Carbohydrates

Carbohydrates

1. Monosacharides

   • Chemical formula Cn (H2O)n ,
     • Hydrates of carbon
       • Polyhydroxy aldehydes
       • Ketones

2. Reaction of Carbohydrates

   • Hydrolisis
     • Reduce large carbohydrate chains into smaller fragments
   • Oxidation/Reduction
     • Reduction of an aldose or ketose results in the formation of an alditol or sugar alcohol
       • Used as alternative sweeteners
   • Thermal Reactions
     • Dehydration reactions that form semi-volatile anhydrides and unsuturated compounds
       • Results in a complex series of reactions called caramelization
   • Ester/Ether Formation
     • Reaction of hydroxyl groups with acyl chlorides or acid anhydrides in the presence of a catalyst produces esters

3. Oligosaccharides

   • Comprised of 2 to 20 glycosidicallylinked monosaccharide units
     • Disaccharides
       • Composed of two monosaccharide units joined by a glycosidic bond
     • Fructooligosaccharides
       • Polymers consisting of β-D-fructofuranosyl units
         • Inulins
           • (2→1)-linked β-D-fructofuranosyl
             • Found in Jerusalem artichoke, chicory, and dahlia tubers
         • Levans
           • (2→6)-linked β-D-fructofuranosyl
             • Found in grasses

4. Polysaccharides

   • Polysaccharide structure
     • Gum arabic
     • Xanthan
     • Agar
     • Pectin
     • Cellulosics
     • Carrageenans
     • Alginate
     • Galactomannans
   • Classification of Polysaccharide
     • Shape
       • Linear, Branched and Branch on branch
     • Number of Types of Monomeric Units
       • Homoglycan, Heteroglycan, Heteroglycan and Heteroglycan
     • Charge
       • Neutral and Anionic
     • Rheological Properties
       • Gelling and Non-gelling
   • Structural Regimes of Polysaccharides
     • Structural aspects of polysaccharides
       • Primary, secondary, tertiary, and quaternary structural regime
   • Polysaccharide Stability and Reactivity
     • Depolymerization
     • Degree of substitution
     • Molar substitution
   • Comprised of, at minimum, 20 glycosidically linked monomer units