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1、食品专业英语食品专业英语2 Carbohydrate电子课电子课件件食品专业英语Part 2 Carbohydrates一一.词汇讲解词汇讲解二二.课文阅读课文阅读三三.课后作业课后作业食品专业英语carbo-碳：，碳：，carbochain碳链碳链Carbon碳；碳；Carbonyl 羰基羰基Hydrogen氢氢；Hydro-水、氢的水、氢的；hydrate水合物；水合物；hydrogenation氢化，氢化，hydrocarbon碳氢化合物碳氢化合物；carbohydrate碳水化合物碳水化合物Hydrolyze/hydrolyse水解水解Aldehyde醛，乙醛醛，乙醛Starch淀粉淀
2、粉Mailard browning美拉德褐变美拉德褐变食品专业英语Saccharide 糖类；糖类；monosaccharide 单糖；单糖；disaccharide二糖；二糖；polysaccharide多糖；多糖；Reducing sugar还原糖；还原糖；nonreducing sugar非还原糖非还原糖Covalent(ly)共价的共价的(地地)；co-，co-worker;ooperation-ose糖的后缀糖的后缀单糖有：单糖有：glucose 葡萄糖葡萄糖；dextrose(右旋）葡萄糖；右旋）葡萄糖；fructose 果糖；果糖；galactose半乳糖半乳糖双糖有：双糖有：l
3、actose 乳糖，；乳糖，；maltose 麦芽糖；麦芽糖；sucrose 蔗糖蔗糖-ol后缀后缀,意为该物质为醇或酚意为该物质为醇或酚 sorbitol 山梨醇；山梨醇；xylitol木糖醇；木糖醇；mannitol甘露醇甘露醇食品专业英语Micro-前缀，意为前缀，意为极微小的极微小的 microwave微波炉，微波炉，microorganism微生物微生物 microbiology 微生物学，微生物学，microbiological微生物学微生物学的，的，microbiologist 微生物学家微生物学家 Macro-表示表示“大的，长的大的，长的”之义之义grade等级；等级；upg
4、rade升级；升级；gradation，渐变，等级；，渐变，等级；degradation降级；降级；retrogradation老化；老化；undergraduate大学生；大学生；graduate大学毕业生；大学毕业生；postgraduate 研究生研究生食品专业英语pWhile some molecular aspects are in common to both groups,the sugars and polysaccharides have vastly different functional properties.尽管尽管这两类物质在分子层面上有某些相似之处，这两类物质在分
5、子层面上有某些相似之处，但但糖糖 和多糖的功能性质差异却很大。和多糖的功能性质差异却很大。食品专业英语pConcentrated sugar solutions are viscous and provide some body to sweetened soft drinks compared to water or soft drinks sweetened with high intensity sweeteners.浓缩糖液具有黏性，为甜味软饮料提供有别于水或高强度浓缩糖液具有黏性，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。甜味剂软饮料的质感。食品专业英语pMaltose,
6、composed of two glucose units,is found in products where there has been starch degradation.麦芽糖由两个葡萄糖单位构成，存在于发生过淀粉降解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。的产品中。食品专业英语pSugar alcohols are sugar derivatives that are found naturally but are more commonly manufactured from sugars and added as pure ingredients.糖醇是天
7、然存在的，但通常由糖类制造而形成糖醇是天然存在的，但通常由糖类制造而形成 并以纯配料并以纯配料 形式添加使用形式添加使用糖的衍生物糖的衍生物。糖醇是天然存在的糖醇是天然存在的糖的衍生物糖的衍生物，但通常由糖类制造而形成，但通常由糖类制造而形成 并以纯配料并以纯配料 形式添加使用。形式添加使用。食品专业英语pSugar alcohols are sugar derivatives that are found naturally but are more commonly manufactured from sugars and added as pure ingredients.麦芽糖由两个葡
8、萄糖单位构成，存在于发生过淀粉降解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。的产品中。食品专业英语pThe 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、这种葡萄糖单元之间具有特殊链接的多聚物，不受加热、中强度酸、碱
9、影响，也不受食品加工和人类消化道常用中强度酸、碱影响，也不受食品加工和人类消化道常用 酶的作用。酶的作用。食品专业英语-D-glucopyranoseCellulose食品专业英语-D-glucopyranoseamylose直链淀粉直链淀粉amylopectin 支链淀粉支链淀粉食品专业英语p Gelatinization is temperature dependent starting as low as 50 and not being totally completed until temperatures reach 120。糊化作用与温度有关，糊化作用与温度有关，始于始于50，直
10、到，直到120才完全结束。才完全结束。食品专业英语pAnother 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.另一类碳水化合物由各种单糖元以各种方式联接而成的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。聚合物，它们不能被人类消化降解。食品专业英语pThese carbohydrates
11、 are relatively inert chmeically although they bind water and develop significant viscosity and/or form gels.虽然虽然这类碳水化合物会吸水而产生明显的黏性和这类碳水化合物会吸水而产生明显的黏性和/或形成凝或形成凝 胶，胶，但但它们在化学上比较不活波。它们在化学上比较不活波。食品专业英语pCarbohydrates come in a variety of forms but the major defferences in chemical properties and function
12、s divide them into and .pSugars commonly found in foods are and .pThe Maillard Browning reaction occurs between a and an .sugars polysaccharidesmonosaccharidesdisaccharidescarbonyl amine 食品专业英语pThe hydrolysis of disaccharides to monosaccharides occurs with and and .pWhy do a reducing sugar have reac
13、tivity?heat acid enzymehint：ketone or aldehyde group食品专业英语p “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
14、reducing sugars.作业：翻译作业：翻译食品专业英语p “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.食品专业英语1、超星作业，交电子档、超星作业，交电子档2、课堂笔记和作业，用作业本写。、课堂笔记和作业，用作业本写。unit1、2，每个选择其中两段，每段至少，每个选择其中两段，每段至少5行，作行，作业本翻译，该单元的相关单词业本翻译，该单元的相关单词20个，每个个，每个抄写抄写5遍。拍照上传，开学后上交。遍。拍照上传，开学后上交。作业安排作业安排