食品专业英语Lesson2 Carbohydrate

Lesson2Carbohydrates一.词汇讲解二.课文阅读三.课后作业carbo-碳：，carbochain碳链Carbon碳；Carbonyl羰基Hydrogen氢；Hydro-水、氢的；hydrate水合物；hydrogenation氢化，hydrocarbon碳氢化合物；carbohydrate碳水化合物Hydrolyze/hydrolyse水解Aldehyde醛，乙醛Starch淀粉Mailardbrowning美拉德褐变Saccharide糖类；monosaccharide单糖；disaccharide二糖；polysaccharide多糖；Reducingsugar还原糖；nonreducingsugar非还原糖Covalent(ly)共价的(地)；co-，co-worker;ooperation-ose糖的后缀单糖有：glucose葡萄糖；dextrose葡萄糖；fructose果糖；galactose半乳糖双糖有：lactose乳糖，；maltose麦芽糖；sucrose蔗糖-ol后缀,意为该物质为醇或酚sorbitol山梨醇；xylitol木糖醇；mannitol甘露醇Micro-前缀，意为极微小的microwave微波炉，microorganism微生物microbiology微生物学，microbiological微生物学的，microbiologist微生物学家Macro- 表 关于同志近三年现实表现材料材料类招标技术评分表图表与交易pdf视力表打印pdf用图表说话 pdf 示“大的，长的”之义grade等级；upgrade升级；gradation，渐变，等级；degradation降级；retrogradation老化；undergraduate大学生；graduate大学毕业生；postgraduate研究生Whilesomemolecularaspectsareincommontobothgroups,thesugarsandpolysaccharideshavevastlydifferentfunctionalproperties.尽管这两类物质在分子层面上有某些相似之处，但糖和多糖的功能性质差异却很大。译文Concentratedsugarsolutionsareviscousandprovidesomebodytosweetenedsoftdrinkscomparedtowaterorsoftdrinkssweetenedwithhighintensitysweeteners.浓缩糖液具有黏性，为甜味软饮料提供有别于水或高强度甜味剂软饮料的质感。译文Maltose,composedoftwoglucoseunits,isfoundinproductswheretherehasbeenstarchdegradation.麦芽糖由两个葡萄糖单位构成，存在于发生过淀粉降解的产品中。译文Sugaralcoholsaresugarderivativesthatarefoundnaturallybutaremorecommonlymanufacturedfromsugarsandaddedaspureingredients.糖醇是天然存在的，但通常由糖类制造而形成并以纯配料形式添加使用糖的衍生物。译文糖醇是天然存在的糖的衍生物，但通常由糖类制造而形成并以纯配料形式添加使用。Sugaralcoholsaresugarderivativesthatarefoundnaturallybutaremorecommonlymanufacturedfromsugarsandaddedaspureingredients.麦芽糖由两个葡萄糖单位构成，存在于发生过淀粉降解的产品中。译文Thespecificlinkagebetweenglucoseunitscreatesapolymerthatisnotaffectedbyheat,moderateacid,alkali,orenzymesnormallyusedinfoodprocessingandthehumandigestivetract.这种葡萄糖单元之间具有特殊链接的多聚物，不受加热、中强度酸、碱影响，也不受食品加工和人类消化道常用酶的作用。译文β-D-glucopyranoseCelluloseα-D-glucopyranoseamylose支链淀粉amylopectin直链淀粉Gelatinizationistemperaturedependentstartingaslowas50℃andnotbeingtotallycompleteduntiltemperaturesreach120℃。糊化作用与温度有关，始于50℃，直到120℃才完全结束。译文Anotherclassofcarbohydratesarethepolymersmadeupofvariousmonosaccharidesubunitslinkedinvariouswaysthatarenotdegradedbythehumandigestiveprocess.另一类碳水化合物由各种单糖元以各种方式联接而成的聚合物，它们不能被人类消化降解。译文Thesecarbohydratesarerelativelyinertchmeicallyalthoughtheybindwateranddevelopsignificantviscosityand/orformgels.虽然这类碳水化合物会吸水而产生明显的黏性和/或形成凝胶，但它们在化学上比较不活波。译文Carbohydratescomeinavarietyofformsbutthemajordefferencesinchemicalpropertiesandfunctionsdividethemintoand.Sugarscommonlyfoundinfoodsareand.TheMaillardBrowningreactionoccursbetweenaandan.sugarspolysaccharidesmonosaccharidesdisaccharidescarbonylamineThehydrolysisofdisaccharidestomonosaccharidesoccurswithandand.Whydoareducingsugarhavereactivity?heatacidenzymehint：ketoneoraldehydegroup3.每个同学找20个与食品相关的单词，中英文对照，按学号分工如下：01-03谷物类；04-06奶制品；07-10肉类；11-14水果；15-18花、叶类蔬菜19-22根、茎类蔬菜；23-26水产品；27-30食品加工；1.每位同学针对前天Hardie教授的讲座写一段话，关于葡萄酒制作，葡萄酒质量与安全，你的想法等等， 内容 财务内部控制制度的内容财务内部控制制度的内容人员招聘与配置的内容项目成本控制的内容消防安全演练内容 不限，字数不限。课后作业2.预习下一课内容proteins。Page5“Sugarreactions”Theeffectsofsucrosehydrolysisonsweettastearenotgreatbecausethetwocomponentsugarsresultinasimilaroveralllevelofsweetness.However,thereactivityofthecomponentsugarsismuchgreaterbecausebotharereducingsugars.Page5“Maillardbrowning”WhiletheproductsofMaillardreactionareoftendesirable,theymaybeundesirableoroverproducedleadingtonegativeattributesintheproducts.Maillardbrowningincludesaseriesofreactionswheredevelopmentofthecolorsisthelaststepoftheprocess.