Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides) - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 11

Chapter 2

Chemistry and Functional properties of
Carbohydrates and Sugars (Monosaccharides,
Disaccharides, and polysaccharides)

Constantina Tzia, Virginia Giannou, Dimitra Lebesi, and Charikleia Chranioti

CONteNtS

2.1 Introduction............................................................................................................................ 12

2.2 ChemistryofCarbohydrates—CategoriesandProperties..................................................... 12

2.3 MonosaccharidesorSugars.................................................................................................... 12

2.3.1 PropertiesofMonosaccharidesorSugars.................................................................. 15

2.3.2 Monosaccharides'Reactions...................................................................................... 16

2.3.3 BasicsonMonosaccharides........................................................................................ 18

2.3.4 DerivativesofMonosaccharides................................................................................. 20

2.4 Oligosaccharides..................................................................................................................... 20

2.4.1 Disaccharides.............................................................................................................. 20

2.4.2 TrisaccharidesandTetrasaccharides.......................................................................... 25

2.5 Polysaccharides....................................................................................................................... 26

2.5.1

Homopolysaccharides................................................................................................. 26
2.5.1.1 Starch........................................................................................................... 26

2.5.1.2 Cellulose...................................................................................................... 33

2.5.1.3 Glycogen...................................................................................................... 34

2.5.1.4 OtherHomopolysaccharides........................................................................ 34

2.5.2 Heteropolysaccharides................................................................................................ 34

2.5.2.1 Hemicellulose............................................................................................... 34

2.5.2.2 PecticSubstances......................................................................................... 35

2.5.2.3 CrudeFibers................................................................................................. 37

2.5.2.4 GellingAgents:PlantGumsandSeaweedExtract...................................... 37

2.6 FunctionalPropertiesofCarbohydrates................................................................................. 38

2.7 QuantiicationofSugarsandCarbohydrates.......................................................................... 39

2.8 ChangesofCarbohydratesduringFoodProcessing—BrowningorMaillardReactions....... 39

2.9 CarbohydrateMetabolism—HumanNeedsinCarbohydrates............................................... 40

2.10 AlternativeSugars—Sweeteners............................................................................................ 40
References........................................................................................................................................ 41

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