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Chemistry of Carbohydrates

Chemistry of Carbohydrates

Carbohydrates are an essential part of the diet in humans and animals. Grains, fruits, and vegetables are natural sources of carbohydrates that provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. The stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule represents carbohydrates. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This...

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Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...

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Sugar (a simple carbohydrate) metabolism (chemical reactions) is a classic example of the many cellular processes that use and produce energy. Living things consume sugar as a major energy source because sugar molecules have considerable energy stored within their bonds. Consumed carbohydrates have their origins in photosynthesizing organisms like plants. During photosynthesis, plants use the energy of sunlight to convert carbon dioxide gas into sugar molecules, like glucose. Because this...

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Related Experiment Video

Updated: Sep 28, 2025

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples

Published on: October 14, 2013

High-amylose starch: Structure, functionality and applications.

Yuyue Zhong^1,2,3, Lingyu Tai⁴, Andreas Blennow²

¹Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China.

Critical Reviews in Food Science and Nutrition

|April 4, 2022

Summary

High amylose starch (HAS) shows industrial promise for foods and packaging. This review details HAS structure, properties, and applications, linking molecular aspects to its functionality.

Keywords:

High-amylose starch gelatinization lamellar structure molecular structure retrogradation

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Analysis and Specification of Starch Granule Size Distributions

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Last Updated: Sep 28, 2025

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples

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Published on: October 14, 2013

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

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Analysis and Specification of Starch Granule Size Distributions

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

Area of Science:

Food science and material science, focusing on carbohydrate chemistry and polymer science.

Background:

High amylose starch (HAS) is gaining attention for its industrial applications, including functional foods and biodegradable packaging.
Research on HAS structure, functionality, and applications has intensified over the last two decades.
A comprehensive review summarizing these advances is needed to guide researchers.

Approach:

Systematically reviews recent studies on high amylose starch.
Highlights research utilizing advanced analytical techniques.
Focuses on the relationship between molecular structure and physicochemical properties of HAS.

Key Points:

Explores the diverse structures of high amylose starch.
Details the functionality derived from its unique molecular architecture.
Surveys current and emerging applications in food and material industries.
Emphasizes the structure-property relationships critical for HAS.

Conclusions:

Provides a consolidated overview of high amylose starch research.
Facilitates understanding of HAS potential in functional foods and biodegradable materials.
Identifies future research directions by synthesizing past and present findings.