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Student: Huỳnh Gia Ký
ID: BTFTIU12033
Submitted to: Dr.Nguyễn Văn Toàn (phD)
VIET NAM NATIONAL UNIVERSITY – HCMC
INTERNATIONAL UNIVERSITY – SCHOOL OF BIOTECHNOLOGY
TOPIC: Find the most commonly occurred functional groups and chemical reactions in FOODS as well as exemplifying them, as many as possible.
Content
Functional groups Hydroxyl group
Amino group
Aldehyde group
Carboxyl group
Chemical reactions
Enzymatic reactions
Non-enzymatic reactions
Hydroxyl group
Functional group
Hydroxyl group is a functional group that has one hydrogen atom bond to an oxygen atom (R -OH) Alcohol is an organic compound that has the hydroxyl group( - OH ) attachs to a carbon atomThe type of alcohol often used in foods is ethyl alcohol
Hydroxyl group
Functional group
Alcohol can be obtained from rice, corn, wheat, barley
Hydroxyl group
Alcohol can be used as the ingredient of alcoholic beverages
Wine may contain 20% alcohol or more
Beer contain around 4%-6% alcohol by volume
Functional group
Alcohol is used to flavor biscuit,vanillaNatural or artificial flavor may contain alcohol as a solvent
Hydroxyl group
Functional group
Amino group
Functional group
Functional group that consists of a nitrogen atom attached by single bonds to hydrogen atoms,or a combination of these three.
Properties as bases
Amines are ubiquitous in biology. The breakdown of amino acid releases amines, famously in the case of decaying fish which smell of trimethylamine.
trimethylamine
Amino group
Functional group
Protein
large biological molecules, or macromolecules, consisting of one or more chains of amino acid.have a complex three-dimensional structure.
Amino group
Functional group
List of common foods with the highest protein to calorie ratio
1. Turkey Breast (and Chicken Breast) 2: Fish (Tuna, Salmon, Halibut)
3: Cheese (Non-fat Mozzarella) 4: Pork Loin (Chops)
Amino group
Functional group
5: Lean Beef and Veal (Low Fat) 6: Tofu 7: Beans (Mature SoyBeans)
8: Eggs (Especially Egg Whites) 9: Yogurt, Milk, and Soymilk 10: Nuts and Seeds
Aldehyde group
Functional group
Aldehydes- organic compounds in which the carbonyl group( -CHO) is attached to a carbon atom at the end of a carbon- carbon chain.
Aldehyde group
Functional group
Found in essential oil => favorable odor Ex: cilantro, vanillin and oil of cinnamon bark
Vanillic aldehyde C8H8O3
Cinnamaldehyde ( C 9 H 8 O)
Vanilin
Aldehyde group
Most sugar, derivatives of aldehydes
sugar
Functional group
Aldehyde group
Furfural can be obtained in coffee.
coffee furfuralDiacetyl can be obtained in butter.
butter diacetyl
Functional group
Fresh pumpkin has the smell of acetaldehyde.
Functional group Aldehyde group
Functional group Carboxyl group
Carboxyl group is a functional group consist of a carbon double bonded with a oxygen and single bond to a hydroxyl group.
Carboxylic acid is a chemical compound that is characterized by carboxyl group
Some food contains high concentrations of carboxylic acid
Functional group Carboxyl group
Lemon has high concentrations of citric acid The juice of the lemon is about 5% to 6% citric acid
Citric acid is a weak organic acid with the formula C 6 H 8 O7 used to add sour taste to foods and drinks
Functional group Carboxyl group
Starfruit (carambola) contains a lot of oxalic acid
Oxalic acid is an organic compound with the formula H2C2O4. It is a colorless crystalline solid that dissolves in water to give colorless solutions
Vinegar: liquid consisting mainly of acetic acid (CH3COOH) (8% acetic acid by volume and apart from water )
Acetic acid is an organic coppound with the formula CH3COOH
Milk contains plenty of lactic acid (C3 H 6 O 3)
. It's also called 'milk acid'
Benefits of lactic acid in milk
supply of energy in muscle tissue
Lactic acid bacteria cause fermentation of lactose
Functional group Carboxyl group
Chemical reactionsEzymatic reactions
Those reactions that present enzymes
The molecules at the beginning of the process, called suntrates, are converted into different molecules, called products
Chemical reactionsEzymatic reactions
Some comon emzyme reactions
Hydrolysis of lactose
Hydrolysis
Oxidation/Reduction between lactate and NAD+
Oxidation/Reduction
Chemical reactionsNon-Ezymatic reactions
Those reactions that do not require ezymes
The Mailard Reactions: Food Browning
The Mailard Reactionss responsible for browning in food during cooking
REFERENCES
http://www.thetoptens.com/best-alcoholic-drink/
http://humantouchofchemistry.com/fruity-facts-about-carboxylic-acid.htm
http://www.drlwilson.com/ARTICLES/ALDEHYDES.htm
http://www.webmd.com/diet/raspberry-ketones-uses-risks
http://www.healthaliciousness.com/articles/foods-highest-in-protein.php
http://this-organic-life.blogspot.com/2012/11/the-maillard-reaction- food-browning_28.html
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