Share Mia Dodson-Chapter 9 Food Science Vocabulary
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Polysaccharide
Another name for complex carbohydrates because they are composed of many sugar units
Macromolecule
a very large molecule that contains hundreds or thousands of atoms.
Starch
a molecule that consist of molecules of 100 to several thousand glucose units linked in chains
Polymer
a large molecule that consists of large numbers of smaller molecular units linked together
Amylose
when units in starches are are linked in a line (linear)
Amylopectin
Starches that have a branched structure
Granules
packets where plants produce starch
Cellulose
a polysaccharide made from large amounts of β-D glucose, forms the rigid structure of plants.
Carbohydrate gums
polysaccharides that are soluble in water and extracted from plants.
Pectins
complex carbohydrates that are found in plant cells and made of chemical derivatives of sugar called sugar acids.
Gelatinization
term to describe thickening a liquid with starch
Gelatinization point
the temperature at which maximum swelling occurs
Slurries
uncooked mixtures of water and starch
Sols
thickened liquids
Pastes
thickened mixtures of starch and liquid that have very little flow.
Gels
starch mixtures that are rigid
