1. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 1 Figure 4.1 The structures of dihydroxyacetone and D-glyceraldehyde.

2. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 2 Figure 4.2 The structures of D-glucose and D-mannose, epimers of each other. The linear sugar structures (top) are shown in a manner which highlights that glucose and mannose are near-mirror images; however, note that the two sugars have opposite configurations at asymmetric centre C2.

3. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 3 Figure 4.3 The five- and six-member ring structures of furanoses and pyranoses, respectively, represented here by fructose and glucose.

4. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 4 Figure 4.4 Left shows the structure of maltose, two glucose units joined by an α-1,4-glycosidic linkage, a type of O-glycosidic linkage. Middle is another example of an O-glycosidic linkage, that between C6 of glucose and inorganic phosphate in glucose 6-phosphate. Right is deoxyadenosine, a component of DNA which contains an N-glycosidic linkage between deoxyribofuranose and the base adenine.

5. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 5 Figure 4.5 The structures of maltol (left) and furaneol (right).

6. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 6 Figure 4.6 The product of the Amadori reaction, 1-amino-1-deoxyketose, which can further rearrange, dehydrate, and deaminate resulting in various possible aldehyde compounds.

7. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 7 Figure 4.7 Cellulose is bound by beta-1,4 linkages with every other glucose residue flipped 180 degrees. Structural rigidity is provided by hydrogen bonding between the ring O and C3 OH.

8. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 8 Figure 4.8 Carrageenans have alternating β- and α-galactose residues joined by alternating α-1,3 and β-1,4 glycosidic links. Lambda carrageenan is shown above where R is either H or SO3 −.

9. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 9 Figure 4.9 The four carbon intermediates of glycolysis are derivatives of four 3-C molecules: dihydroxyacetone, glyceraldehyde, glycerate, and pyruvate. Glucose and fructose are the base molecules for 6-C intemediates.

10. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 10 Figure 4.10 The intermediates of glycolysis. All glycolytic intermediates are phosphorylated. The 3-C reactions beginning with glyceraldehyde 3-P occur twice per glucose entering glycolysis.

11. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 11 Figure 4.11 The steps of the tricarboxylic acid cycle.

12. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 12 Table 4.1 Categorizing the 20 amino acids and their side chain pK values.

13. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 13 Figure 4.12 Cross section of a fat globule in an emulsion, visualized by transmission electron microscopy, showing the darkly stained proteinaceous membrane that forms around the periphery as the hydrophobic portions of proteins adsorb to fat interfaces during emulsification. Fat globules are approximately 1 μm in diameter, membrane thickness is approximately 101 nm. (Image courtesy of Prof. H. D. Goff, University of Guelph.)

14. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 14 Figure 4.13 12% acrylamide SDS-PAGE stained with Coomassie brilliant blue R-250, a protein-binding dye. Lanes 3 and 9 contain molecular weight standards for the determination of unknown sample bands’ masses.

15. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 15 Table 4.2 Selected food fatty acid names, lengths, and double bonds. (Adapted from Nawar, 1996.)

16. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 16 Figure 4.14 Representation of stearic acid, cis-oleic acid, and trans-oleic acid. Trans fatty acids, produced inadvertently during hydrogenation of unsaturated oils, have lower steric interference with respect to packing compared to cis double bonds.

17. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 17 Figure 4.15 The general structure of a triglyceride, where n indicates the number of methylene groups between the carbonyl carbon and the omega carbon of an FA chain.

18. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 18 Figure 4.16 The structures of two common phospholipid types, where n is variable.

19. Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 19 Figure 4.17 Deoxyadenosine (A), deoxyguanosine (G), deoxythymidine (T), and deoxycytidine (C) are the four sugar bases of DNA; the four structures that encode for every gene in nature. ‘Deoxy’ refers to the lack of a hydroxyl at C2 of the sugar (deoxyribose) ring.