Chapter 9 Complex Carbohydrates

gelatinization

• the process of thickening a liquid with starch

• the process of dissolving sugar in water

• the process of boiling water to create steam

• the process of emulsifying oil and vinegar

cellulose

• A complex carbohydrate that is easily digestible by humans

• A type of protein found in animal tissues

• The complex carbohydrates that are known as fiber in the diet; they form the rigid structure of plants and cannot be digested by humans

• A simple sugar that provides quick energy

opacity

• ability of an object to block light

• the measure of how much light passes through an object

• the color of an object

• the temperature of an object

amylose

• starch with a linear structure

• a type of protein

• a simple sugar

• a fatty acid

polysaccharides

• simple sugars

• complex carbohydrates that consist of many sugar units; starch, cellulose, gum, and pectin are examples

• monosaccharides

• lipids

amylopectin

• starch with a branched structure

• a type of protein

• a simple sugar

• a lipid molecule

pectins

• Complex carbohydrates found in animal cells

• Simple sugars found in fruits

• Complex carbohydrates found in plant cells and made of chemical derivatives of sugar called sugar acids

• Proteins that aid in digestion

gums

• the complex carbohydrates that are soluble in water and extracted from plants

• a type of protein found in animal tissues

• a form of sugar that is not soluble in water

• a mineral found in soil that aids plant growth

starch

• the most abundant complex carbohydrate in the diet and nature's reserve carbohydrate supply; they can be in branched or straight chains in structure

• a simple sugar that is quickly absorbed by the body

• a type of protein found in animal products

• a fat that is solid at room temperature

syneresis

• the term used for water leaking from a gel over time

• a process of gel formation

• the phenomenon of solidifying a liquid

• the method of increasing gel strength