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所在平台: Udemy |
课程主页: https://www.udemy.com/course/the-world-of-sugar/
课程评论：没有评论
**课程名称：** 糖的世界 **课程概述：** 本课程深入探讨蔗糖，重点关注其命名法、基本结构、种类、合成及工业应用。学员将首先了解单糖、双糖和寡糖的定义、命名法及结构。关键主题包括糖苷键、分支模式及其影响。 学员将对常见双糖（如麦芽糖、蔗糖、乳糖）的生物合成、精炼过程和结构特性有基础认识，并了解非还原糖的概念。课程深入探讨蔗糖作为非还原糖的反应，如美拉德反应、焦糖化和转化糖的生产，以及这些反应在糖业中的应用。 此外，学员还将了解通过“葡萄糖逆转”将葡萄糖转化为食用糖（蔗糖）的一般加工步骤。这种化学反应涉及在特定条件下（如高温和酸性）将蔗糖水解产生的单个葡萄糖分子重新组合，形成更大的糖分子（主要是双糖）。 **课程学习要点：** * **糖的分类与结构：** 掌握单糖、双糖、寡糖的定义、命名法和结构特点。 * **糖苷键与分支：** 理解糖苷键的类型、分支模式及其对糖性质的影响。 * **常见双糖：** 学习麦芽糖、蔗糖、乳糖的生物合成、精炼和结构特征，理解非还原糖的概念。 * **蔗糖的化学反应：** 探索美拉德反应、焦糖化、转化糖生产等反应及其在工业中的应用。 * **葡萄糖逆转：** 了解葡萄糖逆转过程，即葡萄糖分子在特定条件下重组为更大糖分子的化学原理。 * **不同类型的糖：** 学习液态糖、红糖、软糖糖、糖粉等各种糖的特性。 * **糖的工业应用：** 了解蔗糖衍生物的工业合成，例如用作冷冻保护剂、生产蔗糖酯（作为脂肪替代品）以及知名甜味剂三氯蔗糖（Splenda）的开发。 通过本课程，学员将全面掌握蔗糖的科学知识及其在各个行业的广泛应用。
This course provides an in-depth exploration of sucrose, emphasizing its nomenclature, fundamental structures, types, synthesis, and industry applications. Participants will begin by understanding the definitions of monosaccharides, disaccharides, and oligosaccharides, along with their nomenclature and structures. Key topics include glycosidic linkages, branching patterns, and their implications.Learners will gain a foundational understanding of the biosynthesis, refining processes, and structural characteristics of common disaccharides (e.g., maltose, sucrose, lactose), along with an explanation of non-reducing sugars. The course delves into reactions involving sucrose as a non-reducing sugar, such as the Maillard reaction, caramelization, and the production of inverted sugar, highlighting their applications in the sugar industry.Additionally, participants will explore the general processing steps involved in transforming glucose into table sugar (sucrose) through "glucose reversion." This chemical reaction involves the recombination of individual glucose molecules, often produced during sucrose hydrolysis, to form larger sugar molecules (primarily disaccharides) under specific conditions, such as high temperature and acidity.By the end of the course, participants will have a comprehensive understanding of other types of sugars, including liquid sugar, brown sugar, fondant sugar, and powdered sugar. A unique feature of this course is its focus on real-world applications, such as the industrial synthesis of sucrose derivatives. Topics include its role as a cryoprotectant agent, the production of sucrose esters (used as fat replacers), and the development of sucralose (commonly known as Splenda).
