20xx年醫(yī)學(xué)專題—哈醫(yī)大精品課程營養(yǎng)與食品衛(wèi)生學(xué)第一章營養(yǎng)學(xué)基礎(chǔ)-文庫吧
2024-11-05 12:09 本頁面
【正文】 cose molecule and one fructose（果糖(guǒt225。ng)） molecule.,Sucrose provides much of the sweet taste found in honey, fruits, and vegetables.,How about the Sucrose and fructose?,Sweeter than lactose or maltose, why?,第十五頁，共六十二頁。,哪種雙糖最甜麥芽糖，蔗糖(zh232。t225。ng)，乳糖？,麥芽糖2個葡萄糖 蔗糖(zh232。t225。ng)1個葡萄糖+1個果糖 乳糖1個葡萄糖+1個半乳糖,蔗糖(zh232。t225。ng),第十六頁，共六十二頁。,Oligosaccharide（寡糖）,Oligosaccharide are composed of 3 to 10 monosaccharides. The most common oligosaccharides are raffinose （棉籽糖）and stachyose（水蘇(shuǐ sū)糖）. They can not be degraded by enzymes in the small intestine, but can be broke down in the large intestine.,第十七頁，共六十二頁。,Polysaccharides（多糖(duō t225。nɡ)）,Polysaccharides include starch（淀粉(di224。nfěn)）, glycogen（糖原） and most fibers（纖維）.,第十八頁，共六十二頁。,Polysaccharides,Starch,Glycogen,Fiber,淀粉(di224。nfěn),糖原(t225。nɡ yu225。n),纖維(xiānw233。i),第十九頁，共六十二頁。,PolysaccharideStarch,Starch: A polysaccharide stored in plants and is the storage form of glucose in plants.（淀粉是葡萄糖在植物中的貯存(zh249。cn)形式）,Excellent food sources of starch include?,grains (wheat, rice, corn, oats, and barley), legumes (peas, beans, and lentils), and tubers (potatoes and yams).,第二十頁，共六十二頁。,Our bodies easily digest most starches， we call them digestible starch(可吸收淀粉）. 根據(jù)其結(jié)構(gòu)可分為直鏈淀粉（amylose）和支鏈淀粉（amylopectin），前者易使食物(sh237。w249。)老化，后者易使食物(sh237。w249。)糊化（gelatinization ）。,第二十一頁，共六十二頁。,However, some starch in plants is not digestible and is called resistant starch（抗性淀粉）. 抗性淀粉：指健康者小腸中不吸收(xīshōu)的淀粉及其降解產(chǎn)物。,第二十二頁，共六十二頁。,When our intestinal bacteria try to digest resistant starch, a fatty acid called butyrate is produced. Consuming resistant starch may be beneficial because butyrate is suggested to reduce the risk of cancer.,豆科食物（Legumes）含有的抗性淀粉比谷類、蔬菜(shūc224。i)和水果多。,Bean sprout,Green soybean,第二十三頁，共六十二頁。,Glycogen: A polysaccharide stored in animals, including humans. Very little glycogen exists in food. Thus, glycogen is not a dietary source of carbohydrate.,PolysaccharideGlycogen（糖原(t225。nɡ yu225。n)）,第二十四頁，共六十二頁。,Which tissues are abundant in glycogen?,We store glycogen in our muscles and liver. We can break down glycogen very quickly into glucose when we need it for energy.,第二十五頁，共六十二頁。,Based on the water soluble ability, fiber can be classified into soluble fibers and insoluble fibers. Insoluble fibers（不溶性纖維(xiānw233。i)）: cellulose（纖維素）, hemicellulose（半纖維素） and xylogen（木質(zhì)素）. Soluble fibers（可溶性纖維）:果膠（pectin) ，樹膠和粘膠.,PolysaccharideFiber,第二十六頁，共六十二頁。,膳食纖維（dietary fiber）：是指植物性食物(sh237。w249。)或原料中糖苷鍵大于3個，不能被人體小腸消化和吸收，但對人體健康有意義的碳水化合物。 膳食纖維包括部分非淀粉多糖（纖維素、半纖維素、木質(zhì)素、果膠等）、抗性淀粉、葡聚糖以及部分低聚糖等。,第二十七頁，共六十二頁。,(1)增
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