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Bagian 1
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Pendahuluan Preparasi Sampel Mono- dan Oligosakarida Polisakarida Dietray Fiber
Komponen Alami:
Vitamin & Mineral
Komponen Tambahan:
Emulsifier Antioxidant
Pendahuluan
Karbohidrat merupakan komponen dalam makanan yang merupakan sumber energi utama bagi organisme hidup. senyawa organik yang terdiri dari bahan ekstrak tanpa nitrogen (BETN ) dan serat kasar, unsurnya terdiri dari karbon (C), hidrogen (H) dan oksigen (O). senyawa polihidroksi aldehid atau polihhidroksi keton (CnH2nOn). Berdasarkan jumlah monomer penyusunnya, dapat dikelompokkan mjd mono-, di-, oli-, dan polisakarida.
Pendahuluan
Pendahuluan
Monosakarida mungkin dapat bergabung satu sama lain, dengan mengambil satu molekul air untuk tiap gabungan, menghasilkan, di-, tri-, atau polisakarida yang mengandung 2,3 atau lebih monosakarida. KH dibagi menjadi 2 golongan gula (monotetrasakarida) dan non-gula (homopolisakarida, heteropolisakarida). HOMOPOLISAKARIDE
Pentosan Heksosan
HETEROPOLISAKARIDE
Hemiselulose Gummi Musilage Zat Peptik Mukopolisakaride dari hewan
CARBOHYDRATE
Cx(H2O)y
Di saccharides
Sucrose (a+d) Lactose (a+b) Maltose (a+a) -> a Cellobiose (a+a) ->b
Oligo saccharides
Rafinose (b+a+d) Stachyose (b+b+a+d) Verbacose
Pentose (C-5)
1. Xylose 2. Arabinose 3. Ribose
POLY SACCHARIDES
Cellulose (-> a) Starch (-> a) Chitin Agar (->b) Carrageenan (->b) Alginat
Pendahuluan
Humans can digest only sucrose, lactose, maltooligosaccharides/ maltodextrins, and starch. All are digested with enzymes found in the small intestine. Hanya amilum (jenis polisakarida) yg dpat dicerna manusia. Nondigestible polysaccharides can be divided into soluble and insoluble classes. Along with lignin and other nondigestible, nonabsorbed substances, they make up dietary fiber (sbg komponen tambahan dlm produk pangan)
POLYSACCHARIDES
Alginate
Carrageenan
Agar
Furcellaran Chitosan Lainnya
Struktur Kimia
Gugus Aldehid (CHO) = gugus reduksi H
1
C C C C C C H
=O
OH H OH OH OH
Atom C Chiral
H HO H H H
2 3 4 5 6
6 CH
b
O H
1 1
2OH
H
4
OH H
HO
OH
3
OH
OH
a-D-Glukosa
Atom C asimetris terjauh dari karbonil (CO) Sebagai dasar penamaan D (OH dikanan) dan L (OH di kiri)
a-D-Glukosa
(Aldosa) (Aldohexose)
Struktur Kimia
Struktur Kimia
H
1
C C C C C C H
=O
OH H OH OH OH
H
H HO H H H
1 2 3 4 5 6
C C C C C C H
OH OH H OH O OH
H
4
H HO H H H
2 3 4 5 6
6 CH 5
2OH
O
3 2
H
1
HO
OH H
OH
OH
a-D-Glucopyranosa Aldehydo-D-Glukose
Struktur Kimia
Gugus Aldehid (CHO) = gugus reduksi H
1
H
H
1 2 3 4 5 6
C C C C C C H
=O
OH Reduksi H OH OH OH Na-Amalgam Li-Al-hydride hydrogenation
OH
H HO H H H
2 3 4 5 6
H
HO H H
C
C C C C H
OH
H OH OH OH
a-D-Glukosa (Aldosa)
Sorbitol
Struktur Kimia
Gugus Aldehid (CHO) = gugus reduksi H
1
H
H
1 2 3 4 5 6
C C C C C C
=O
OH H OH OH OH HO R C= O C H Gugus Keton
OH
H HO H H H
2 3 4 5 6
C= O
C C C C H H OH OH OH
Saccharose group
HO H H
Struktur Kimia
Carbonyl group
Aldehydes are readily oxidised to carboxylic acids:
Keton
Aldehid
If copper (II) (blue Cu2+) is used as the oxidising agent it is converted into copper (I) which forms red copper oxide (Cu2O) as a precipitate. This is how Benedicts reagent and Fehlings solution are used to test for aldehydes and reducing sugars.
MONOSAKARIDA
6 CH
2OH
CH2OH O H
1
H
4
HO
O OH H H OH
H OH
HO
OH
3
OH
OH
a-D-Glukosa
6
a-D-Galaktosa
CH2OH
OHCH2 O
5
CH2OH
2
H OH
OH OH 3 H
HO
OH
H
OH H
OH
a-D-Fructose
a-D-Manosa
DISAKARIDA
CH2OH H O H O CH2OH
H
OH
H OH
HO
OH
H
H OH
a-D-Glukosa
OH H a-D-Glukosa
(Glukosa-a-(14)-Glukosa)
a-D-Maltosa
terdiri atas 2 molekul glukosa dari hydrolysis pati oleh b-amylase gula reduksi
DISAKARIDA
CH2OH HO H OH H O H H OH O CH2OH
H
OH
H OH
a-D-Galaktosa
OH H a-D-Glukosa
Galaktose-b-(14)-Glukosa)
terdiri atas Galaktosa dan Glukosa terdapat pada susu : Mamalia : 2 8.5% Cow and Goat : 4.5 4.8% Human : 7 % gula reduksi
Lactosa
DISAKARIDA
CH2OH H O H O
6
OHCH2 O
5
CH2OH
2
HO
OH
H
H OH
OH OH
H
OH
a-D-Glukosa
a-D-Fructose
Glukosa-a-(12)-Fruktosa)
terdiri atas Glukosa dan Fruktosa terdapat pada cane atau beet gula non-reduksi table sugar
Sukrosa
POLISAKARIDA
ikatan-b-(14)-Glikosidik)
H OH
2 1
CH2OH
B1
HO
OH H CH2OH
H O
H
4
O OH H
1
O
H
a-D-Glukosa
OH H a-D-Glukosa
A CELLULOSE
POLISAKARIDA
POLISAKARIDA
Pendahuluan
Pendahuluan
Pelabelan (FDA): Total carbohydrate calculated by subtraction of the sums of the weights of crude protein, total fat, moisture, and ash in a serving from the total weight of the food in a serving. Other carbohydrate (formerly called complex carbohydrate) is obtained by calculating the difference between the amount of total carbohydrate and the sum of the amounts of dietary fiber and sugars. Sugars are defined as the sum of all free monosaccharides (D-glucose and -fructose) and disaccharides [sucrose, lactose, and maltose (if a maltodextrin or glucose/corn syrup has been added)]
Pendahuluan
Total KH = 100% - (% crude protein + % crude fat + kadar air + kadar abu) KH kompleks = total KH (serat pangan + gula) Serat pangan = jenis KH yang tidak bisa dicerna (selulose, hemiselulose dan polisakaride lain yang berfungsi sebagai bahan pelindung tanaman, serta lignin) Gula = jumlah monosakarida bebas + disakarida/ maltodextrin
Preparasi Sampel
vacuum oven and drying to constant weight at 55C and 1mm Hg pressure
Soxhlet extractor
Removed contaminants
GC
MS
TLC
CE
Prinsip KH didigesti dgn asam dan atau suhu panas, tjd reaksi dehidrasi, menghasilkan turunan furan. Lalu dikondensasi dgn senyawa fenolik (fenol, resorsinol, naphtol) dan amin aromatis (anilin)
4.
5.
A clear, aqueous solution of carbohydrate(s) is transferred using a pipette into a small tube. A blank of water also is prepared. An aqueous solution of phenol is added, and the contents are mixed. Concentrated sulfuric acid is added rapidly to the tube so that the stream produces good mixing. The tube is agitated. (Adding the sulfuric acid to the water produces considerable heat.) A yellow-orange color results. Absorbance is measured at 490 nm. The average absorbance of the blanks is subtracted, and the amount of sugar is determined by reference to a standard curve. D-glucose is used to prepare the standard curve.
2. 3.
4.
5.
sulfate and an alkaline buffer are added by pipettes to a solution of reducing sugars(s) and a water blank. The resulting solution is heated in a boiling water bath. A reagent prepared by mixing solutions of acidic ammonium molybdate and sodium arsenate is added. After mixing, dilution, and remixing, absorbance is measured at 520 nm. After subtracting the absorbance of the reagent blank, the A250 is converted into glucose equivalents using a standard plot of micrograms of glucose vs. absorbance.