Food Chemistry I - Enzymes and Nutrients

Detailed flashcards covering the fundamentals of food chemistry, including enzymes, historical milestones, additives, water metabolism, and macronutrients.

Enzymes are globular proteins that act as __________ to accelerate chemical reactions without providing caloric value.

organic catalysts

The optimal temperature range for most enzymatic reactions to occur is __________.

$$25-37\,^\circ\text{C}$$

Enzymes are named by adding the suffix __________ to the type of substrate they act upon.

-asa

The presence of the enzyme __________ is used in quality control to verify the pasteurization of milk.

Alkaline phosphatase

To inactivate enzymes and reduce microbial load in vegetables, the process of __________ is used.

Blanching or Escaldado

Bromelain is a plant-derived enzyme obtained from __________.

Pineapple

The enzyme __________ is obtained from the stomach of ruminants.

Renina

In 1784, __________ was successfully isolated from lemon juice.

citric acid

Sir Humphry Davy wrote the first food chemistry book titled __________.

Elements of Agricultural Chemistry

Substances like colorants, sweeteners, and antioxidants added to food to prolong shelf life are known as __________.

food additives

__________ are substances used during processing to fulfill a specific technical function and may cause allergies in some people.

Coadyuvantes or Processing aids

Excessive consumption of added sugars is linked to health conditions such as fatty liver, obesity, and __________.

Diabetes type 2

The digestive system processes between __________ of liquid every day.

$$8-10\,\text{liters}$$

The large intestine is responsible for absorbing approximately __________ of water daily.

$$400\,\text{ml}$$

Carbohydrates are mainly absorbed in the small intestine in the form of __________, specifically glucose.

monosaccharides

Lipids are organic molecules that provide __________ per gram.

$$9\,\text{calories}$$

The absorption of vitamins __________, D, E, and K is aided by the presence of lipids.

A

The basic units that form protein macromolecules are called __________.

amino acids

Protein digestion begins in the stomach with the action of the enzyme __________.

pepsin

__________ is the branch of science that studies the composition, structure, and properties of biological and non-biological components of food.

Food chemistry