Classification, Monosaccharides – Fischer’s structure of aldoses and ketoses, ring structure of sugars, anomers and epimers, oxidation of sugars, reduction of sugars, reducing properties of sugars, formation of disaccharides, reducing and non-reducing disaccharides, Polysaccharides – homo and heteropolysaccharides.
Lipids
Classification, structures and functions of lipids, Properties of Lipids –Physical and Chemical
12.00
Unit II:
Amino acids and Food Packing
Amino acids
Structure and classification, peptide linkage, zwitter ion, Ninhydrin test, Sangers test
Protein structure – Levels of organization – primary, secondary, tertiary and quaternary structure;
Denaturation of proteins.
Enzyme and Concept of Lock & Key and Induced Fit Theory.
Food packaging
Packaging: concept, significance and function
Classification of packaging materials (flexible packages, rigid packages and retail or shipping containers)
Interactions between packing and food (toxicity hazards),