KARBOHIDRAT

KARBOHIDRAT
Bagian biomolekul paling banyak termasuk
didalamnya protein, lipid dan asam nukleat.
Hasil fotosintesis memerankan peranan penting
dalam sistem biologi, fisiologi dan pengobatan
seperti mengkontrol proses sistem imun,
fertilisasi, patogenesis, pembekuan darah,
pertumbuhan dan perkembangan

Berperan sebagai sumber energi utk metabolisme
dan energi cadangan (e.g., starch in plants,
glycogen in animals and humans), dan menyediakan
komponen struktural utk stabilisasi (e.g., cellulose in
plants, chitin in animals).
Monosakarida adalah unit tunggal karbohidrat.
Dikelompokkan menurut 3 perbedaan karakteristik:
jml atom karbon, letak dan fungsi gugus karbonil,
serta pusat kiral.
Rantai lurus monosakarida akan membentuk cincin
heterosiklik dg adisi nukleofilik intramolekuler dari
gugus hidroksil ke gugus fungsi karbonil
Gugus karbonil berasal dr gugus aldehid/keton
membtk hemiasetal dan hemiketal. Aldehid dlm btk
adldosa dan keton dlm btk ketosa.
In sugar chemistry, an anomer is a special type of
epimer. It is a stereoisomer (diastereomer, more
exactly) of a saccharide (in the cyclic form) that
differs only in its configuration at the hemiacetal (or
hemiketal) carbon, also called the anomeric carbon.
During the conversion from straight-chain form to
cyclic form, the anomeric carbon atom containing the
carbonyl oxygen becomes a chiral center with two
possible configurations: The oxygen atom may take
a position either above or below the plane of the
ring.


I. Simple sugars or monosaccharides
1) Pentoses arabinose, xylose, ribose
2) Hexoses: a) aldohexoses galactose, glucose
b) ketohexose fructose

II. Oligosaccharides (2-10 units)
1) disaccharides: a) reducing maltose, lactose
b) nonreducing sucrose
2) trisaccharides: nonreducing raffinose,
gentianose

III. Polysaccharides (more than
10 units)
1) Homo-(one kind of monosaccharide unit)
a) pentosans xylan, araban
b) hexosans- glucosans (starch, dextrin,
glycogen, cellulose)
- fructosan (inulin)
- mannan
- galactan
2) Hetero-(two or more kinds of monosaccharide
units)
pectins, gums, mucilages
3) Nitrogen containing: chitin
Occurance of carbohdrates
in plants in animals
- First product of photo- - blood sugar : D-glucose
synthesis - milk sugar: lactose
- Stored in foods as starch, - stored as glycogen
inulin and hemicelluloses - essential components of
- Supporting tissue of nucleic acids: ribose
plants: cellulose
- Degradation products:
gums and mucilages
- Miscellaneous : pectins,
glucosides

CARBOHYDRATES
MONOSACCHARIDES
(simple sugars)
DISACCHARIDES POLYSACCHARIDES
Structural
support
fructose glucose galactose sucrose maltose lactose starch glycogen cellulose chitin
plants milk
sugar beets
sugar cane
grains milk
stored
glucose
n plants
forms cell
walls in
plants
insects
stored
glucose
n animals
Simple sugars also differ in the positions of
hydroxyl groups and hydrogen around the
ring

Causes variations in:
1. Solubility
2. Sweetness
3. Rates of fermentation

Optical activity:
Ability to rotate polarized light
Dextrorotatory Levorotatory
- rotate to right - rotate to left
- use + symbol - use - symbol
- D-isomers - L-isomers

Extend of rotation measured by:
Specific rotation
oligosaccharides
Sucrose : glucose + fructose
Maltose : glucose + glucose
Lactose : glucose + galactose

Reducing sugars
Reactive aldehyde and ketone groups are
not involved in linking, they are free
to react and reduce Fehlings solution.

Maltose: reducing sugar
Sucrose: nonreducing sugar

Formation of Polysaccharides
(Amylopectin molecule)

Sugar reserves
in plants : starch, inulin and (cellulose)
in animals : glycogen in liver

Functions of carbohydrates in
foods
1. Oxidized to furnish energy (respiration)
2. Function as essential components of nucleic
acids. DNA (deoxyribonucleicacid)
3. Function as components of vitamins (ribose,
riboflavin are parts of complex B-6 vitamin)
4. Undergo fermentation by yeasts and other
microorganisms to yield alcohol and various
organic acids such as citric-, acetic-,
propionic.
5. Impart sweetness to the foods. When
dissolved in water form syrups.

6. At high concentrations the syrups can be
used as preserving media
7. On heating the sugars caramelize producing
desirable taste and flavor compounds.
8. In dissolved and colloidal form they bring
about desirable textural effects. Pectins
form gels. Pectins and gums are added to
food as thickeners and stabilizers.
9. Reducing sugars react with amino acids to
produce dark colors. (browning reactions)