(carbohydrate) (cabon), (hydrogen), (oxygen) , (nitrogen) () . (), () . (sugars), (starch) (, cellulose) (hemicelluloses), (pectin) ()(crude fibers), (gums) .

(derivatives) . , . (; ) , (, monosaccharides), , (, disaccharides), , (, oligosaccharides), , (, polysaccharides) .

, (monosaccharide) , , (a carbonyl group) (polyhhydroxy alcohols) . (pentoses) (hexoses) .

, (pentosans; ) . (-D-xylose, C5H10O5) (C5H8O4)129~150 , (xylan) (), () . , , , , , (, nuts) , (HCI) . (wood sugar) 144~145, ( 60%). (Torula yeast) (yeast) . (physiological action) .

(-L-arabinose) (arabans) (pectins), (hemicelluloses) . 160. (-D-galactose) . , .

(D-ribose) (ribonucleic acid, RNA), (adenosine triphosphate, ATP) (RNA) . , ( 5'-mononucleotides) (3 ).

(D-deoxyribose) (nuclears) (deoxynucleic acid, DNA) , .

() , , (furanose form)

. (hexoses) . . , (-D-glucose dextrose, C6H12O6) (carbonyl group) (aldehyde group) , (aldohexose) , (), 0.1% .

D-() 5(C5) HO- C1 , , C1 (a new assymetric carbon) (diastereoisomers) . Haworth structure() () , Haworth structure 1 -OH -D-, -D- .

, (glycogen), (, sucrose), (invert sugar) . (cellulose) -(-D-glucose) , (glucan), -D- (-glucan) -1, 4-(-1, 4-glucan) . (-D-glucose) (syrup), (C6H12O6, H2O), (C6H12O6) (sweetener) .

, - (isomers) -(-D-glucose). - - 146 150, - -(-D-glucose) . (thermodynamically) - . (specific rotation) -[ ]=+112.2, - [ ]=+18.7 - - , , - (reversible isomerization, mutarotation) , , - (equilibrium mixture) . 20 [ ]=+52.5

, - , - . , (relative sweetness) . - - 2/3 .

, , (Brazil) (), (ethanol) . (fossyl-type-fuel) , . , . . (combustion) (oxidation) .

, (), (-D-fructose levulose) (a carbonyl group) (keto group) , (ketohexose) . , (honey) (, sucrose), (invert sugar) . (tubers) (fructans) (polymers) .

, - , -(-D-furanose type, -D-fructofuranose) . -(-pyranose type, -fructopyranose). 104, (specfic rotation) [ ] =-132.2

- - (mutarotation) , - (equilibrium mixture) . 20 [ ] =-92.4 - - , - 1/3 . , - , - . ( ) .

, 1. , (3 ). 2. (solubility) ( 5-1). 3. (, supersaturation) . 4. (viscosity) . 5. (, hygroscopic property) . .

, (maltose), (lactose) .

1950 (hexoses) (, isomerization) (isomerases) . - 1957

(glucose isomerase, E. C. 5. 3. 1. 5) .

- (oligosaccharides) , , (corn syrup) () .

(inulin) (-D-fructose) (polysaccharides), . (tubers), , (Jerusalem artichoke) . 8 .

(enzyme immobilization method) . (heat fixation) (treatment with inorganic salts) (immobilization in microbial cells) (lysis) (, supporters), , (porous ceramic) (cell- free or cellular isomerase adsorbed on insoluble matrices)

, , , (corn syrup) (high-fructose corn syrup, HFCS) , 1978 136(metric ton) (Antrim, R. L. et al., 1979). 1967 42% HFCS, HFCS-42 , 1977 55% HFCS, HFCS-55 (Higley, N. A. and White, J. S., 1991), 90% HFCS .

5-2 (relative sweetness)

(sucrose)

(glucose)

(fructose)

70 (70 DE corn syrup)

(high-conversion corn syrup)

(regular-conversion corn syrup)

(maltose)

(lactose)

90% (90% HFCS)

55% (55% HFCS)

42% (42% HFCS)

(invert sugar)

(sorbitol)

(xylitol)

100

70~80

140

70~75

65

50

30~50

20

120~160

100

100

100

50

100

42% HFCS (sugar) 42% (, fructose), 52% , 6% (, oligosaccharides) , 71% . 90% HFCS 90% , 7% , 3% , 80% (Inglett, G. E. et al,, 1981).

(-D-galactose) (, mammals) (lactose), (Oligosaccharides) (melibiose), (raffinose), (polysaccharides) (galactan), (agar), (gum arabic) . , (phospolipids) (cerebrose, brain sugar) .

-D-(-D-mannose) (mannan), (galactomannan) (polysaccharides) . (mannans) -D-(-D-mannase) -1,4 . (-1,4-mannase) (random) (mannan) (oligosaccharides) -(-mannosidase) -

, (D-2-deoxyribose) (hydroxyl group, -0H) . , (-OH) 6-(6-deoxyhexose), -(-deoxyhexose) . , (methyl group) (methylpentose) , .

(L-rhamnose) (L-mannomethylose), 6-(6-deoxy-L-mannose) , . (glycosides), (hesperidin)

(L-fucose) 6-(6-deoxy-L-galactose) , (fucosans) (brown algae) ,

, (carbonyl group) , (alcoholic group, -OH) (polyhydroxy alcohols) (sugar alcohols) . , (reduction) , . .

(aldotetrose) (erythrose) (erythritol) . 121.5 (sea weeds), .

(the number of skeletal carbon atoms) , (erythritol), (ribitol) (xylitol), (sorbitol) (mannitol) .

-(-D-ribose) (ribitol) . 102, (Adonis vernalis) (adonitol) . -(xylitol) 93~94 , D-(D-xylose) (catalytic hydrogenation) -(sodium-amalgam) . . (xylitol) (sorbitol) , (diabetics), .

, -(D-mannitol) , (brown algae), (manna ash) (manna) , (hydrogenation) . 166, . -(D-sorbitol) . (mountain ash) (Sorbus aucuparia) 10% , (, red seaweed) (Bostrychia scorpides) 14% .

(electrolysis), (catalytic hydrogenation) . 91, C .

(D-dulcitol) , . 188, .

() (cyclohexane) (HO-group) () , (inositol, hexahydroxycyclohexane) , (a cyclitol). (inositols) , -OH , (phytic acid, inositol hexaphosphate) (phytins) .

(inositol) 9

(phytin) (phytic acid), myoinositol hexakis (dihydrogen phosphate)

, , 225 , , , . (yeasts) (, growth factor) (Bios ) . , (phytic acid, 5-3 ) 6- (myoinositol hexaphosphate), (phytin) , (mixed salts).

, 56mg% , 214mg% . , , 5-3 , (Zn), (Fe) 2 (divalent ions) . 2 , , , (bioavailability) .

(% w/w)

(wheat)

(wheat bran)

(wheat germ)

(corn)

(corn bran)

(corn germ)

(soybeans)

(soybean flakes)

(soybean hulls)

(dehulled sesame seeds)

(peanuts)

(dehydrated peas)

(lima beans)

(barley)

(oats)

(wild rice)

(sunflower seeds)

1.1

4.8

3.9

0.9

0

6.4

1.4

1.8

0.1

5.3

1.9

0.9

2.5

1.0

0.8

2.2

1.9

5-3 (seeds) (phytic acid)

(phytin)( 5-4 ) , (legumes) . , (phosphoric group) . (phytase) .

, (raw) , (, bioavailability) .

, , (monosaccharides) , (disaccharides) . () (, sucrose), , , . , , (, sucrose) , () , , (sweetening agent) .

, (sugar beet, Beta vulgaris), (, sugar cane, Saccharum officinarum) (crystallization) . , 1799 (Achard, F. K.) . , 13~17% . , 10 16%, .

, (sucrose, -D-glucopyranosyl--D- fructofuranoside, -D-fructofuranosyl--D-glucopyranoside) (-D-glucose) (-D-fructose) , -1,2- (disaccharide). -D- (-glucosidic bond) (substrates) -D-(-D-glucosidase) , -D- (-D-fructosidic bond) -D-(-D-fructosidase) .

(sucrose: -D-glucopyranosyl--D-fructofuranoside)

, , (yeasts) (invertase) (-D-glucose) (-D-fructose) .

(sucrose) (saccharose) 160 186 184~185 .

(carbonyl groups) (, free functional group) . , 1. (reducing power) , (Fehling solution) (, non-reducing sugar), 2. (phenylhydrazine), (semicarbazide), (hydroxylamine), (semicarbazone), (oxime) , 3. , - (isomers) , (, mutarotation) .

, , (invertase) . ()

(, invert) (, inversion) , (, invert sugar) . (+66.5) (+52.5) (-92.0)

, , (, malt) (maltase) -D-(-D-glucosidase, E. C. 3.2.1.20) .

, , (invert sugar) . , . , (, , ), .

, . , 0 (maximum solubility), % 64%, 58% 73% . , 40 , ( jam) .

(inversion) . , 65%, 70%, 67.5% (Desrosier, N. W., 1970), 0 , 0 , % 64% (supersaturation) , () . . , 58% , 0 % 73% .

, , .

, , , , , , , (room temperature) 5-1( p351) . ,

, ,

5-4 (sucrose=100)

Biester, A. M., Eood,

W

and Whalin, C. S(192

5)

Sale, J. W. and

Skinner, W. W.(19

22)

Paul, T.(1921

)

(fructose)

(sucrose)

(glucose

)

(maltose)

(lactose)

(invert su

gar)

173.3

100.0

74.3

32.5

16.0

-

150

100

50

60

-

85

103

100

52

-

28

-

, (purity) 94.5% 99.94%, 160~186 . (caramelization) , 200 (dehydration reaction) (carbonization) . , 11 , pH , , , , .

(Shallenberger, R. S. and Birch, G. G., 1975; Shallenberger, R. S., 1993 ) (crystalline sucrose) 200 (caramelization) , (crystalline glucose or fructose) . , 1. 30 (200) (forming) (, endothermic process) 1 1 (isosacchrosans) . , .

2. ( re-forming) 2 4 (caramelans) . , , . 3. , 3 8 , . 4. (, carbonization) , , (insoluble) (caramelins), (humins) . , C125H188O80( 2968) .

, , (brown color) , (bitter taste) (acrid, pungent smell) . . (caramel) , , (cream color) (coloring material) . (Food and Drug Administration, U.S.A) . (sodium bicarbonate, NaHCO3) .

, , (maltose) , , ( , corn syrup) , (malt) (germinating cereals) . -(-D-glucose) - -D-(-D-glucose) -1,4-(-1,4-glucosidic linkage) (disaccharides) - - .

.

, , (-D-lactose, 4-O--D-galactopyranosyl--D-glucopyranoside) (mammals) , . , (, milk sugar) . 6.7%, 4.5% . (cheese) (fitrate), (, whey) () . (, yeasts) .

(-D-gentiobiose, 6-O--glucopyranosyl--D-glucopyranoside) (gentianose), (glycosides) (amygdalin) (amygdalose) .

(maltose) . , (side reactions) () .

: (acid) (sugars) (, glycosides) , (aglycone) . , (amygdalin) -D-(-D-gentiobiose) (L-mandelonitrile) -, . -

.

(L-mandelonitrile glucoside), (prunasin) . (emulsin) (L-mandelonitrile) . .

(benzaldehyde cyanohydrin) , (cyanic acid, HCN) . () . () (lethal dose) 6mg/kg . , (HCN, 250mg/100g ) ( 17 p.1055 ).

( a m y l o p e c t i n ) , (glycogen), (dextrans) (a structural unit) . . (-D-maltose) (syrup) (by-products) . , .

( t r i s a c c h a r i d e ) (raffinose) .

- -1,1- , (functional group) () . , (fungi), (mushrooms) (mushroom sugar) .

, , (cellulose)

, 3 5,6 , (monosaccharides) (), (oligosaccharides) . . , , D-, D-, D- , . (gentiobiose) (-D-glucoseresidue) 1 (-D-fructose) , -1,2-(, -1,2-glycosidic linkage) ( 5-6 ). .

.

(yeast invertase), (saccharase), (sucrase) (-gentibiose) -(, -fructose) .

-

(raffinose) , (underground stems) , (seeds of legumes) .

, 5~7% , 4.0~3.5%, 0.4~1.0%, 1.2~2.5%, 0.1% . (glucose residue) 6 (-D-galactose) -1,6- . (yeast invertase) -(-fructosidase) (melibiosde) . 5-8 .

; () .

(stachyose) (cotton seeds) (soybean) . (raffinose) ; (galactose residue) 6 (-D-galactose) -1,6-(-1,6-glycosidic linkage) .

, , () , (colon) ( Clostridium perfringens) . , , (gas production) (flatulence), (cramping pains), (borborygmus) . .