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CARBOHIDRATOS

FIBRA
DRA. GLADYS C. ARIAS ARROYO

CARBOHIDRATOS

DRA. GLADYS C. ARIAS ARROYO

UN

CLASIFICACION
MONOSACARIDOS
Glucosa, fructosa, galactosa
OLIGOSACARIDOS
Disacridos: Sacarosa, maltosa, lactosa
Dextrinas
Maltodextrinas
POLISACARIDOS
Almidn
Glucgeno
DRA. GLADYS C. ARIAS ARROYO

UNM

DRA. GLADYS C. ARIAS ARROYO

UNM

DRA. GLADYS C. ARIAS ARROYO

UNM

CARBOHIDRATOS
-CHO

QUIMICO

- Grupos alcohlicos
- Grupo carbonilo

NUTRICIONAL

-Aporta energa (Carb. Simples y


complejos)
-Estructura de molculas complejas
DRA. GLADYS C. ARIAS ARROYO

UN

REACCIONES IMPORTANTES
-Hidrlisis
-Reacciones de deshidratacin y
degradacin trmica
-

(Acetol, acetona, diacetilo etc.)

Reacciones de pardeamiento
- Oxidativa o P. enzimtico
- No oxidativa

DRA. GLADYS C. ARIAS ARROYO

UNM

PARDEAMIENTO NO
ENZIMATICO
Rutas principales para el pardeamiento no
enzimtico:
- Reaccin de Maillard
- Oxidacin del cido ascrbico
- Peroxidacin de lpidos
- Caramelizacin a alta temperatura

DRA. GLADYS C. ARIAS ARROYO

UNM

FUNCIONES
-Hidrfilia
-Fijacin de aroma

(Acetol, acetona, diacetilo etc.)

- Sabor, textura y variedad


- Productos de pardeamiento y aromas
- Maltol, etilmaltol, furanonas, lactonas,
carbonilos, steres)

- Poder edulcorante

DRA. GLADYS C. ARIAS ARROYO

UNM

PODER EDULCORANTE
AZUCAR

-D Fructosa
Sacarosa
-D- Glucosa
-D- Glucosa
-D- Galactosa
-D - Galactosa
-D- Manosa
-D- Manosa
-D- Lactosa
DRA. GLADYS C. ARIAS ARROYO

PE

180
100
74
82
32
21
32
Amargo
16

UNM

55%

del aporte energtico diario


debe provenir de distintos tipos de alimentos
ricos en carbohidratos: cereales, azcares,
frutas, verduras y legumbres.

DRA. GLADYS C. ARIAS ARROYO

UNM

CARBOHIDRATOS
*
*
*
*
*
*
*
*
*

LACTEOS
CARNES
PESCADOS
LEGUMINOSAS
CEREALES
HORTALIZAS
FRUTAS
TUBERC. Y RAICES
OLEAGINOSAS

g%

4-5
0
0
60-65
60-80
4-6
5-20
20-40
13-20

DRA. GLADYS C. ARIAS ARROYO

UNM

Mechanistic Investigation of a Starch-Branching


Enzyme Using Hydrodynamic Volume SEC Analysis
Javier M. Hernndez
, Marianne Gaborieau, Patrice Castignolles, Michael J. Gidley, Alan M. Myers and Robert G. Gilbert*
Centre for Nutrition & Food Sciences, School of Land Crop & Food Sciences, University of Queensland,
Brisbane, Queensland 4072, Australia, Key Centre for Polymer Colloids, School of Chemistry, University
of Sydney, NSW 2006, Australia, Department of Biochemistry, Biophysics and Molecular Biology, Iowa State
University, Ames, Iowa 50011

Biomacromolecules, 2008, 9 (3), pp 954965


DOI: 10.1021/bm701213p
Publication Date (Web): February 23, 2008
Copyright 2008 American Chemical Society

Physiological Responses to Novel Carbohydrates


as Assessed Using Canine and Avian Models
Brenda K. Knapp, Carl M. Parsons, Kelly S. Swanson and
George C. Fahey, Jr.*
Department of Animal Sciences, University of Illinois, 132
Animal Sciences Laboratory, 1207 West Gregory Drive, Urbana,
Illinois 61801

J. Agric. Food Chem., 2008, 56 (17), pp 7999


8006
DOI: 10.1021/jf801042b
Publication Date (Web): August 16, 2008
Copyright 2008 American Chemical Society

Measurement of Short-Chain Carbohydrates in Common


Australian Vegetables and Fruits by High-Performance
Liquid Chromatography (HPLC)
Jane G. Muir*, Rosmary Rose, Ourania Rosella, Kelly Liels,
Jacqueline S. Barrett, Susan J. Shepherd and Peter R. Gibson
Department of Medicine, Monash University, Box Hill Hospital, Level
8, Clive Ward Centre, Arnold Street, Box Hill, Victoria 3128, Australia

J. Agric. Food Chem., 2009, 57 (2), pp 554


565
DOI: 10.1021/jf802700e
Publication Date (Web): January 5, 2009
Copyright 2009 American Chemical Society

FIBRA

DRA. GLADYS C. ARIAS ARROYO

FIBRA

COMPOSICION DE LA
FIBRA

CELULOSA
HEMICELULOSA
B-GLUCANOS NO CELULOSICOS
PECTINAS
GOMAS
MUCILAGOS
OTROS URONIDOS
LIGNINAS
GALACTOMANANOS
ALGINATOS

DRA. GLADYS C. ARIAS ARROYO

UNM

CLASIFICACION
CELULOSA
PECTINAS

GLUCANO
HEMICELULOSAS
Que contienen xiloglucanos
y arabinoxilanos
GALACTOMANANOS
ACIDO ALGINICO
CARRAGENANO
GOMA XANTANO

LIGNINA
MUCILAGOS

Glucosa
Acido galacturnico
L-Ramnosa
Arabinosa
Xilosa
Glucosa
Xilosa y glucosa
arabinosa y
xilosa

-(1 4)
-(1 4)
-(1 2)

-(1 2)
-(1 3)
-(1 4)
-(1 6)
-(1 2)
-(1 2)
-(1 3)
Manosa
-(1 4)
Galactosa
-(1 6)
Acido manurnico
-(1 4)
cido G-gulurnico
-(1 4)
Galactosa sulfatada
-(1 4
3-6 anhidrogalactosa
-(1 3)
Glucosa 6-acetilmanosa -(1 4)
cido glucurnico
-(1 3)
Piruvil manosa
-(1 2)
-(1 4)

DRA. GLADYS C. ARIAS ARROYO

UNM

FUNCIONES

DIGESTIVO
CARDIOVASCULAR
OBESIDAD
DIABETES

DRA. GLADYS C. ARIAS ARROYO

UN

FIBRAS
*
*
*
*
*
*
*
*
*

LACTEOS
CARNES
PESCADOS
LEGUMINOSAS
CEREALES
HORTALIZAS
FRUTAS
TUBERC. Y RAICES
OLEAGINOSAS

g%

0
0
0
0.8-6
3-10
1-2
0.5-10
0.8-1
2.5-8

DRA. GLADYS C. ARIAS ARROYO

UNM

Recomendacin
Consumir los alimentos en su forma
integral es ms saludable
Consumir alimentos con fibra es ms
saludable que consumir
suplementos de
fibra
DRA. GLADYS C. ARIAS ARROYO

UNM

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