Oligosaccharides
Oligosaccharides are the carbohydrates that is
made up of few monosaccharides’ monomer units typically two to ten units. Among
the oligosaccharide’s disaccharides are the most common type.
Examples:
Raffinose
Disaccharides
⮚Two monosaccharide monomers are linked together
by means of glycosidic bond to form a single Disaccharide. Disaccharides comes
under the Oligosaccharide type.
⮚Disaccharides contains both reducing and
non-reducing sugars, they are sweet in taste, Crystalline in structure and are
soluble in water.
⮚The reducing sugar of Disaccharides with free
aldose or ketose group is present. Example: Maltose and lactose. The
Non-reducing sugar of Disaccharides with no free aldose or ketose group.
Example: Sucrose, Maltose and Lactose.
Maltose:
⮚Maltose is Disaccharide component that is made
up of two α-D Glucose molecules linked by glycosidic bond, the link is between the 1st
carbon of one glucose to 4th carbon of another glucose molecule.
⮚Maltose can be hydrolyzed by dilute acid or
enzyme maltose to liberate two molecules of α-D-Glucose.
⮚Maltose play a vital role in the production of
beer, and liquor. Isomaltose is the component made up Glucose units that are
held together by α (1-6) Glycosidic linkage.
Sucrose:
⮚Sucrose is commonly called as Cane sugar or table sugar. It is
abundantly present in the sugarcane and sugar beets. It is most important
Disaccharide.
⮚Sucrose have the general molecular formula of C12H22O11.
⮚Sucrose undergo acid hydrolysis and give two compounds of α-D Glucose
and β-D fructose.
⮚Sucrose is the non-reducing sugar. Intestinal enzymes sucrose hydrolysis
sucrose to liberate Glucose and Fructose.
Lactose:
⮚Lactose is commonly called as “Milk sugar”. Lactose primary ingredient
present in the milk of all mammals and found in dairy products like Yogurt and
cheese.
⮚Lactose is made up of one β-D glucose molecule linked to one β-D
galactose molecule by means of glycosidic bond.
⮚Lactose is the most important carbohydrates in the nutrition of young
mammals. Lactose intolerance occurs in the humans, like others they cannot able
to digest the lactose in the childhood.
Glycosidic Bond:
Glycosidic bond or glycosidic linkage is a type of covalent bond that
joins one carbohydrate molecule to another group which may or may not be
carbohydrate molecule.
Polysaccharides:
These are the complex Carbohydrates that is made up large number of
monosaccharide monomers bound together to form it. They are not sweet in taste.
Examples: Starch, Cellulose, Chitin, Heparin.
The polysaccharide topic will be discussed in the next blog……. Stay connected.
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