作　　者： ;

机构地区： 韶关学院英东食品科学与工程学院

出　　处： 《韶关学院学报》 2013年第8期95-99,共5页

摘　　要： 瓜尔胶是一种分子结构较为复杂的多糖大分子物质,学生学起来较为吃力,为了在食品化学教学中给学生更好的讲授瓜尔胶的分子结构,要从半乳糖和甘露糖这两种单糖的分子结构入手,让学生逐一理解D-构型、α-异构体与β-异构体及其形成的原因、单糖分子中碳原子的编号方法及意义、单糖分子的构象式、糖苷键的概念等.在此基础上,再讲解半乳糖与甘露糖分子是在什么位置,按照什么方式相互连接起来,从而形成瓜尔胶大分子,学生才能更好的理解瓜尔胶多糖的分子结构. Guar gum is a polysaccharide macromolecule with comparatively complicated molecular structure. In order to explain guar gum molecular structure clearly to the students in the course of the food chemistry teaching, first of all the paper explains molecular structure of two monoses, namely, galactose and mannose, and students are told to understand their D-configuration, the α-isomer and β-isomer as well as the cause of the formation, the numbering regulations of the carbon atoms in the monosaccharide molecules and its significance, conformational formula of the monosaccharide, the concept of the glycosidic linkage one by one, and then, on this basis, the paper explained that with what way and in what position galactose link mutually with mannose, finally, and how the guar gum maeromoleeule was formed.

关 键 词： 食品化学 分子结构 瓜尔胶 教学

领　　域： [文化科学] [文化科学] [文化科学]