Disaccharides

Disaccharides

1. pairs of monosaccharides

2. must be changed to simple sugars by hydrolysis before absorption

3. sucrose, maltose, & lactose

Sucrose composed of glucose & fructose

a. form of CHO present is granulated, powdered, brown sugar, & molasses

b. one of the sweetest & least expensive sugars

c. sources sugar cane, sugar beets, male syrup, candy, jams, jellies

Maltose

a. intermediary product in hydrolysis of starch

b. also created during fermentation process for alcohol / beer

c. found in some infant formulas, malt beverages, beer

d. not as sweet as glucose, sucrose

Lactose

a. sugar found in milk

b. distinct from other sugars, not found in plants

c. helps body absorb calcium

d. not as sweet as monosaccharides or other disaccharides

Polysaccharides complex carbohydrates, compounds of many monosaccharides

Important polysaccharides in nutrition starch, glycogen, & fiber

Starch

1. found in vegetables, potatoes, & grains

2. storage form of glucose in plants

3. supplies energy over a longer period of time because it takes longer to digest (poly's. take longer to digest than disacc's, which take longer than mono's to digest)

Glycogen

1. sometimes called animal starch (storage form of glucose in body)

2. hormone glucagon help liver convert glycogen to glucose as needed

Fiber

1. it is indigestible

2. insoluble - not readily dissolved in H₂O (cellulose, hemicellulose (whole grain), lignins (woody part of vegetables, strawberry seeds

3. soluble partially dissolves in H₂O - gums, pectins, some hemicellulose