Unit 1- Carbohydrates, props & biological functions.pptx

Carbohydrates: Structure and functions DEPARTMENT OF BIOTECHNOLOGY Pandit Deendayal Energy University 1  Macronutrients Required in large quantities for the body Found in large quantities in food cha...

Carbohydrates: Structure and functions DEPARTMENT OF BIOTECHNOLOGY Pandit Deendayal Energy University 1  Macronutrients Required in large quantities for the body Found in large quantities in food charts Carbohydrates, proteins, and fats They play the main role in the formation and growth of the body. Provides necessary energy to the body Contributes to body weight 7/20/2024 3  Introduction Carbohydrates are essential biomolecules, meaning they are molecules found in living organisms and are crucial for various bodily functions. They are made up of carbon (C), hydrogen (H), and oxygen (O) atoms, typically in a 1:2:1 ratio, giving them the general formula (CH2O)n. They are found in grains, vegetables, fruits, milk and other dairy products  Properties of carbohydrates Physical Properties: 1. Solubility: Monosaccharides and disaccharides are generally soluble in water due to their ability to form hydrogen bonds with water molecules. Polysaccharides like starch and glycogen are less soluble but can form colloidal suspensions in water. Cellulose is insoluble in water due to its strong intermolecular hydrogen bonding. 2. Sweetness: Monosaccharides and disaccharides vary in sweetness. Fructose is the sweetest, followed by sucrose, glucose, and then galactose. Polysaccharides are generally not sweet. 3. Optical Activity: Many carbohydrates are optically active, meaning they can rotate the plane of polarized light. This property is used to identify and distinguish different sugars. 4. Crystallinity: Monosaccharides and disaccharides can form crystalline structures in their pure form. Polysaccharides are generally amorphous or non-crystalline.  Isomerism of glucose and fructose: Chemical Properties: Hydrolysis: Disaccharides and polysaccharides can be broken down into their constituent monosaccharides through hydrolysis, which involves the addition of water molecules. This process is catalyzed by enzymes (e.g., amylases for starch) or can occur under acidic conditions. Dehydration Synthesis: Monosaccharides can combine to form disaccharides and polysaccharides through dehydration synthesis, which involves the removal of a water molecule. This process is catalyzed by enzymes and is how organisms build complex carbohydrates for storage and structural purposes. Oxidation: Carbohydrates can be oxidized to produce energy in the form of ATP during cellular respiration. Benedict's test and Fehling's test are used to detect the presence of reducing sugars (those that can be easily oxidized). Fermentation: Some carbohydrates, particularly sugars, can undergo fermentation by  Biological functions Providing energy and regulation of blood glucose Sparing the use of proteins for energy Biologicalrecognition processes ◦Carbohydrates associated with protein: Glycoproteins. ◦Carbohydrates associated with lipid: Glycolipids. ◦They form the constituents of nucleic acids. ◦Cell walls of plants and bacteria are composed of cellulose. Flavor and Sweeteners Dietary fiber  Types of Carbohydrates Monosaccharides: These are the simplest form of carbohydrates, often referred to as simple sugars. Examples include: Glucose: The primary energy source for cells. Fructose: Found in fruits and honey. Galactose: A component of lactose (milk sugar). Disaccharides: Formed by the combination of two monosaccharides through a glycosidic bond. Common examples are: Sucrose: Table sugar (glucose + fructose) Lactose: Milk sugar (glucose + galactose) Maltose: Found in germinating grains (glucose + glucose)  Types of Carbohydrates Polysaccharides: Complex carbohydrates made up of long chains of monosaccharides. They can be categorized as: Storage Polysaccharides: Starch: The storage form of glucose in plants (e.g., potatoes, rice). Glycogen: The storage form of glucose in animals (stored in liver and muscles). Structural Polysaccharides: Cellulose: A major component of plant cell walls, providing rigidity. Chitin: A component of fungal cell walls and insect exoskeletons. Role of carbohydrate in body Energy Source: Carbohydrates are the body's primary source of energy. They are broken down into glucose, which is used by cells to produce ATP (adenosine triphosphate), the energy currency of cells. Energy Storage: Excess glucose is stored as glycogen in the liver and muscles for later use. Structural Support: Carbohydrates like cellulose and chitin provide structural support to plants, fungi, and insects. Cell Signaling: Some carbohydrates are involved in cell-to-cell communication and recognition. Digestive Health: Dietary fiber, a type of Key take away Eating too much sugar results in an abnormal increase in calories. This leads to obesity and in turn low calories leads to malnutrition. Therefore, a well-balanced diet needs to be maintained to have a healthy life.