Classification of carbohydrates
- Created by: Bethany
- Created on: 06-05-14 11:12
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- Classification of carbohydrates
- Polysaccharides
- Starch (alpha-glucans)
- Amylose (1,4 - bonds broken by amylase), Amylopectin (1,4 and 1,6 - 1,6 bonds broken by dextrinase), modified starch
- Grains, bread, rice, potatoes, seeds
- Non-starch-polysaccharides (NSP)
- Cellulose, hemicellulose, pectin, arabinoxylates, plant gums and mucilages, hydrocolloids
- Oats, beans, pulses, vegetables, unrefined cereals and grains and products made form them
- Starch (alpha-glucans)
- Sugars
- Monosaccharides
- Glucose, fructose, galactose
- Fruits and honey
- Disaccharides
- Sucrose, lactose, maltose (1-4), trehalose (1,1)
- Fruits, vegetables, milk, sweets, chocolate, cake
- Polyols
- Sorbitol, mannitol, lactitol, xylitol, erythritol, isomalt, maltitol
- Some fruit, manufactured and used commercially as a substitute for sucrose
- Monosaccharides
- Oligosaccharides
- Malto-oligosaccharides (alpha-glucans)
- Maltodextrins (derived from starch)
- Used in industry as sweeteners, fat substitutes and to modify texture
- Non-alpha-glucan oligosaccharides
- Raffinose, stachyose, fructo- and glalacto- oligosaccahrides, polydextrose, inulin
- Peas, beans,lentils, artichokes, chicory, onion, leek, garlic, human milk
- Malto-oligosaccharides (alpha-glucans)
- Polysaccharides
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