Carbohydrates: Structure and Function

Introduction Carbohydrates are not fuel only for the body, but there are other uses. Carbohydrates are hydrocarbons containing carbonyl groups and many alcohol groups. The polymers may be complex or simple and may contain only one repeating monosaccharide which can function in many ways such as structure, storage or even signal transduction . (Tymoczko et al., 2012, p.131) Monosaccharide monosaccharides are available in two forms, aldose and ketose. Although there can be up to 7 carbons in the chain, most monosaccharides contain 6 carbons called hexoses.

Carbohydrates have great responsibility for our lives. Carbohydrates are used to store and transport energy, to maintain the structure of animals and plants, and to help immune system functions, blood coagulation and fertilization. Carbohydrates are divided into three groups depending on the amount of sugar (or sugar) molecules present. The prefix indicates the size of the molecule (single, 2, 3 multi). The simplest carbohydrate is a simple sugar. It is a monosaccharide molecule such as sugar or glucose. Disaccharide consists of two linked sugar molecules. Polysaccharide, a polymer composed of a series of monosaccharides. A polymer is a molecule composed of a single unit (monomer) that is repeated multiple times.

Carbohydrates are classified into simple types and complex types based on their molecular structure. Simple carbohydrates mainly contain sugar, and complex carbohydrates include starch and high fiber containing foods. Fiber-rich diet can improve the digestive process and provide energy. Simple carbohydrates supply energy, but also cause side effects such as mood swings and obesity. In order to know whether the meat you choose is healthy or unhealthy it is important to see that fat. Low-fat meat is healthy. Without skinless chicken, extra lean beef and low fat turkey are considered healthier meat and should be used in place of normal beef, chicken and hot dogs. Avoid bread crumbs, fried fish and meat as it has a lot of fat

Carbohydrates are essential for food for energy sources (starch is the main calorie source in the body), condiments (monosaccharides are usually sweet), and functional ingredients (sucrose softens ice cream in refrigerators) . Xanthan gum thickened the low fat salad dressing. Carbohydrates are common major nutrients found in many foods and beverages. Most carbohydrates are naturally contained in vegetable foods such as cereals. Food manufacturers also add carbohydrates in processed foods in the form of starch or added sugar. As with all food ingredient methods, we first examine the structure of carbohydrates and then clarify how their structures work like them. As the name implies, carbohydrates consist essentially of sugar and water, C x (H 2 O) y, but this ratio is usually not strictly correct, sometimes other atoms may be present.