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Mind map of ingredients and properties of food
This is a mind map about the ingredients and properties of food, including carbohydrates, lipids, proteins, other nutrients, etc.
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Mind map of ingredients and properties of food
- bacteria
This is a mind map about bacteria, and its main contents include: overview, morphology, types, structure, reproduction, distribution, application, and expansion. The summary is comprehensive and meticulous, suitable as review materials.
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- Outline
Food ingredients and properties
carbohydrate
Classification of carbohydrates
Monosaccharide
It is the smallest unit of sugar and cannot be further hydrolyzed.
Oligosaccharides
Oligosaccharides, also known as oligosaccharides, can generally be regarded as condensation products formed by the loss of water from 2 to 10 monosaccharides.
polysaccharide
Polysaccharides are natural polymer compounds composed of many monosaccharide molecules bonded through glycosidic bonds.
properties of carbohydrates
General properties of small molecule sugars
Small molecule sugars mainly refer to monosaccharides and oligosaccharides, with monosaccharides and disaccharides being the main ones.
General properties of starch
Starch is a nutrient stored in plants. Starch-rich foods are an important source of energy for the human body.
General Properties of Cellulose and Hemicellulose
Cellulose and hemicellulose are structural polysaccharides in plant tissues and are the main components of plant cell walls.
General properties of vegetable gums
Plant gum is a food product obtained from plant exudates, seeds, peels or roots, etc. It is usually composed of mannose, galactose, arabinose, etc. Water-soluble polymer polysaccharides composed of monosaccharides such as labbose, rhamnose, and xylose combined with their corresponding uronic acids in a certain proportion.
Physiological functions of carbohydrates
Constituent cells and tissues
Store and supply energy
Maintain nervous system function
Antiketogenic effect
The role of protein saving
Detoxification
Enhance intestinal function
Lipids
Classification of fat
Triglycerides
Lipids
Phospholipids
Glycolipids
sterols
fatty acid
Classification of fatty acids
Classified by carbon chain length
Sort by saturation
Classified by spatial structure
essential fatty acids
properties of fat
physical properties
water soluble
melting point and freezing point
odor
density and relative density
refractive index
Dielectric constant
viscosity
boiling point and vapor pressure
chemical properties
hydrolysis
Saponification
Hydrogenation and iodination
oxidation reaction
Physiological functions of lipids
Lipids are important components of human tissue
Supply and store thermal energy
Supply essential fatty acids
Promote absorption of fat-soluble vitamins
Protective function for human body
Increase satiety and improve food sensory properties
protein
Composition and Classification of Proteins
composition
It is mainly composed of four elements: carbon, hydrogen, oxygen and nitrogen. Some proteins also contain sulfur, phosphorus, iron, iodine, etc.
Essential and non-essential amino acids
Essential amino acids refer to amino acids that the human body needs but cannot synthesize or the synthesis rate cannot meet the needs of the body. There are nine kinds and lysine, tryptophan, phenylalanine, azoline, threonine, isoleucine, leucine, valine and histidine.
Essential amino acids, cysteine and tyrosine
non-essential amino acids
amino acid pattern
Usually during the protein metabolism process, the body's need and utilization of each essential amino acid are within a certain range. In order to meet the requirements of protein synthesis, there should be an appropriate ratio between various essential amino acids.
Classification
Classification according to composition
Simple protein also known as simple protein
binding protein
Classified according to nutritional value
complete protein
semi-complete protein
incomplete protein
Classification of proteins based on their molecular shape
globular protein
fiber protein
protein function
The important material basis that constitutes the body and life
Constituting many substances with important physiological effects in the body
Regulate body fluid osmotic pressure balance
Regulate acid-base balance of body fluids
supply energy
immune protection
Transport function
Ensure body movement
Other nutrients
water
Physiological functions of water
Important component of cells and body fluids
Participate in body metabolism and biochemical reactions
Participate in the transportation of substances
Participate in body temperature regulation
Participate in the composition of lubricating fluid
vitamins
fat soluble vitamins
Vitamin ADEK
water soluble vitamins
B vitamins, vitamin C
Vitamin-like substances
Minerals
Features
It cannot be synthesized in the body and must be supplied by the external environment.
Extremely uneven distribution in the body
There is synergy or antagonism between each other
Certain trace elements are prone to toxic effects
Physiological function
important component of body tissue
The components of intracellular and intracellular fluids play an important role in maintaining the osmotic pressure and material exchange of intracellular and intracellular fluids.
Maintain acid-base balance of body fluids
Substances that make up the body with special functions
Prosthetic groups, components of hormones, vitamins, proteins and nucleic acids that constitute enzymes are involved in the activation of enzymes.
Maintain neuromuscular excitability.
organic acid
Classification
citric acid
malic acid
lactic acid
tartaric acid
effect
Odor developing agent
Keep color stable
Antiseptic effect
enzyme
amylase
alpha amylase
Beta amylase
Esterase
Lipase
Phytase
Protease
oxidoreductase
Polyphenol oxidase
ascorbate oxidase
Catalase
Phosphorylase
Dietary fiber
The definition refers to something that is generally resistant to digestion and absorption in the human small intestine, but can be absorbed in the large intestine of the human body. Partially or wholly fermented edible plant ingredients. Carbohydrates and their relatives The sum of similar substances, including polysaccharides, oligosaccharides, lignin and related plant substances.
Classification based on solubility properties
soluble dietary fiber
insoluble dietary fiber
Classified according to the degree of fermentation by coliform bacteria.
Divided into five categories according to source
plant source
animal origin
Seaweed polysaccharides
microbial polysaccharides
Synthetic
Physiological function
Delay the digestion and absorption of carbohydrates and prevent obesity.
Improve intestinal flora and maintain intestinal microecological balance.
Prevention and adjuvant treatment of diabetes.
Regulate gastrointestinal function and promote intestinal health.
Prevent cardiovascular disease.
Reduce the toxic effects of heavy metals and toxic chemicals on the human body.