01 Food Constituents and Nutritive Value (food processing) (utilization) (nutritive value) (transportation) (commercial value) (taste) (storability) (convenience) (hygiene and safety) 1. (A) (B) (C) (D) (D)
2 4 1. (monosaccharide) (aldose) (ketose) R-CHO + 2CuO Cu 2 O + R-COOH R-CHO + AgO Ag + R-COOH 2. (oligosaccharides) D (1 2) D D (1 4) D D (1 4) D D (1 4) D D (1 6) D (1 2) 3 D D (1 6) D (1 4 6) D (1 2) D [ D (1 4) D ] n=2 5 (lactase -galactosidase) (lactose intolerance)
CHAPTER01 3 3. (polysaccharides) (1) (homopolysaccharides) (2) (heteropolysaccharides) (1 4) (1 4) (1 6) (1 4) (1 4) (1 4) (1 6) (2 1) (1 4) + (1 4) (1 6) + (1 4) (1 6) + (1 3) (1 6) + (1 4) + + (1 4) 3,6 Gal* + (1 4) 3,6 Gal* + (1 4) (1 4) (1 6) L. mesenteroides L. dextranicum (1 4) Xanthomonas campestris (1 4) Gal
4 (hygroscopicity) 1. (aldehyde group)(ketone group) 2. reducing sugar reducing sugar 3. (A) (B) (C) (D) (D) 4. (1) (2) 5. (A) (B) (C) (D) (A) 6. 7. reducing sugar aldehyde group ketone group 8. (A)1 3 (B)2 5 (C)3 6 (D)3 10 (D) 9. (A) (B) (C) (D) (C)
CHAPTER01 5 10. (dextrin) 2 10 11. (A) (B) (C) (D) (A) 4 1. 2. (essential amino acids) (semi-essential amino acids) (non-essential amino acids) (limited amino acid) (lysine) (methionine) 3. (Isoelectric point, pi) ph pi 4.5 4.6 5.6
6 1. (proteose)(peptone) 2. 1. (A)lysine (B)methionine (C)cysteine (D)glycine (A) 2. collagen collagen (gelatin) 3. (limited amino acid) (A)Asp (B)Met (C)Glu (D)Lys (B) 4. 5. (limited amino acid) (A)Asp (B)Cys (C)Glu (D)Lys (D) 6. ph 7.0
CHAPTER01 7 7. 8. first limiting amino acid (A)glutamic acid (B)lysine (C)aspartic acid (D)histidine (B) 9. lysine methionine isoleucine leucine (A) (B) (C) (D) (A) 10. (basic amino acid) (lysine)(histidine)(arginine) 11. p.5-2 9 (A D E K) 1. (1) (saturated fatty acid) (saturated fatty acid) ( C) (butyric acid C 3 H 7 COOH C 40 ) 5.3 (lauric acid C 11 H 23 COOH C 120 ) 44.8 (myristic acid C 13 H 27 COOH C 140 ) 54.4 (palmitic acid C 15 H 31 COOH C 160 ) 62.9 (stearic acid C 17 H 35 COOH C 180 ) 70.1 (arachidic acid C 19 H 39 COOH C 200 ) 76.1
8 (2) (unsaturated fatty acid) ( oleic acid C 17 H 33 COOH C 181,w9 ) ( linoleic acid C 17 H 31 COOH C 182,w6 ) ( linolenic acid C 17 H 29 COOH C 183,w3 ) ( arachidonic acid C 19 H 31 COOH C 204,w6 ) ( eicosapentaenoic acid C 19 H 29 COOH EPA C 205,w3 ) ( docosahexaenoic acid C 21 H 31 COOH DHA C 226,w3 ) (3) (essential fatty acid) ( linoleic acid C 17 H 31 COOH C 182 ) ( linolenic acid C 17 H 29 COOH C 183 ) ( arachidonic acid C 19 H 31 COOH C 204 ) 2. (1) (2) (3) (4) (5) (6) 1. (A)linoleic acid (B) linolenic acid (C)stearic acid (D)oleic acid (C) 2. (1) a. C 182 (2) (melting point) b. C 200 (3) (EPA) c. C 225 (1)a (2)b (3)c 3. (A)shortening value (B)plasticity (C)cream value (D)stability (B)
CHAPTER01 9 4. 5. (A)6 (B)8 (C)12 (D)14 (C) 10 10 1. B 1 B 2 B 6 H B 12 C
10 2. A D 2 D 3 7 E (ricket) K 1 K 2 (hypoprothrombinemia) 1. (A) (B) B 1 (C) B 2 (D) (B)
CHAPTER01 11 1. (A) (B) (C) (D) (B) 1. 2. 3. 4. 5. (,,amylase) (pectinase) (proteinase) (invertase) (polyphenol oxidase) (glucose oxidase) (transglutaminase TGase)
12 1. enzyme enzyme (citric acid) (tartaric acid) (malic acid) (acetic acid) (lactic acid) (oxalic acid) (succinic acid) 1. (A) (B) (C) (D) (B) 2. (A) (B) (C) (D) (D)
CHAPTER01 13 (astaxanthin) (myoglobin) (riboflavin) B 2 (chlorophyll) (lycopene) (anthocyanin) (flavonoid) (maillard reaction) (caramelization) 1. flavonoid flavonoid
14 2. (1)flavonoids (2)caramelization (1) flavonoids (2) caramelization 3. 4. (maillard reaction) 5. maillard reaction amino acid reducing sugar heating (hexenol) (linalool) (terpenes) (amyl acetate) (phenylethylone) (diacetyl) 4-4--2--5-(HEMF)
CHAPTER01 15 1. (A) (B) (C) (D) (C) 10~40 C 30 C (threshold value, TV) (umami) (monosodium glutamate, MSG) (5 -IMP) (5 -GMP) (monosodium succinate, MSS) 1. threshold value 2. (A) (B) (C) (D) (B)
16 540 80 100 C 0 C 1 C 4.187 C 9% 1. 2. 3. 4. (water activity, A w ) A w 1. 2. A w P P o A w ERH 100 A w n 2 n 1 n 2
CHAPTER01 17 P P o ERH (equilibrium relative humidity) n 1 n 2 1. 0.90 0.88 0.80 2. 0.7 0.2 0.6 0.3 0.7 0.25 0.3 0.4 (intermediate moisture food, IMF) 20 50% 0.65 0.85 1-1
18 1-2 1. 2. 1-2 3. (A) (B) (C) (D) (B)
CHAPTER01 19 (arsenic As) (mercury Hg) (cadmium Cd) (chromium Cr) (lead Pb) (copper Cu) (tin Sn) (trypsin inhibitor) (hemaggluttinin) (avidin) (isonitriles) (nitrosoamines) (polycyclic aromatic hydrocarbon PAH) (paralytic shellfish poisoning PSP saxitoxin) (puffer poison PFP tetrodotoxin) (histamine) 1. (A)avidin (B)livetin (C)keratin (D)albumin (biotin) (A)
20 C 1. (A) (cellulose) (B)(hemicellulose) (C)(stachyose) (D)(inulin) (raffinose)(stachyose) B 2. (A)(arabinose) (B) (inulin) (C)(mannose) (D)(ribulose) D 3. (A) (B) (C) (D) (gelatin)(collagen) C 4. (A) (B) (C) (D) 4 9 B 5. (A) (B) (C) (D) D 6. (A) (B) (C) (D) D 7. (A w ) A w 0.25 (A) (B) (C) (D) (A w ) 0.25 D 8. (glucose oxidase) (A) (B) (C) (D) C 6 H 12 O 6 H 2 O O 2 C 6 H 12 O 7 H 2 O 2