Classification of carbohydrates: monosaccharides, oligosaccharides, polysaccharides

Properties of carbohydrates: General properties of small molecule sugars: sweet and can be used as sweeteners; easily soluble in water to form syrup General properties of starch: non-reducing, generally not easily soluble in cold water General properties of cellulose and hemicellulose: difficult to be digested and absorbed by the human body, control increase in blood sugar concentration, and reduce blood cholesterol concentration General properties of vegetable gums

Physiological functions of carbohydrates Make up cells and tissues, store and supply energy, maintain nervous system functions, Antiketogenic effect, protein-saving effect, detoxification effect, enhanced intestinal function

Classification of fats: triglycerides, fatty acids, lactones: phospholipids, glycolipids, sterols

Properties of Fats: Physical and Chemical Properties of Fats

Physical properties of fats: water solubility, melting and freezing points, odor, density and relative density, refractive index, defining constants, viscosity, boiling point and vapor

Chemical properties of fats: hydrolysis, saponification, hydrogenation and iodination, oxidation reactions

Physiological functions of lipids: Lipids are important components of human tissue Supply and store heat energy and supply essential fatty acids Promote the absorption of fat-soluble vitamins and protect the human body Increase satiety and improve food sensory properties

Composition and Classification of Proteins Composition of protein: mainly composed of four elements: nitrogen, hydrogen, oxygen. Nitrogen partially contains sulfur, phosphorus, iron, iodine, and copper. Amino acids are the basic structural units of protein.

Classification of proteins Classification according to protein components: pure protein, combined protein Classification according to protein nutritional value: complete protein, semi-complete protein, incomplete protein Classification based on protein molecular shape: globular protein, fibrous protein Classification according to protein function: active protein, inactive protein

Function of protein: important material basis for the body and life Constituting many substances with important physiological effects in the body Regulate body fluid osmotic pressure and acid-base balance Supply energy, immune protection, transport function, ensure body movement

water The balance of water in the human body: the source of water in the body (drinking water, water in food and metabolic water) and the excretion of water (urine, feces, breathing, skin evaporation, sweating) Physiological role of water: important component of cells and body fluids, involved in collective metabolism and biochemical reactions, involved in material transport, body temperature regulation and composition of lubricating fluids

Vitamins: Classification of vitamins: fat-soluble vitamins, water-soluble vitamins, vitamin-like substances Fat-soluble vitamins: Vitamin A, Vitamin B, Vitamin K Water-soluble vitamins: B vitamins, vitamin C

Minerals Characteristics of minerals: they cannot be synthesized in the body and must be supplied by the external environment; they are extremely unevenly distributed in the body Minerals have synergistic and antagonistic effects on each other; some trace elements are prone to toxic effects

organic acid Classification of organic acids: citric acid, malic acid, lactic acid, tartaric acid The role of organic acids in food: flavor development agents, color stability, and preservative effects

enzyme Amylase: alpha-amylase, beta-amylase, Esterase: lipase, phytase Protease Oxidoreductases: polyphenol oxidase, ascorbic acid oxidase, catalase, phosphorylase

Dietary fiber Physiological functions: Delay carbohydrate digestion and absorption to prevent obesity Improve intestinal flora and maintain intestinal microecological balance Prevention and auxiliary treatment of diabetes Regulate gastrointestinal function and prevent cardiovascular diseases, Reduce the harm caused to human body by heavy metals and harmful substances