karbohidrat

Oleh : suparman
 Carbohydrates (C,H,O)
I. Simple sugars or monosaccharides
1) Pentoses – arabinose, xylose, ribose
2) Hexoses: a) aldohexoses – galactose, glucose
b) ketohexose – fructose

II. Oligosaccharides (2-10 units)

1) disaccharides: a) reducing – maltose, lactose
b) nonreducing – sucrose
2) trisaccharides: nonreducing – raffinose,
gentianose
 III. Polysaccharides (more than 10 units)

1) Homo-(one kind of monosaccharide unit)

a) pentosans – xylan, araban
b) hexosans- glucosans (starch, dextrin,
glycogen, cellulose)
- fructosan (inulin)
- mannan
- galactan
2) Hetero-(two or more kinds of monosaccharide units)
pectins, gums, mucilages
3) Nitrogen containing: chitin
 Occurance of carbohdrates

in plants in animals
- First product of photo- - blood sugar : D-glucose
synthesis - milk sugar: lactose
- Stored in foods as starch, - stored as glycogen
inulin and hemicelluloses - essential components of
- Supporting tissue of nucleic acids: ribose
plants: cellulose
- Degradation products:
gums and mucilages
- Miscellaneous : pectins,
glucosides
 Quick Structural
CARBOHYDRATES energy support

MONOSACCHARIDES
(simple sugars)
DISACCHARIDES POLYSACCHARIDES

fructose glucose galactose sucrose maltose lactose starch glycogen cellulose chitin

fruits plants milk sugar beets grains milk stored stored forms cell insects
sugar cane glucose glucose walls in
İn plants İn animals plants

Table sugar
 Simple sugars also differ in the positions of
hydroxyl groups and hydrogen around the
ring

 Causes variations in:

1. Solubility
2. Sweetness
3. Rates of fermentation
Optical activity:
Ability to rotate polarized light

Dextrorotatory Levorotatory
- rotate to right - rotate to left
- use + symbol - use - symbol
- D-isomers - L-isomers

Extend of rotation measured by:

Specific rotation 
 oligosaccharides

 Sucrose : glucose + fructose

 Maltose : glucose + glucose
 Lactose : glucose + galactose
 Reducing sugars

Reactive aldehyde and ketone groups are

not involved in linking, they are free
to react and reduce Fehling’s solution.

Maltose: reducing sugar

Sucrose: nonreducing sugar
Formation of Polysaccharides
(Amylopectin molecule)
 Sugar reserves

in plants : starch, inulin and (cellulose)

in animals : glycogen in liver
 Functions of carbohydrates in foods

1. Oxidized to furnish energy (respiration)

2. Function as essential components of nucleic acids. DNA
(deoxyribonucleicacid)
3. Function as components of vitamins (ribose, riboflavin are
parts of complex B-6 vitamin)
4. Undergo fermentation by yeasts and other microorganisms
to yield alcohol and various organic acids such as citric-,
acetic-, propionic.
5. Impart sweetness to the foods. When dissolved in water
form syrups.
 Functions of carbohydrates in foods

6. At high concentrations the syrups can be used as

preserving media
7. On heating the sugars caramelize producing desirable
taste and flavor compounds.
8. In dissolved and colloidal form they bring about
desirable textural effects. Pectins form gels. Pectins
and gums are added to food as thickeners and
stabilizers.
9. Reducing sugars react with amino acids to produce
dark colors. (browning reactions)