DEEL I: voedselsamenstelling en levensmiddelenchemie
Koolhydraten = sachariden = suikers ......................................................................................................................................... 5
1.1. Monosachariden ............................................................................................................................................................. 5
D-glucose = druivensuiker, dextrose ....................................................................................................................................... 6
D-galactose.............................................................................................................................................................................. 6
D-fructose ............................................................................................................................................................................... 6
Suikeralcoholen = poly-alcohol ............................................................................................................................................... 6
1.2. Oligosachariden............................................................................................................................................................... 6
Sacharose ................................................................................................................................................................................ 6
Maltose = moutsuiker ............................................................................................................................................................. 6
Lactose = melksuiker ............................................................................................................................................................... 6
1.3. Polysachariden ................................................................................................................................................................ 7
Zetmeel ................................................................................................................................................................................... 7
Glycogeen................................................................................................................................................................................ 7
Cellulose .................................................................................................................................................................................. 7
Pectinen .................................................................................................................................................................................. 7
Dextrinen ................................................................................................................................................................................ 7
Plantaardige gommen ............................................................................................................................................................. 7
1.4. Voedingsvezel ...................................................................................................................................................................... 7
2. Chemische eigenschappen ...................................................................................................................................................... 8
2.1. Hydrolyse ........................................................................................................................................................................ 8
2.2. Enolisatie en epimerisatie ............................................................................................................................................... 8
2.3. Ontwatering .................................................................................................................................................................... 9
3. Maillard reactie ....................................................................................................................................................................... 9
Acrylamide .............................................................................................................................................................................. 9
Lipiden .................................................................................................................................................................................... 10
1. Samenstelling van neutrale vetten ........................................................................................................................................ 10
1.1. Vetzuursamenstelling.................................................................................................................................................... 10
2. Technologie ........................................................................................................................................................................... 11
2.1. Smelten ......................................................................................................................................................................... 11
2.2. Persen ........................................................................................................................................................................... 11
2.3. Extractie ........................................................................................................................................................................ 11
2.4. Raffinage ....................................................................................................................................................................... 11
2.5. Harding (hydrogenatie) ................................................................................................................................................. 11
3. Ranzig worden van vetten ..................................................................................................................................................... 11
3.1. Polymerisatie................................................................................................................................................................. 11
3.2. Oxidatieve ransheid of auto-oxidatie ............................................................................................................................ 12
Antioxidantia ......................................................................................................................................................................... 12
Algemene maatregelen ter voorkoming van ransworden .................................................................................................... 12
3.3. Hydrolytische ransheid.................................................................................................................................................. 12
4. Andere natuurlijke lipiden ..................................................................................................................................................... 13
4.1. Fosfatiden of fosfolipiden ............................................................................................................................................. 13
4.2. Vetoplosbare vitaminen ................................................................................................................................................ 13
4.3. Lipochrome stoffen ....................................................................................................................................................... 13
4.4. Sterolen ......................................................................................................................................................................... 13
5. Belangrijke vetten in levensmiddelen.................................................................................................................................... 13
1
, 5.1. Boter.............................................................................................................................................................................. 13
5.2. Margarine ...................................................................................................................................................................... 13
5.3. Plantaardige oliën ......................................................................................................................................................... 14
5.4. Mariene oliën ................................................................................................................................................................ 14
Proteïnen ................................................................................................................................................................................ 14
1. Aminozuren ........................................................................................................................................................................... 14
2. Peptiden ................................................................................................................................................................................ 14
3. Eiwitstructuur ........................................................................................................................................................................ 15
4. Indeling.................................................................................................................................................................................. 15
4.1. Enkelvoudige proteïnen ................................................................................................................................................ 15
Globulinen ............................................................................................................................................................................. 15
Albuminen ............................................................................................................................................................................. 15
Prolaminen (gliadinen) .......................................................................................................................................................... 15
Glutelinen.............................................................................................................................................................................. 15
Albuminoiden ........................................................................................................................................................................ 15
4.2. Samengestelde proteïnen ............................................................................................................................................. 15
Fosfoproteïnen ...................................................................................................................................................................... 15
Glycoproteïnen ..................................................................................................................................................................... 16
Chromo- of metalloproteïnen ............................................................................................................................................... 16
Lipoproteïnen ........................................................................................................................................................................ 16
5. Technologie ........................................................................................................................................................................... 16
5.1. Denaturatie ................................................................................................................................................................... 16
5.2. Hydrolyse ...................................................................................................................................................................... 16
5.3. Gelvorming .................................................................................................................................................................... 16
6. Belangrijke eiwitten in levensmiddelen ................................................................................................................................. 16
6.1. Dierlijke eiwitten ........................................................................................................................................................... 16
6.2. Plantaardige eiwitten .................................................................................................................................................... 16
Voedingsmiddelenanalyse ...................................................................................................................................................... 17
1. Analysemethoden koolhydraten ........................................................................................................................................... 17
1.1. Kwalitatief onderzoek (opsporen en identificeren) ...................................................................................................... 17
Ontwateringsreactie: kleurreactie ........................................................................................................................................ 17
Joodtest ................................................................................................................................................................................. 17
Chromatografisch: scheidingstechniek ................................................................................................................................. 17
1.2. Kwantitatief onderzoek ................................................................................................................................................. 17
Klaring: .............................................................................................................................................................................. 17
Hydrolyse .......................................................................................................................................................................... 17
Chemische bepaling .............................................................................................................................................................. 18
Oxidatie met koperzouten ................................................................................................................................................ 18
Luff-Schoorl methode ....................................................................................................................................................... 18
Chromatografische bepaling ................................................................................................................................................. 18
Gaschromatografie............................................................................................................................................................ 18
Vloeistofchromatografie ................................................................................................................................................... 18
2. Analysemethode lipiden ........................................................................................................................................................ 18
2.1. Methoden voor lipidengehalte ..................................................................................................................................... 18
Soxhlet methode ................................................................................................................................................................... 18
Rose-Gottlieb methode ......................................................................................................................................................... 18
2.2. Methoden voor de karakterisering ............................................................................................................................... 19
2
, Verzepingsgetal ..................................................................................................................................................................... 19
Joodgetal ............................................................................................................................................................................... 19
Transgetal.............................................................................................................................................................................. 19
Gas-vloeistofchromatografie ................................................................................................................................................ 19
HPLC ...................................................................................................................................................................................... 19
2.3. Methoden voor de bepaling van ranswording .............................................................................................................. 19
3. Analysemethoden eiwitten en aminozuren ........................................................................................................................... 20
3.1. Bepaling van stikstof-totaal eiwitgehalte ...................................................................................................................... 20
Methode van Kjeldahl ........................................................................................................................................................... 20
3.2. Bepaling van de aminozuren ......................................................................................................................................... 21
Ionenuitwisselingschromatografie ........................................................................................................................................ 21
Vloeistofchromatografie ....................................................................................................................................................... 21
4. Analysemethoden water ....................................................................................................................................................... 21
Ovendroging.......................................................................................................................................................................... 21
Exsiccator droging ................................................................................................................................................................. 21
Karl Fischer methode ............................................................................................................................................................ 21
Fysicochemische methoden .................................................................................................................................................. 21
5. Analysemethoden as ............................................................................................................................................................. 21
Minerale bestanddelen ........................................................................................................................................................... 22
Natrium ......................................................................................................................................................................................... 22
Calcium.......................................................................................................................................................................................... 22
Kalium ........................................................................................................................................................................................... 22
Fosfor ............................................................................................................................................................................................ 22
Magnesium ................................................................................................................................................................................... 22
Spoorelemementen ................................................................................................................................................................ 23
Ijzer................................................................................................................................................................................................ 23
Jodium ........................................................................................................................................................................................... 23
Zink ................................................................................................................................................................................................ 23
Koper ............................................................................................................................................................................................. 23
Selenium ........................................................................................................................................................................................ 24
Fluor .............................................................................................................................................................................................. 24
Vitaminen ............................................................................................................................................................................... 24
Thiamine = vitamine B1................................................................................................................................................................. 24
Riboflavine = vitamine B2.............................................................................................................................................................. 25
Niacinen = vitamine B3 ................................................................................................................................................................. 25
Panthotheenzuur = vitamine B5 .................................................................................................................................................... 25
Vitamine B6 ................................................................................................................................................................................... 25
Biotine = vitamine H ...................................................................................................................................................................... 25
Foliumzuur = vitamine B11............................................................................................................................................................ 25
Vitamine B12 ................................................................................................................................................................................. 25
Vitamine C ..................................................................................................................................................................................... 26
Vitamine A..................................................................................................................................................................................... 26
Vitamine D .................................................................................................................................................................................... 27
vitamine E = tocoferolen ............................................................................................................................................................... 27
Vitamine K ..................................................................................................................................................................................... 27
3
Koolhydraten = sachariden = suikers ......................................................................................................................................... 5
1.1. Monosachariden ............................................................................................................................................................. 5
D-glucose = druivensuiker, dextrose ....................................................................................................................................... 6
D-galactose.............................................................................................................................................................................. 6
D-fructose ............................................................................................................................................................................... 6
Suikeralcoholen = poly-alcohol ............................................................................................................................................... 6
1.2. Oligosachariden............................................................................................................................................................... 6
Sacharose ................................................................................................................................................................................ 6
Maltose = moutsuiker ............................................................................................................................................................. 6
Lactose = melksuiker ............................................................................................................................................................... 6
1.3. Polysachariden ................................................................................................................................................................ 7
Zetmeel ................................................................................................................................................................................... 7
Glycogeen................................................................................................................................................................................ 7
Cellulose .................................................................................................................................................................................. 7
Pectinen .................................................................................................................................................................................. 7
Dextrinen ................................................................................................................................................................................ 7
Plantaardige gommen ............................................................................................................................................................. 7
1.4. Voedingsvezel ...................................................................................................................................................................... 7
2. Chemische eigenschappen ...................................................................................................................................................... 8
2.1. Hydrolyse ........................................................................................................................................................................ 8
2.2. Enolisatie en epimerisatie ............................................................................................................................................... 8
2.3. Ontwatering .................................................................................................................................................................... 9
3. Maillard reactie ....................................................................................................................................................................... 9
Acrylamide .............................................................................................................................................................................. 9
Lipiden .................................................................................................................................................................................... 10
1. Samenstelling van neutrale vetten ........................................................................................................................................ 10
1.1. Vetzuursamenstelling.................................................................................................................................................... 10
2. Technologie ........................................................................................................................................................................... 11
2.1. Smelten ......................................................................................................................................................................... 11
2.2. Persen ........................................................................................................................................................................... 11
2.3. Extractie ........................................................................................................................................................................ 11
2.4. Raffinage ....................................................................................................................................................................... 11
2.5. Harding (hydrogenatie) ................................................................................................................................................. 11
3. Ranzig worden van vetten ..................................................................................................................................................... 11
3.1. Polymerisatie................................................................................................................................................................. 11
3.2. Oxidatieve ransheid of auto-oxidatie ............................................................................................................................ 12
Antioxidantia ......................................................................................................................................................................... 12
Algemene maatregelen ter voorkoming van ransworden .................................................................................................... 12
3.3. Hydrolytische ransheid.................................................................................................................................................. 12
4. Andere natuurlijke lipiden ..................................................................................................................................................... 13
4.1. Fosfatiden of fosfolipiden ............................................................................................................................................. 13
4.2. Vetoplosbare vitaminen ................................................................................................................................................ 13
4.3. Lipochrome stoffen ....................................................................................................................................................... 13
4.4. Sterolen ......................................................................................................................................................................... 13
5. Belangrijke vetten in levensmiddelen.................................................................................................................................... 13
1
, 5.1. Boter.............................................................................................................................................................................. 13
5.2. Margarine ...................................................................................................................................................................... 13
5.3. Plantaardige oliën ......................................................................................................................................................... 14
5.4. Mariene oliën ................................................................................................................................................................ 14
Proteïnen ................................................................................................................................................................................ 14
1. Aminozuren ........................................................................................................................................................................... 14
2. Peptiden ................................................................................................................................................................................ 14
3. Eiwitstructuur ........................................................................................................................................................................ 15
4. Indeling.................................................................................................................................................................................. 15
4.1. Enkelvoudige proteïnen ................................................................................................................................................ 15
Globulinen ............................................................................................................................................................................. 15
Albuminen ............................................................................................................................................................................. 15
Prolaminen (gliadinen) .......................................................................................................................................................... 15
Glutelinen.............................................................................................................................................................................. 15
Albuminoiden ........................................................................................................................................................................ 15
4.2. Samengestelde proteïnen ............................................................................................................................................. 15
Fosfoproteïnen ...................................................................................................................................................................... 15
Glycoproteïnen ..................................................................................................................................................................... 16
Chromo- of metalloproteïnen ............................................................................................................................................... 16
Lipoproteïnen ........................................................................................................................................................................ 16
5. Technologie ........................................................................................................................................................................... 16
5.1. Denaturatie ................................................................................................................................................................... 16
5.2. Hydrolyse ...................................................................................................................................................................... 16
5.3. Gelvorming .................................................................................................................................................................... 16
6. Belangrijke eiwitten in levensmiddelen ................................................................................................................................. 16
6.1. Dierlijke eiwitten ........................................................................................................................................................... 16
6.2. Plantaardige eiwitten .................................................................................................................................................... 16
Voedingsmiddelenanalyse ...................................................................................................................................................... 17
1. Analysemethoden koolhydraten ........................................................................................................................................... 17
1.1. Kwalitatief onderzoek (opsporen en identificeren) ...................................................................................................... 17
Ontwateringsreactie: kleurreactie ........................................................................................................................................ 17
Joodtest ................................................................................................................................................................................. 17
Chromatografisch: scheidingstechniek ................................................................................................................................. 17
1.2. Kwantitatief onderzoek ................................................................................................................................................. 17
Klaring: .............................................................................................................................................................................. 17
Hydrolyse .......................................................................................................................................................................... 17
Chemische bepaling .............................................................................................................................................................. 18
Oxidatie met koperzouten ................................................................................................................................................ 18
Luff-Schoorl methode ....................................................................................................................................................... 18
Chromatografische bepaling ................................................................................................................................................. 18
Gaschromatografie............................................................................................................................................................ 18
Vloeistofchromatografie ................................................................................................................................................... 18
2. Analysemethode lipiden ........................................................................................................................................................ 18
2.1. Methoden voor lipidengehalte ..................................................................................................................................... 18
Soxhlet methode ................................................................................................................................................................... 18
Rose-Gottlieb methode ......................................................................................................................................................... 18
2.2. Methoden voor de karakterisering ............................................................................................................................... 19
2
, Verzepingsgetal ..................................................................................................................................................................... 19
Joodgetal ............................................................................................................................................................................... 19
Transgetal.............................................................................................................................................................................. 19
Gas-vloeistofchromatografie ................................................................................................................................................ 19
HPLC ...................................................................................................................................................................................... 19
2.3. Methoden voor de bepaling van ranswording .............................................................................................................. 19
3. Analysemethoden eiwitten en aminozuren ........................................................................................................................... 20
3.1. Bepaling van stikstof-totaal eiwitgehalte ...................................................................................................................... 20
Methode van Kjeldahl ........................................................................................................................................................... 20
3.2. Bepaling van de aminozuren ......................................................................................................................................... 21
Ionenuitwisselingschromatografie ........................................................................................................................................ 21
Vloeistofchromatografie ....................................................................................................................................................... 21
4. Analysemethoden water ....................................................................................................................................................... 21
Ovendroging.......................................................................................................................................................................... 21
Exsiccator droging ................................................................................................................................................................. 21
Karl Fischer methode ............................................................................................................................................................ 21
Fysicochemische methoden .................................................................................................................................................. 21
5. Analysemethoden as ............................................................................................................................................................. 21
Minerale bestanddelen ........................................................................................................................................................... 22
Natrium ......................................................................................................................................................................................... 22
Calcium.......................................................................................................................................................................................... 22
Kalium ........................................................................................................................................................................................... 22
Fosfor ............................................................................................................................................................................................ 22
Magnesium ................................................................................................................................................................................... 22
Spoorelemementen ................................................................................................................................................................ 23
Ijzer................................................................................................................................................................................................ 23
Jodium ........................................................................................................................................................................................... 23
Zink ................................................................................................................................................................................................ 23
Koper ............................................................................................................................................................................................. 23
Selenium ........................................................................................................................................................................................ 24
Fluor .............................................................................................................................................................................................. 24
Vitaminen ............................................................................................................................................................................... 24
Thiamine = vitamine B1................................................................................................................................................................. 24
Riboflavine = vitamine B2.............................................................................................................................................................. 25
Niacinen = vitamine B3 ................................................................................................................................................................. 25
Panthotheenzuur = vitamine B5 .................................................................................................................................................... 25
Vitamine B6 ................................................................................................................................................................................... 25
Biotine = vitamine H ...................................................................................................................................................................... 25
Foliumzuur = vitamine B11............................................................................................................................................................ 25
Vitamine B12 ................................................................................................................................................................................. 25
Vitamine C ..................................................................................................................................................................................... 26
Vitamine A..................................................................................................................................................................................... 26
Vitamine D .................................................................................................................................................................................... 27
vitamine E = tocoferolen ............................................................................................................................................................... 27
Vitamine K ..................................................................................................................................................................................... 27
3
