水产品； 27-30 食品加工；
食品专业英语
Page5
“Maillard browning”
While the products of Maillard reaction are often desirable, they may be undesirable or over produced leading to negative attributes in the products. Maillard browning includes a series of reactions where development of the colors is the last step of the process.
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。
译文
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.
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
Cellulose
食品专业英语
amylose支链淀粉
α-D-glucopyranose
amylopectin 直链淀粉
食品专业英语
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。
译文
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。
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.
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。
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
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 Aldehyde醛，乙醛 Starch淀粉 Mailard browning美拉德褐变
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。
译文
虽然这类碳水化合物会吸水而产生明显的黏性和/或形成凝 胶，但它们在化学上比较不活波。
食品专业英语
Carbohydrates come in a variety of forms but the major defferences in chemical properties and functions divide them into sugars and polysaccharides . Sugars commonly found in foods are monosaccharides and disaccharides . The Maillard Browning reaction occurs between a carbonyl and an amine .
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。