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Starch or amylum is a polymeric carbohydrate consisting ... while wheat and tapioca fall in-between. ... Starch is the most common carbohydrate in the human diet and ...
Carbohydrate metabolism is the whole of the biochemical processes responsible for the metabolic formation, breakdown, and interconversion of carbohydrates in living organisms. Carbohydrates are central to many essential metabolic pathways . [ 1 ]
The term "carbohydrate" (or "carbohydrate by difference") refers also to dietary fiber, which is a carbohydrate, but, unlike sugars and starches, fibers are not hydrolyzed by human digestive enzymes. [5] Fiber generally contributes little food energy in humans, but is often included in the calculation of total food energy. The fermentation of ...
Glycogen is analogous to starch, a glucose polymer in plants, and is sometimes referred to as animal starch, [16] having a similar structure to amylopectin but more extensively branched and compact than starch. Glycogen is a polymer of α(1→4) glycosidic bonds linked with α(1→6)-linked branches.
Carbohydrase is the name of a set of enzymes that catalyze five types of reactions, turning carbohydrates into simple sugars, from the large family of glycosidases. [1] Carbohydrases are produced in the pancreas, salivary glands and small intestine, breaking down polysaccharides.
Gnocchi generally contains fewer carbohydrates than pasta, Derocha says. "Pasta has about 40 to 45 grams of carbohydrates in 1 cup cooked, whereas gnocchi has 30 to 35 grams in a cooked cup," she ...
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch [1] and glycogen. [2] Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.
The carbohydrate by difference approach presents several problems. First, it does not distinguish between sugars, starch and the unavailable carbohydrates (roughage, or " dietary fibre "). This affects first the gross energy that is assigned to carbohydrate—sucrose has a heat of combustion of 3.95 kcal/g (16.53 kJ/g) and starch 4.15 kcal/g ...