Saccharides (GATE - XL)
| Description: GATE, Saccharides, GATE - XL | |
| Number of Questions: 15 | |
| Created by: Tanuja Atwal | |
| Tags: GATE Saccharides GATE - XL Food Chemistry Starch Structure and Functional Properties of Mono- oligo-polysaccharides Including Starch |
Which of the following is a polysaccharide that is derived by chemical expurgation from natural starch and is used for making toilet paper and paper towels?
Assertion (A): Dissolved amylopectin starch has less propensity of gelling during storage and cooling. Reason (R): Dextrose units are connected in a linear way with α(1 → 4) glycosidic linkages and branching takes place with α(1→6) bonds.
Which of the following saccharides is a nonionic starch derivative and is frequently used to prevent shock, following severe blood loss caused by trauma or surgery?
Which of the following statements is/are incorrect regarding amylopectin?
- It has a highly ramified structure that is formed of 2000 to 20000 glucose units.
- When energy is needed for cell work, the plant hydrolyses the amylopectin, releasing the glucose subunits.
- Branching takes place with α(1 → 4) linkages occurring after every 24 to 30 glucose units.
Which of the following saccharides has 75–90% of the sweetness of table sugar and nearly identical properties, except for browning?
Match the column - I (polysaccharides) with column – II (their linkages).
| Column – I | Column – II |
| A. Chitosan | 1. Linear polymer of β(1 → 3) and β(1 → 6) linked glucose units in the ratio 11 : 1 |
| B. Curdlan | 2. Consists of β-(1, 3)-linked glucose residues |
| C. Chrysolaminarin | 3. Composed of randomly distributed β-(1 - 4)-linked D-glucosamine and N-acetyl-D-glucosamine |
Match column - I (polysaccharides) with column - II (their descriptions).
| Column - I | Column - II |
| A. Amylose | 1. Group of low-molecular-weight carbohydrates which have D-glucose units linked by α-(1 → 4) or α-(1 → 6) glycosidic linkage |
| B. Dextrins | 2. Sugar molecules bound together in a ring made up of α-D-glucopyranoside units linked by 1 → 4 linkage |
| C. Cyclodextrin | 3. Helical polymer made of α-D-glucose units linked through α(1 → 4) glycosidic bonds |
The process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat is called
Assertion (A): By using fungal α-amylase, glucose syrups containing extra-high-maltose syrup are produced. Reason (R): It is less sweet than high fructose corn syrup and contains little amount of fructose.
Match the columns.
| Column – I | Column – II |
| A. Hydroxypropyl distarch phosphate | 1. Mixture of several sugar alcohols |
| B. Maltodextrin | 2. Subgroup of hydroxyethyl starch |
| C. Pentastarch | 3. Food additive |
| D. Hydrogenated starch hydrolysate | 4. Modified resistant starch |
Which of the following statements is/are correct about high-fructose corn syrup?
P. It is a corn starch that has been developed by fructose isomerase to convert some of its galactose into fructose. Q. It is used mostly in soft drinks because its relative sweetness is 2000. R. It contains reactive dicarbonyl compounds that are created during the processing steps.
Assertion (A): Waxy maize starch is the prime starting material for the production of maltodextrins. Reason (R): It improves water solubility, greater solution stability and clarity after drying.
Which of the following statements is/are false?
A. Waxy corn contains 100% amylopectin. B. Modified waxycorn starches are used for the improvement of uniformity, stability and texture in various food products. C. Waxy cornstarch is relatively hard to gelatinise and produces an unclear viscous paste with a blent surface.
Which of the following is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder?
Which of the following saccharides is used as a sweetener and preserves food by inhibiting fermentation and bacterial growth?