Biochemistry

Sucrose is widely used in food technology and in various fermentations. This disaccharide, along with alcohol, is the only food product that is obtained in large quantities in pure form. Lactose is found in milk and dairy products , whey, and dairy waste. It is partially used for the manufacture of fodder yeast, as well as for the production of lactic acid in a fermentation process. Starch is the initial substrate for the production of a number of important products. As a result of heating (above the temperature of formation of a paste) and drying of starch, products capable of swelling in water are obtained. They are used as a dry mixture for puddings, creams, dough improvers in the baking industry. With acid hydrolysis of starch under pressure, starch syrup and starch sugar are obtained. Liquid starch syrup is used for the manufacture of maltose, marinades, liquors, ice cream. Crystalline starch sugar is used in the manufacture of sugar products and caramel. Starch raw materials are used in fermentation for the manufacture of alcohol and alcoholic beverages. Pectins have special colloidal-chemical properties, which makes it possible to gel concentrated (condensed) juices. They are widely used in the manufacture of jelly and caramel fillings. Pectins play a negative role in the manufacture of juices, as they worsen the filtration conditions and transparency of the finished product. In addition, they contribute to the formation of methanol in fruit juices and fruit wines. Inulin is used in alcoholic fermentation. Glycosides are important . Depending contained therein aglycones, they are divided into the following groups: alkogolglikozidy, flavio of n glycosides glycosides hydrocyanic acid, mustard oil glycosides, nitrogen containing glucosides, etc. They are used as flavor enhancers. fl- g lycoside - glycovaniline - is found in the fruits of vanilla, is split by p- glucosidase into the aromatic substance vanillin and glucose. Vanillin is used in the preparation of a number of food products. A typical representative of flavonoglycosides is quercetrin , which is found in tea leaves. In buckwheat there is flavonglycoside - rutin, in the peel of citrus fruits - hesperidin . These compounds affect the permeability of capillaries. Anthocyanins are coloring substances of blood and fruits. They are glycosides in which glucose, galactose or ramenose residues are combined with a stained aglycone from the anthocyanidin group. One of the hydrocyanic acid glycosides is amygdalin . It is found in the leaves and seeds of rosaceae (apricots, bitter almonds, apples, mountain ash, cherries, peaches, plums). 156