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Essentials of Food Chemistry

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Essentials of Food Chemistry ESSENTIALS OF FOOD CHEMISTRY CH2OH O CH3 O N CH3 CH2CH2CONHCH2CH O P O O N CH3 CH2CH2CONH2 CH3 CH3 CH3 C N CH CH2CH2CONH2 CH3 N Co N CH3 N CH2CONH2 C CH3 CH2CONH2 CH3 H3C CN CH2CH2CONH2 CH2CONH2 Jagat Bahadur K.C. Basanta Kumar Rai ESSENTIALS OF FOOD CHEMISTRY JAGAT BAHADUR K.C. Tribhuvan University BASANTA KUMAR RAI Tribhuvan University First edition-2007 PREFACE The present book is an assortment of tailored lecture notes for students of Food Technology, strictly based on the syllabus for B. Tech (Food) 2nd Year. The notes are basically compilation from different books. Although the subject matters dealt with herein are fairly general in nature, a short bibliography has been included as an acknowledgement to the original authors. Great effort has been expended in maintaining the consistency of the presentation, particularly with respect to style of writing molecular structures. Other features of this book are extensive cross- referencing, indices, and appendices, which we believe will be very helpful to the students. Wherever possible, technical jargons have been avoided (or explained in simple terms, when inevitable). Although great care has been taken to avoid errors it is possible that we might have missed some of them. We would be very grateful if these errors are brought to our notice so that necessary corrections can be done for later editions. This book (the biomolecule part that deals with carbohydrates, proteins and lipids, in particular) can be useful to students of other disciplines also. Jagat Bahadur K.C. Basanta Kumar Rai CONTENTS PREFACE ............................................................................................................. i CONTENTS ....................................................................................................... iii CHAPTER 1: CHEMICAL COMPOSITION OF FOOD ................................... 1 CHAPTER 2: CLASSIFICATION OF FOODS ................................................. 3 CHAPTER 3: CARBOHYDRATES ................................................................... 6 Classification of carbohydrates ----------------------------------------------------- 6 Monosaccharides --------------------------------------------------------------------- 6 Glucose -------------------------------------------------------------------------------- 8 Fructose ------------------------------------------------------------------------------- 14 Mannose ------------------------------------------------------------------------------ 16 Disaccharides ------------------------------------------------------------------------ 17 Sucrose ------------------------------------------------------------------------------- 17 Lactose -------------------------------------------------------------------------------- 19 Maltose ------------------------------------------------------------------------------- 21 Other oligosaccharides of importance -------------------------------------------- 22 Industrial production of sucrose from sugarcane ------------------------------- 23 Lactose manufacture ---------------------------------------------------------------- 25 Polysaccharides ---------------------------------------------------------------------- 25 Starch --------------------------------------------------------------------------------- 26 Process outline for the manufacture of starch ----------------------------------- 32 Manufacture of glucose syrup ----------------------------------------------------- 36 Production of glucose powder ----------------------------------------------------- 41 High fructose corn syrup (HFCS) ------------------------------------------------- 41 Cellulose ------------------------------------------------------------------------------ 42 Manufacture of cellulose ----------------------------------------------------------- 44 Hemicellulose ------------------------------------------------------------------------ 45 Lignin --------------------------------------------------------------------------------- 47 Glycogen ----------------------------------------------------------------------------- 48 Crude fiber and dietary fiber ------------------------------------------------------- 49 Gums and mucilages ---------------------------------------------------------------- 52 Some important gums and their chemistry --------------------------------------- 53 CHAPTER 4: PROTEINS ................................................................................ 58 Amino acids -------------------------------------------------------------------------- 59 Classification of amino acids ------------------------------------------------------ 61 iv The peptide bond -------------------------------------------------------------------- 62 Protein structure --------------------------------------------------------------------- 69 Determination of structure of protein --------------------------------------------- 74 Classification of proteins ----------------------------------------------------------- 78 Quantitative determination of proteins ------------------------------------------- 81 CHAPTER 5: SOME FOOD PROTEINS ......................................................... 86 Nutritional classification of proteins ---------------------------------------------- 89 CHAPTER 6: LIPIDS ....................................................................................... 91 Glycerides ---------------------------------------------------------------------------- 92 Fatty acids ---------------------------------------------------------------------------- 93 Non-glyceride components of fats and oils -------------------------------------- 98 Classification of fats and oils ---------------------------------------------------- 101 Oilseeds and oil-bearing fruits -------------------------------------------------- 102 Physicochemical properties of oil ----------------------------------------------- 103 Manufacture of edible oils ------------------------------------------------------- 108 Oil extraction by screw press ---------------------------------------------------- 109 Solvent extraction ----------------------------------------------------------------- 109 Extraction of animal fat ---------------------------------------------------------- 110 Production of winterized and hydrogenated oil ------------------------------- 111 Production of refined oil --------------------------------------------------------- 114 Rancidity in fats and oils --------------------------------------------------------- 115 Antioxidants ----------------------------------------------------------------------- 121 Natural antioxidants -------------------------------------------------------------- 123 Flavor reversion ------------------------------------------------------------------- 123 Assessment of rancidity ---------------------------------------------------------- 124 Salad, cooking, and frying oils -------------------------------------------------- 124 Shortenings ------------------------------------------------------------------------- 125 Margarine -------------------------------------------------------------------------- 126 CHAPTER 7: PECTIC SUBSTANCES .......................................................... 129 Chemical structure ---------------------------------------------------------------- 129 Sources of pectin ------------------------------------------------------------------ 131 Terminologies for pectic substances -------------------------------------------- 132 Functionality of pectin ------------------------------------------------------------ 132 Setting time ------------------------------------------------------------------------ 136 Pregel phenomenon in LMP ----------------------------------------------------- 137 Pectin grade/jelly grade ---------------------------------------------------------- 137 Commercial production of pectin ----------------------------------------------- 137 Pectic enzymes (pectolytic enzymes) ------------------------------------------- 138 v CHAPTER 8: MINERALS IN FOOD ............................................................ 141 Methods of determination of minerals ----------------------------------------- 153 CHAPTER 9: VITAMINS IN FOODS ........................................................... 157 Fat soluble vitamins --------------------------------------------------------------- 157 Water-soluble vitamins ----------------------------------------------------------- 167 CHAPTER 10: NATURAL PIGMENTS IN FOODS .................................... 182 Chlorophylls ----------------------------------------------------------------------- 182 Carotenoids ------------------------------------------------------------------------ 184 Anthocyanins ---------------------------------------------------------------------- 187 Anthoxanthins and flavones ----------------------------------------------------- 189 CHAPTER 11 CHEMISTRY OF NATURAL FOOD COLORANTS ........... 191 Caramel ----------------------------------------------------------------------------- 191 Turmeric ---------------------------------------------------------------------------- 192 Annatto ----------------------------------------------------------------------------- 193 CHAPTER 12: MOISTURE IN FOODS ........................................................ 195 Bound water ----------------------------------------------------------------------- 195 Free water -------------------------------------------------------------------------- 195 Hydrogen bonding ---------------------------------------------------------------- 196 Water activity
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