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GLUCIDELE
2.3.1. DEFINIIE
Glucidele reprezint o important surs de energie pentru organism,
1g furniznd 4 kcal. Glucidele trebuie s reprezinte 45-65% din aportul
caloric total al dietei (aproximativ 4-7 g/kg/zi, respectiv 300-500 g/zi),
difereniat n funcie de activitatea fizic.
Majoritatea se gsesc sub form de polimeri de glucoz, reprezentai
de amidon. Acesta se gsete n cartofi, orez, cereale, porumb. Zaharoza se
gsete n zahr i derivatele sale, lactoza n lapte, iar glucoza i fructoza n
fructe i miere.
2.3.2. CLASIFICAREA GLUCIDELOR
Se pot clasifica n:
monozaharide;
di- i oligozaharide;
polizaharide amidonul i fibrele alimentare.
2.3.2.1. MONOZAHARIDELE
Formula general a monozaharidelor este: (CH 2O)n, unde n
reprezint numrul atomilor de carbon.
Sunt glucide simple ce nu pot fi hidrolizate. Se gsesc foarte rar n
stare liber, de obicei fiind legate sub form de di- i polizaharide. Dei n
natur se pot forma 12 hexoze i 6 pentoze, doar 3 hexoze pot fi absorbite:
glucoza, galactoza i fructoza. Ele difer din punct de vedere al
comportamentului chimic, puterii de ndulcire, surselor alimentare.
Dup natura gruprii carbonil, se mpart n:
aldoze: glucoza, galactoza (C1-gr. aldehid);
cetoze: fructoza (C2-gr. ceton).
Se pot clasifica n funcie de numrul atomilor de carbon n: trioze,
tetroze, pentoze, hexoze, heptoze.
Triozele, tetrozele i heptozele sunt componente glucidice, minore
din punct de vedere cantitativ, dar cu roluri cheie n metabolismele
intermediare.
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Fructoza
Galactoza
Caracteristici
- este cel mai rspndit glucid din natur;
- este sursa principal de energie pentru organism;
- rareori este consumat n forma sa monozaharidic;
- surse de glucoz liber: struguri, portocale, morcovi
i miere;
- este prezent n amidon i celuloz, ca polimer;
- se gsete n zaharoz, fiind legat de fructoz.
- este cel mai dulce monozaharid, n forma sa
cristalin;
- dizolvat n lichid, gustul dulce diminu rapid,
deoarece fructoza adopt configuraii structurale, cu
capacitate de ndulcire mai redus1;
- surse de fructoz: fructe (1-7 fructoz - pe msur
ce fructul se coace, devine mai dulce, zaharoza fiind
degradat enzimatic n glucoz i fructoz), legume
deshidratate (aproximativ 3), miere (60).
- nu se gsete liber n alimente;
- intr n compoziia lactozei, mpreun cu glucoza.
Lactoza
Maltoza
Celobioza
Caracteristici
- este format din glucoz i fructoz unite prin legtur 1,2 glicozidic;
- poate fi hidrolizat n monomeri de glucoz i fructoz, n
soluie acid sau n prezena invertazei;
- surse: zahr rafinat, produse de cofetrie, dulciuri, buturi
rcoritoare, fructe uscate, zahr invertit;
- zahrul invertit este mai dulce dect zaharoza, fiind folosit
n scop comercial, la prepararea dulciurilor i glazurilor fine.
- sub aciunea lactazei este hidrolizat la glucoz i galactoz
(n absena lactazei apare intolerana la lactoz);
- surse: reprezint 7,5 din compoziia laptelui uman, i
4,5 din cea a laptelui de vac;
- are numai 1/6 din capacitatea de ndulcire a glucozei.
- este un produs intermediar al digestiei amidonului;
- prin hidroliz se scindeaz n dou molecule de glucoz;
- este mai dulce dect amidonul, fiind folosit n unele
produse alimentare;
- are valoare caloric similar zaharozei.
- este format din dou molecule de glucoz;
- reprezint unitatea repetitiv a celulozei.
Tabel 2.3.3. Caracteristici ale oligozaharidelor.
Oligozaharid
Rafinoza
Strachyoza
Caracteristici
- este un trizaharid format din galactoz-glucozfructoz;
- surse: sfecla de zahr, leguminoasele uscate.
- este un tetrazaharid alctuit din 2 molecule de
galactoz, una de glucoz i una de fructoz;
- surse: legume
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2.3.2.3. POLIZAHARIDELE
Tabel 2.3.4. Caracteristici ale polizaharidelor.
Polizaharid
Amidonul
Glicogenul
Caracteristici
- form de stocare a carbohidrailor din plante, sub
form de granule de amidon;
- este format din -glicani - polimeri de glucoz cu
legturi 1,4 i 1,6;
- este alctuit din amiloz (molecul liniar) i
amilopectin (structur ramificat i mas molecular
mai mare);
- digestia amidonului i glucoza disponibil variaz cu
coninutul n amiloz i amilopectin al alimentului
respectiv;
- creterea postprandial a glicemiei este mai mare
dup consumul de alimente bogate n amilopectin.
- form de depozitare a glucidelor n organismele
animale;
- se depoziteaz n muchi i ficat, avnd rol n reglarea
glicemiei3
- carnea i derivatele sale nu conin cantiti apreciabile
de glicogen, datorit epuizrii acestora n momentul
sacrificrii, ca rspuns la epinefrin i ali hormoni de
stress eliberai.
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Zahr
Bomboane
Miere de albine
Fin, paste finoase, orez, biscuii
Dulcea, gem, jeleu
Ciocolat
Fasole uscat, linte
Pine
Cartofi
Struguri, prune, banane
x 100
Celuloza:
este alctuit din molecule de glucoz, unite prin legturi -1,4
glicozidice;
este insolubil n ap;
nu este hidrolizat de enzimele tubului digestiv;
enzimele din flora saprofit scindeaz 15% din fibrele celulozice, dar
produii rezultai nu sunt absorbii;
microfibrilele de celuloz, prinse ntr-o reea de heteropolizaharide
intr n structura peretelui celular vegetal;
surse: cereale integrale, legume.
Hemicelulozele:
sunt polimeri polizaharidici;
au proprietatea de a reine apa la nivelul intestinului i de a fixa
cationi;
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