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Chapter 16
Chemistry of Food
식품화학
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What the body needs!• 영양소 Nutrients
– substances that are needed by our bodies
• What do are bodies need?– 물 water– 탄수화물 carbohydrates– 지방 ( 지질 ) lipids (fats)– 비타민 vitamins– 무기질 minerals
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Water• Water
– 가장 간단하고 생명유지에 최소한의 양 필요– 몸의 65-75% (approx. 40 liters)
• 물의 역할– solvent - polar OH, NH group
( 탄수화물 , 단백질 , 수용성 비타민 )– key transport system in body
• 삼투– 세포 안과 밖으로 물이 출입하는 방법
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Water• 일반 음식물의 물 함유량 ( 표 16.1)
– 맥주 90%– 사과 84%– 감자 76%– 힌빵 39%
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Carbohydrates• 탄수화물
– Compounds composed of carbon hydrogen and oxygen, with a H/O ratio of 2 to 1
– Name comes from carbon, C, and hydrate, H2O
– Cx(H2O)y – most common C6H12O6
• Three classes of carbohydrate– 간단한 당 ( 단당류와 이당류 )– 녹말 ( 고분자 탄수화물 )– 섬유질
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Carbohydrates• Energy of Carbohydrates
– glucose is the primary energy source
– C6H12O6 + 6 O2 6 CO2 + 6 H2O + 2816kJ/mol
• Calories – dietary calories = kcal
1 kcal = 4.184kJ
kcal/g 3.74kJ 4.184
1kcalgram
kJ 15.6180gmole 1
molekJ 2816
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Carbohydrates• Carbohydrate are made from sugars
– natural polymer
• A single sugar is called monosaccharide– 3 common monosaccharide– glucose, galactose, fructose
– all have the same formula, C6H12O6
– different structures
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Monosaccharides• Glucose
– 혈액 속의 당– 혈당 , 포도당
• Fructose– 꿀과 과일 속의 당– 과당
• Galactose– 자연식품에는 존재무– lactose 의 가수분해로
생성
O
H
HO
H
HO
H
OH
OHHH
OH
CH2
HCH2
H OH
HO H
O
H
OH
HO
O
OH
H
H
HO
H
OH
OHHH
OH
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Disaccharides• 이당류는 두 개의 단당류가 축합 반응
– 2 C6H12O6 C12H22O11 + H2O
• Common disaccharides– sucrose
• glucose and fructose• 당 (sugar) - 설탕
– lactose• glucose and galactose• 포유류의 젖에 들어 있는 당 ( 젖당 )
– maltose• glucose and glucose• startch 가수분해로 생성
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Glycosidic bond• 글리코시드 결합
– 두 개의 단당류를 결합– 물이 빠져 나오는 축합 반응
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Sweetener• 상대적인 당도 ( 표 16.2)
– lactose 0.2– sucrose (sugar) 1.0– fructose 1.7– xylitol 2.0– aspartame (L-aspartyl-L-phenylalanine methyl
ester, 고온분해 ) 200– saccharin ( 사용금지 ) 500– monellin 2500– P-4000 ( 사용금지 ) 4000
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Sweetener• 종류
– 탄수화물 계 - sucrose, fructose– 아미노산 계 -monellin, aspartame– 당 알코올 계 -xylitol, sorbitol– 합성 감미료 -saccharin, P-4000
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Sweetener• 단 맛을 측정하는 방법
– 온도 , 환경 고려– 관능검사 (sensory evaluation)
• 이점 비교법 paired comparison method
• 일정한 부피의 물에 설탕 100 g 을 녹이고 이것을 사카린 1 g, 0.1 g, 0.01 g 등을 녹인 용액과 맛을 보아서 비교
• 비슷한 단맛을 가진 범위가 정해지면 더 세분화해서 용액을 만들고 다시 맛을 보아서 비교
• 통계 처리 - 유의적 차이가 나지 않는 농도 범위
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Complex Carbohydrates• Complex Carbohydrates
– starch and cellulose• 신문을 읽으며 옥수수를 먹는다
– polymers of glucose
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Two Form of Glucose
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Complex Carbohydrates• Starch
– energy storage for quick release– amylose and amylopectin – can be found in seed and tubers
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Starch from -glucose
• Amylose – 1,4 glycosidic bond– long chain of -glucose – that coils into a helix – natural organic polymer
• amylopectin– mostly amylose – 1,6 glycosidic bond– 분말형태
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Complex Carbohydrates• Cellulose
– long chains of -glucose– not digestible– makes up the fiber in our diet
• 섬유질 - 음식물 속의 셀룰로오스• 섬유질 결핍은 암 발생 위험도 증가
– cleans digestive tract and carries away toxins– found in the walls of plants
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-glucose for cellulose
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Fats, Oils and Lipids• 지질 , Lipids
– biological compounds that do not dissolve in water
– 지방 fats 과 기름 oils
• 몸 안에서의 역할– 오랫동안 저장될 수 있는 에너지원
• 불용성이므로 물에 씻겨 나가지 않음
– 동물의 피부 밑에서 추위 차단– 세포막의 구성 성분
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Fats, Oils and Lipids• 지방과 기름
– belong to a class of compounds called triglycerides
– found in animals (fats) and plants (oils)– solid fat, liquid oil
• 삼중글리세리드 Triglycerides– from four molecules– three fatty acids and a glycerol– diglycerides and monoglycerides
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Triglyceride
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Fats, Oils and Lipids• 지방산 Fatty Acids
– Long hydrocarbon chains with a carboxylic acid group at one end, 8-22 carbon long
– even number of carbon atoms– Can have one or more double bonds
• 포화 Saturation – 포화 – fatty acids with no double bonds– 불포화 – one or more double bonds– 다중 불포화 – two or more double bonds
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Fats, Oils and Lipids• Saturation
– saturation has become an important health issue– saturated fats are more easily converted to
cholesterol, which is linked to heart disease– cholesterol is only produced by mammals
• Cholesterol (C27H46O)
– water insoluble lipid– dissolved in other water soluble media – building block for vitamins and hormones– only animals (in meat, milk, egg)
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Lipoprotein• 지방 단백질
– 지질 ( 지방과 콜레스테롤 ) + 단백질– 지질을 물에 녹을 수 있게 해 준다– 지질이 많을수록 밀도 감소
– Very low density lipoprotein– low density lipoprotein - 나쁜 콜레스테롤– high density lipoprotein - 좋은 콜레스테롤
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Lipidproteins
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Proteins• Proteins
– water soluble– polymers of 20 amino acids with peptide bonds – complex and highly specific structure– meat, egg, milk, bean, nuts, rice - cereal
• Role of Proteins– tissue (muscles and organs)– enzymes– biological functions (immune system)
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Proteins• Proteins
– proteins must be broken down before digestion– cooking denatures the proteins, which assist in
digestion– digestion requires acidic condition and enzymes
break down protein to amino acids
• Dietary Essential Amino Acids– bodies can produce 11 of 20 amino acids– essential amino acids are those we can not
produce (egg white and meat contains all)
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Protein Structure• Primary structure
– 아미노산의 종류와 결합 순서– 펩타이드 결합
• Secondary structure– 나선 혹은 판– 수소 결합
• Tertiary structure– 이차 구조가 다시 접혀 이루는 구조– disulfide linkage from -SH
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Protein tertiary structure
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Vitamins and Minerals• Vitamins
– 건강을 위해 꼭 필요한 화합물이나 몸에서 만들어 지지 않는 것
– required for many biological functions
• Vitamin C (retinol)– 생식 , 성장 , 세포분화 , 시각 . 괴혈병 Scurvy– 하루 200-500 mg
• Vitamin D (calciperol)– 햇빛 비타민 .– 뼈와 치아 성장 . 구류병 Rickets
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Vitamins and Minerals• 무기질
– 무기물과 관련된 원소– 건강 유지에 필요
• 대표적 무기질– Iron(Fe) – oxygen transport in the blood– Sodium(Na) – blood serum (ions in blood)– Calcium(Ca) – bones, blood clotting, nerve
signals– Phosphorus(P) – bones, DNA & RNA, ATP
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Red blood cell & Hemoglobin
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Hemoglobin
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Hemoglobin• Structural comparisons
– Phycocyanin• a protein found in cyanobacteria that binds a
compound related to heme
• shows no significant sequence matches to modern hemoglobins.
• However, the 3D pattern of helices is similar to the fold found in hemoglobins
– Bacterial hemoglobin (from Vitreoscilla) and a mammalian myoglobin show very similar myoglobin folds
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Necessary Elements
H
Li
Rb
Na
K
Cs
Fr
Be
Sr
Mg
Ca
Ba
Ra
Ga
B
Al
In
Tl
Ge
C
Si
Sn
Pb
As
N
P
Sb
Bi
Se
O
S
Te
Po
Br
F
Cl
I
At
Kr
Ne
Ar
Xe
Rn
He
Y
Sc
Lu
Lr
Zr
Ti
Hf
Rf
Nb
V
Ta
Ha
Mo
Cr
W
Sg
Tc
Mn
Re
Ns
Ru
Fe
Os
Hs
Rh
Co
Ir
Mt
Pd
Ni
Pt
110
Ag
Cu
Au
111
Cd
Zn
Hg
112
Principal Components
Major Minerals Trace Minerals
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Homework• 교과서 496 쪽 연습문제
– 6, 9, 16
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References• http://www.americanscientist.org/articles/
99articles/Hardison.html
• http://www.people.virginia.edu/~rjh9u/hemoglob.html
• http://www.equal.com/
• http://www.aspartame.org/
• http://www.chosun.ac.kr/~mjkoh/a338.html