1

2.
, 3/4
. .
.
, ,
. 80%
.

Cx (H2O)y, ,
.

Cx (H2O)y ..
(C2H42) (C3H63).
2.1.
, ,
()
():
-(CHOH)n-CHO

-(CHOH)n-1-CO-CH2OH

. , , , ,
(, ,
, ) (, ).
.
,
.


. (+) (d)
(-) (l). D L

.
(
C2) D L.
D (. 2.1).

D L . D-
(D (-) ). ,
37

 , .
[]D20 20C D
. 10cm
1g/ml.

2.1 D-

( 1
, 2 ) -1 (.. 5
) .
.
C1,
, C2, ,
. - , C1
. D- : -D
[]: + 112,2 +52,5 -D-

[]: + 18,7 + 52,5.
,

o,
38

 . 38% - 62% -
0,0026%
.

5 6 ,
.
o
. Haworth,
.
..
.

, , ,
, ..
, ,

39

()

D-, D-

, , ,
, .

D-

D-, D-

, ,

D-, D-, D

, ,
, .

D-

, , ,

D-

D-

L-, D-, L-,

D-, D-, D, D- , D

,
, , ,

L-, D-

D- , L, D-, L, L-

, , .

D-

chicory

, , ,

. ( ,
) ,
. ( )

. C6
(..
, )

COOH

(Br2, a.HNO3)

. 3

COOH
COOH
COOH

. (Fehling) ..
, .
40

 ,
,
.
.

, , (. )
(.. ), .

CH2OH

CH2OH

(, )
-2

SPAN, TWEEN

H D- .
5- 10% . Fehling
.
, , SPAN
TWEEN .
.

. ,
,
.
.
o ,

,
. ,

,
() -.

, ,

41





, .
.
.

-, -
S-.
.
.
- S- ,
.

- (, , , , )
- ()
S- ( AITC)
( HCN )

' ,
.
.
2.2.


1. ,
.
.
2. ,

.

. ,
.

: (1 4)
42

: (1 6)
: (1 4)
: (1 6)
: , (1 1)

= + : (1 2) (2 1)
.
.
16- 20% .
,
,
. (inversion)
( ) .
.
2.2. .

100

63

115

39

65

54

46

100

= + : (1 4)
.
. , .
,
. .

43

2.3.

(, , ) ,
(, , )
.
-
-. .. -, -, -.
, .
,
.
.

(Starch)
,
, ,

.
(granules) .
.
,
o ,

.

2.1. .
25% . 350-1000
(MW=50,000-200,000) .
(1-4) , (
). .. , (
).

44

 2.2. .
, 20-30
(DP) = (MW = 1-10 ). (1-4)
(1-6) (). .
.

2.3. .

( ) ,
.
, ,
.
.
(-, -, )
; , ,
.
. ,
.

, . ~o
, , ,:
, .
. '
. .
,
.
, .
, m
.
45


, .
(High Fructose Corn Syrup- HFCS)
.

:
0,2% SO2 15C 35-45 h.
, . .
SO2 29-33C.
, .
.

(gelatinization):

.
:
.
, ,
10C.

.

61-72C

62-68C

53-64C

65-73C

pH, (dQ/dt),
.
:
) . . ( 25%)
(9-20%)
) ,
. , ,
, . .
.
) .
,
. (gel).

46


. . .
(gel).
, :
(retrogradation). .
(staling)
.

:
( , ,
)
.
.
.
(Acid modified thin boiling)
, ,
gel.
: , .

(hydroexyethylated) (DS): 0,05-0,1

(: + , 50C).
, ,
gel.
: (food thickening).
(DS ~0,25)
(: + , , 60C)
, . .
(cross-linked starch)
(: + 2% 1h 50C)
.
, pH, . .
, .
(DS ~0,5)
(: , 25C, pH 7-11)

gel .
.

47

 (bleached starch)
(: ).
,
.. .
(high amylose)
, (gels).
: , .

( )
. .

(Cellulose)
,
, .
,
,
40-60%.
, .

(dietary fiber)
.
.
,

(14) . (DP) (.. 6500-9000 ).

.

.
, , , ,
.
( Schweitzer).

.

48

 ( )
, :
:
(Methylcellulose MC)

(thermogelation).

(Carboxymethylcellulose, CMC)

CHO . . >MW

= + ( )
: D-(1 4)
: D-(1 4) . 4-0--

(GUMS)


gel.
:
.

(guar), (locust bean gum).

( Cyamopsis tetragonolobus)
-(1) (16) MW=220.000.
1% n=6000cps.

49

 .
pH, . , .
: , . , , ,
, .
( : Ceratonia silique).
(4:1).
. gel.
, ,
.
: , (tragacanth), .
( Acacia). MW
250.000-1.000.000. (1 3) (16)
, , , .
40%. 50% gel .
pH. , .
, , .
(encapsulated).
: , , -.
(: Irish moss - Chondrus crispus)
-, -, -, - - .
(14) , 3,6--- (13)

60% - (
:gelling) 40% - ( : non gelling).
+ gel. .
Na+ . .

50

: : , , , .
, . CMC, , .
. pH 5 .
( , Macrocystis pyrifera)
D- () L-
(). / . , - -. , Na.NH4
. - .
. pH 4-10.
gel Ca2+ pH<3.
, , .
: , .
(xanthan gum) (: Xanthomonas campestris)
.
. (
) pH!
gel.
: , , ,
, ,
.

.
, -D(14) ,
(DE: degree of sterification).

DE :
. LMP
(DE=0)
(,
, )
51


:
: gel (,
)
gel:
. DE>50%. 0,3% min 1% optimum
pH=2.8-3.5 60-65%
DE= 50-70%: - DE>70%:
. 100C.
: .
. DE<50%. Ca2+
pH=2.5-6.5 ( 10-20% )
.
: , diet.

52

3.

2,
.
,
, ,
.

( ) : .
99%
.
: + MW

(): + +
(, )
(): + +

( ): +
( ).

: - -

.
( ) (
)
(9 kcal/g),
.
.

53

3.1.
( )

.

.

C.
,

, .
4 24. 4-10
,
. 24
, .

1- 2%. (Cl2),
(Cl4), (Cl6) (C18)
3.1
C

4

12

14

16

18

CH3(CH2)2COOH
CH3(CH2)10COOH
CH3(CH2)12COOH
CH3(CH2)14COOH
CH3(CH2)16COOH

.. (C)
-5,3
44,8
54,4
62,9
70,1

C
- (1-6)
-
-
-

( ),
( ).
cis.

54

 3.2
C

18:1 9/-9

90

..
(C)
13,4

18:2

9,12/-6

181

-5

18:3

9,12,15/-3

274

-11

20:4

5,8,11,14/-6

334

-49,5

20:5

5,8,11,14,17 /-3

22:6

4,7,10,13,16,19/-3

()
(DHA)

,
.
.
, ,
,
LDL- , ,
.
( 80%) (. 3.3).
( ),
, (C18 cis
6,7) o (C18 trans 11,12).
,
. cis-trans ,
: ( )
. trans
.
( , )
,
.
,
, .
.
3
, () (DHA),
.

55

 3.3 (%)
- - - - - - - - - -

8:0
10:0
12:0
14:0 0.1 0.1

15:0
16:0 11.3 6.0
16:1 0.1 0.1
17:0 0.1
17:1 0.1
18:0 4.5 4,3
18:1 24.0 38,3
18:2 51.0 50,9
18:3 7.7 0,3
20:0 0.5
20:1 0.3 0.1
20:2
20:4
22:0 0.3
22:1
23:0
24:0
24:1

10:0

12:0
14:0
14:1
15:0
15:1
16:0
16:1
16:2
17:0
17:1
18:0
18:1
18:2
18:3
20:0
20:1

3.8
0.3

1.0
14.5
13.4
9.4
0.9
9.9
0.5
44.7
0.2

1.1

0.6
23.8
0.6
3.2
17.8
53.8
0.1
-

13,8
0,5
2,8
26,2
55,2
1,1
0,2
-

9,8

4.9
41.4
43.4
0.2
0.2
-

0.1

28.3
0.5
0.3
34.9
30.5
3.0

2.3

9.9
0.6

2.6
79.0
6.2
0.7
0.4
-

1.3
3.2
58.7
21.7

5.2

33.0
4.7
1.3
0.1
-

7.1
7.3
54.9
17.4
6.1
1.6
5.0
1.3
-

0.1
0.1
0.6
0.3
13.3
0.3
2.1
47.8
29.2
1.0
1.2
2.9
0.1
1.1
-

()

9.9

0.1
1.8
0.3
25.9
3.4
0.8
0.4
14.8
43.7
6.3
1.1
1.4

0.1
4.3
1.4
0.7
27.1
5.3
1.6
1.4
15.7
38.0
3.4
0.4
-

0.8
6.7
1.2
0.9
0.6
21.0
3.5
0.8
1.6
1.0
17.5
37.2
3.8
2.9
0.5
-

3.0
10.0
2.0
1.4
25.5
2.0
0.5
0.5
15.2
27.5
2.5
-

56

3.2

,
. ,
, (0,10,4%) .

.

, ,
, . ,
, . 1, 2, 3
.
1. CH2O COR1
|
2. CHO COR2
|
3. CH2O COR3

.


( 3.4).

) (even distribution)
.. S33% ==> XXX SXX , 33% S 66% SXX SSX
.
) (random distribution)
% = [mol % X] x [mol%Y] x [mol% Z] x 10-4 (n3 )
) (1,3 -random distribution, 2-random distribution)
% = [mol % X]at1,3 x [mol%Y] at2 x [mol% Z] at1,3 x 10-4 (n3 )
,

. '
,
.
1
2 , .
,
,
, , .
,
57

 .
.
, o
,
.
:
1)
, .. .
2) ,
, .. .
3) , ,
, .. .
3.4 (%)

c

4:0

6:0

8:0

10:0

12:0

18:0

18:1

18:2

11

36

15

21

0,3

32

13

14:0 16:0

20

33

14

43

11

10

15

0,5

39

29

16

78

0,5

38

0,5

34

50

12

1
9

18:3

20:0

20:1

22:0

24:0

24:0

87

37

53

18

28

50

27

70

14

31

52

14

23

48

22

70

13

28

45

13

72

10

0,6

83

14

0,8

17

74

16:0

18:0

18:1

18:2

18:3

20:0

20:1

22:0

14

59

19

59

39

0,5

11

57

10

4:0

6:0

8:0

10:0

12:0

14:0

41

17

20

17

41

22

24

37

10

30

51

72

13

73

18

58

.
, ' (, ,
). , '
(24
). ,
.
,

, ,
, , ,
.
-2, 2, -3V.
.
32C.

3.1.

59

3.3

. , ,
,
.

.
.
,
, ,
, .
, ,
,

.
. ,

.
, , ,
,
, . ,
,
, .
.
( 25C 40C 60C
),
.
.
.

. , ,

.
,
. , , .
.

. ,
, , .
220- 260C 20- 30 at
. ,
.
.

. mg
1g . ,

60


' o .
.
,
. , ,
, , ,
.

, .
100
g .

(winterization)

3.4

, .
, 2, , , , .

1.
C3H5 (OCOR)3 + 3 H2O CH3H5(OH)3 + 3 HOOCR
, (Ca, Mg, Zn)
2.
, ,
. ,
, ,

.
. ,
, .

61


k1
1. ()
(, Fe, Cu)

(R, ROO)

k2
R + O2 ROO
k3
ROO + RH ROOH + R

k4

R + R R-R
k5
ROO + R ROOH
k6
ROO + ROO ROOR + O2

( ) 2
:

k1 1 / 2
) [ROOH ][RH ]
k6

2 :

= k3 (

2 :

= k2 (

k1 1 / 2
) [ROOH ][O2 ]
k4

. :

62

.
,
.

, , , ,

1. 2
2. (ROOH I2). meq O2/kg . Max 10
3. ( + 2- ).
Totox = 2A.Y. + A.A.
4. ( ). +
63

5. Kreis. + 2,3-
6. UV

1.
2.
3.
4.

2
aw

.
.
. .

. .

(), (),
(TBHQ)

BHA

BHT

EDTA,
64


, (ascorbyl palmitate),

( >)
. , .

, ,
, cis-cis 1-4
.
. ,

.

Food Chemistry / ed. O. Fenemma Marcel Dekker Inc., 1996

Introduction to Food Chemistry / Richard Owusu-Apenten, 2005
Food lipids : chemistry, nutrition, and biotechnology / edited by Casimir C. Akoh, David B.
Min., 2002
Food Chemistry / H.-D. Belitz, W. Grosch, translation from the 4th German edition by M. M.,
1999
Analytical chemistry of foods / C.S. James, 1999
Food : the chemistry of its components / T. P. Coultate, 1996
Biochemistry of food proteins / edited by B. J. F. Hudson, 1992
/ .. , , 1986
/ . , , /, 1986

65