1. Lecture VII Oligosaccharides I
“HOW SWEET IT IS!!”
Disaccharides
Sweetness
Lecture #7 - Oligosaccharides I
Will cover
...Disaccharides and
...Sweetness

2. CHO Classification IV Oligosaccharides I Disaccharides Sucrose Maltose
Lactose
Higher Oligosaccharides

3. CHO Classification IV Oligosaccharides II Disaccharides Sucrose
Maltose
Lactose
Higher Oligosaccharides

4. Linear vs Branched Oligomers
reducing ends
linear
non-reducing ends
branched

5. Oligosaccharides
Disaccharides
Homogeneous
Heterogeneous

6. a-D-glucopyranosyl-(1->4)-b-D-glucopyranose
Glucose config O
CH2OH OH HO
a-D-glucopyranosyl-(1->4)-b-D-glucopyranose
b-Maltose O
CH2OH OH HO 1 4 1 1 4 1
b-D-glucopyranosyl-(1->4)-a-D-glucopyranose
Cellobiose O
CH2OH OH HO
CH2 O
CH2 OH HO
CH2OH 1 1 6 4 1 6 1
b-D-glucopyranosyl-(1->6)-b-D-glucopyranose
Gentiobiose
a-D-glucopyranosyl-(1->6)-b-D-glucopyranose
Isomaltose O
HO2HC OH
CH2OH HO 1 4 1 4
Disaccharides
of Glucose
a-D-glucopyranosyl-(1->1)-a-D-glucopyranose
Trehalose

7. Reactions of Carbohydrates VI Hydrolysis
Corn Syrups
Production
Reversion

8. Heterogeneous Disaccharides
CH2OH OH HO
a-Lactose
b-D-galactopyranosyl-(1-4)-a-D-glucopyranose O
CH2OH OH HO 1 2 3 4 5 6
Sucrose
a-D-glucopyranosyl-(1-2)-b-D-fructofuranose

9. a-D-glucopyranosyl-(1-2)-b-D-fructofuranose
Sucrose O
CH2OH OH HO 1 2 3 4 5 6
a-D-glucopyranosyl-(1-2)-b-D-fructofuranose O
CH2OH OH HO 1 2 3 4 5 6 or

10. Carbohydrate Structure VI
Oligosaccharides
Disaccharides
Homogeneous
Heterogeneous
Reducing vs Non-reducing
Higher Oligosaccharides

11. Function of Simple CHOs in Foods I
Interactions with Water
Interactions with Flavors
Production of Flavors
Sweetness
As Bulking Agents

12. Function of Simple CHOs in Foods I
Interactions with Water
Hydrophilicity I

13. Function of Simple CHOs Hydrophilicity I

14. Function of Simple CHOs Hydrophilicity IV
Labuza, Moisture Sorption, AOAC, 1984

15. Function of Simple CHOs in Foods I
Interactions with Water
Hydrophilicity II

16. Function of Simple CHOs in Foods I
Interactions with Water
Hydrophilicity III
Limiting water uptake
Limiting water loss

18. Function of Simple CHOs in Foods I
Interactions with Water
Interactions with Flavors
SUGAR-WATER + FLAVORANT
SUGAR-FLAVORANT + WATER

19. Bacillus macerans amylase
Host Molecule
a = 6 Glu
b = 7 Glu
g = 8 Glu
Guest Molecule
Schardinger dextrin
Bacillus macerans amylase

21. Function of Simple CHOs in Foods I
Interactions with Water
Interactions with Flavors
Production of Flavors I
From Caramelization

22. Reactions of Carbohydrates VII Dehydration/Degradation
CH2CH3 OH
Caramelization III 1 3 4 2 6 5 O OH
CH3 C O= O O=
CH3 OH 1 3 4 2 5 1 3 4 2 6 5 O O= HO
CH3
Ethyl maltol 1 3 4 2 5
Isomaltol
Maltol
2H-4-Hydroxy-5-
methylfuran-3-one

23. Function of Simple CHOs in Foods I
Interactions with Water
Interactions with Flavors
Production of Flavors II
From Caramelization
From Maillard Rx

24. Flavor Cpds from Maillard RxN N H N N H
Pyridine 4
Imidazole 3 5 6 2 1 N
Pyrazine
Pyrrole

25. Sweetness; Various Sugars I

27. Collecting Sap to make Maple Syrup
Plastic Tubing Method
Spout & Bucket Method

28. Maple Syrup “Bush” with Tapped Trees
Spout & Bucket Method

32. Typical Maple Syrup Contents
Calories per 100g
Water 34%
Sugars
-Surose %
-Glucose %
-Fructose %
-Oligosaccharide 0.32%
Minerals
-Potassium %
-Calcium %
-Silica %
-Magnesium %
Non-Volatile Organic Acids 0.20%
Proteins %
Other components 0.13%

33. Sweetness; Various Sugars II

34. = 0.790 X = 79.00 Insol crystals = NONE
Solubility of Sugars 1:
X__
21 + X
= X = Insol crystals = 32.90 2:
= X = Insol crystals = 30.52 3:
= X = Insol crystals = NONE
(Sucrose only)
(Invert only)
(Optimum Combo)

35. Sweetness; Sugar Alcohols

36. Function of Simple CHOs in Foods I
Bulking Agents
Maltodextrins
Polydextrose

37. Polydextrose Composition