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Biochem Lab Midterm
Biochem Lab Midterm
II. Starch
• There are two different types of fiber --
CARBOHYDRATES
soluble and insoluble. Both are
WHAT ARE CARBOHYDRATES
Definition: important for health, digestion, and
preventing diseases.
a biological compound containing carbon,
hydrogen, and oxygen that is an important
source of food and energy Simple Carbohydrates:
are common in baked goods, sweets, 1. Simple sugars are found in the
and desserts. The body form of fructose in many fruits.
very easily digests and absorbs sugars.
2. Galactose is present in all dairy
Sugar alcohols - a type of carbohydrate products.
that the body does not
fully absorb. They have a sweet taste 3. Lactose is abundantly found in
and fewer calories than milk and other dairy products.
sugar. Sugar alcohols are added to
foods as reduced-calorie 4. Maltose is present in cereal,
sweeteners, such as in chewing gum, beer, potatoes, processed
baked goods, and sweets. cheese, pasta, etc.
Iodine test is an indicator for the presence of will give a positive result due to hydrolysis to
starch. Iodine solution (iodine dissolved in an form monosaccharides. As in the
aqueous solution of potassium iodide) reacts
Benedicts test above, the primary reaction is
with starch producing a blue-black color. Apply
the reduction of Cu +2 ions to Cu2O
this test to all the polysaccharides provided.
which forms a brick red precipitate.
BIAL TEST
This test is used to distinguish between Barfoed’s reagent, cupric acetate in acetic acid,
pentoses and hexoses. The Bial reagent is slightly acidic and is balanced so that is can
contains orcinol (5-methyl rescorcinol) only be reduced by monosaccharides but not
dissolved in concentrated HCl with a small less powerful reducing sugars. Disaccharides
amount of iron (III) chloride present. When may also react with this reagent, but the
mixed with a monosaccharide, pentoses are reaction is much slower when compared to
converted to a furfural to yield a blue-green monosaccharides. Perform this test with
product. Hexoses, with prolonged heating, glucose, maltose and sucrose.
yield a muddy red precipitate.
SYNTHESIS AND DEGRADATION OF STARCH
STARCH
• is a polysaccharide made up of many
The components of this reagent are resorcinol,
glucose residues bound by a-glycosidic
HCl, and
bonds. In the plant world, it serves as a
storage energy substrate.
CHEMLS103 | BIOCHEMISTRY MIDTERM
AMYLOS CONCLUSION
VERSUS
AMYLOPECTIN • Amylose and amylopectin are two types
Amylose is a Amylopectin of polysaccharides that can be found in
straight is a branched starch granules. They have both
chain chain structural and chemical differences as
polymer of polymer of D- well as similarities. The main difference
D- glucose glucose units
between amylose and amylopectin is
units
CHEMLS103 | BIOCHEMISTRY MIDTERM
AMYLOPECTIN
It is a polymer of glucose molecules. It is
PROPERTIES
branching
IMPORTANCE
Plants
It dissolves in cold as well as hot water
Amylopectin is readily digestible due to the In plants, starch acts as the main energy
presence storage
of extensive branching compound. They store excess glucose during
It increases the gel strength and solubility of energy source during the night.
starch as
animals.
binding strength
It is present in the human diet in the form of
FOOD INDUSTRY
The biosynthesis of starch is coupled with
the Krebs cycle and involves the following
steps
Synthesis of ADP-glucose
amyloplasts.
Joining of maltotriose and degradation of the
resulting
compound