Disaccharides Invert sugar and other
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This document discusses various disaccharides including maltose, sucrose, lactose, lactulose, and trehalose. It provides information on their composition, sources, properties, and uses. Disaccharides are composed of two monosaccharide units joined by an alpha-glycosidic bond. Each disaccharide is then described in more detail regarding its specific monosaccharide components, where it can be found, and any relevant enzymatic breakdown or physiological effects.
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This document summarizes various monosaccharides and disaccharides. It describes the main sources and properties of glucose, fructose, galactose, mannose, and discusses disaccharides including maltose, sucrose, lactose, lactulose and trehalose. Key points covered include glucose being the main metabolic fuel, hereditary fructose intolerance, galactosemia being caused by a GALT enzyme deficiency, and lactose intolerance resulting from lactase deficiency.
CH 03 Disaccharides by Santhosh Kumur N
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DisaccharideSucrose Biochemistry ppt.pptx
The document summarizes key information about disaccharides, focusing on sucrose. It defines disaccharides as consisting of two monosaccharide units joined by a glycosidic bond. The most common disaccharides are maltose, lactose, and sucrose. Sucrose, or table sugar, is specifically composed of glucose and fructose bonded together. Sucrose is non-reducing and used widely as a sweetener in foods due to being sweeter than other sugars like glucose and maltose. Hydrolysis of sucrose into its component sugars glucose and fructose is called inversion.
Carbohydrates-3 (Oligosaccharides)
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Disaccharides
Disaccharides are carbohydrates formed from two monosaccharides bonded together. The three most common disaccharides are maltose, lactose, and sucrose. Maltose contains two glucose molecules bonded with an alpha-1,4 linkage. Lactose contains glucose and galactose with a beta-1,4 linkage. Sucrose contains glucose and fructose with an alpha-1,2 linkage. These disaccharides differ in their monosaccharide components and bond linkages.
disaccharide biochemistry Sucrose for biochemistry.pptx
Disaccharides are sugars formed from two monosaccharides bonded together with elimination of a water molecule. The most common disaccharides are maltose, lactose, and sucrose. Sucrose is composed of glucose and fructose bonded together at their anomeric carbons. It is obtained from sugar cane, sugar beets, and maple trees. Sucrose is important as a dietary carbohydrate and is widely used as a sweetener in food due to its sweet taste. When hydrolyzed by enzymes or acids, sucrose breaks down into its component sugars glucose and fructose, changing its optical rotation properties in a process known as inversion.
Disaccharides and Polysaccharides
Maltose, lactose, and sucrose are three important disaccharides. Maltose is formed from two glucose molecules and is produced during starch breakdown. Lactose contains glucose and galactose and is the main sugar in milk. Sucrose is a combination of glucose and fructose and is commonly known as table sugar. These disaccharides are broken down into their monosaccharide components during digestion.
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This document discusses disaccharides, which are formed through a condensation reaction between two monosaccharides that results in the removal of a water molecule. It classifies the main disaccharides - sucrose, lactose, and maltose. Sucrose is formed from glucose and fructose and is non-reducing. Lactose is formed from glucose and galactose and is reducing. Maltose is formed from two glucose molecules and is also reducing. The document provides the structures and functions of these three disaccharides.
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Keller Killiane test ,DISACCHARIDES, Maltose (malt sugar)
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Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen. They are classified based on their structure and behavior during hydrolysis. Monosaccharides like glucose and fructose cannot be broken down further. Disaccharides break into two monosaccharides, such as sucrose into glucose and fructose. Polysaccharides yield many monosaccharide units and include starch, cellulose, and glycogen. Carbohydrates serve important functions as energy stores and structural components in plants and animals. They are also raw materials for many industries like textiles, paper, and breweries.
Unit ii carbohydrates
In general, carbohydrates are neutral chemical compounds containing the elements carbon, hydrogen and oxygen and have the empirical formula (CH2O)n, where n is 3 or more.
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This document provides information about various sugars and carbohydrates. It discusses fructose, a simple sugar found in plants that is absorbed directly into the blood. Sucrose, or table sugar, is introduced as a disaccharide made of glucose and fructose. Starch is described as a glucan made of glucose molecules linked together in plants. The document also examines the structures of fructose, sucrose, starch, and cellulose, including their cyclic formations and glycosidic linkages.
Food Technology Carbohydrates
Carbohydrates can be categorized as monosaccharides, disaccharides, and polysaccharides. Glucose, fructose, and galactose are common monosaccharides that make up disaccharides like sucrose, lactose, and maltose. Starch is a storage polysaccharide made of amylose and amylopectin chains of glucose. Starch gelatinizes when heated in water. Cellulose provides fiber and is found in plant cell walls. Modified starches are used as thickeners and fat replacers in processed foods.
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Disaccharides and their role in health and their structure
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Disaccharides Invert sugar and other
- 2. DISACCHARIDES • Sugars composed of two mono saccharide units joined by α -Glycosidic bond. • MALTOSE14 • SUCROSE 12 • LACTOSE 14 • LACTULOSE14 • TREHALOSE11
- 3. MALTOSE
- 4. • COMPOSITION • O α- D- Glucopyranosyl (1-4) α-D- Glucopyranosyl • MALT sugar • SOURCES • Malt, germinating cereals, enzymatic hydrolysis of starch by salivary & pancreatic Amylases. • Maltase enzyme hdrolyzes Maltose into Glucose. • strong reducing agent. • Shows muta rotation. • Forms sun flower shaped Osazone crystals.
- 6. ISOMALTOSE • Enzymatic hydrolysis of branch points of the AMYLOPECTIN unit of Starch. • Shows α-(1-6) linkage.
- 7. LACTOSE • SOURCES • Milk ,pharmaceutical preparations. • COMPOSITION • O-β -D- Galactopyranosyl (1-4)-β- D- Glucopyranosyl • Synthesized in mammary glands ,can appear in the urine of lactating mothers.---LACTOSURIA. • COW S’ milk contains 45% Lactose. • Human milk contains 74% Lactose. • Reducing sugar ,shows muta rotation.
- 9. LACTOSE INTOLERANCE • Lactase deficiency • Diarrhea ,flatulence , dehydration . • Treatment • Stop breast feeding/ milk intake. • Yoghurt ,cheese & green vegetables for Ca++ intake. • Lactase pills.
- 12. LACTULOSE • O-α –D Galactopyranosyl (1-4 )-β-D Fructopyranosyl • SOURCES • Heated Milk , synthetically produced . • Can not be hydrolyzed by intestinal enzymes . • Fermentation by intestinal bacteria . • USES • Mild Diuretic /osmotic laxative .
- 13. SUCROSE (TABLE SUGAR ) • O α -D –Glucopyranosyl (1-2) β- D- fructofuranose sources • Cane ,beetroot,sorgham,fruits & vegetables. • Non reducing sugar , • Does not form Osazone crystals. • Does not exhibit muta rotation . • Dextro rotatory sugar ( + 66.5 ) • On hydrolysis it becomes strongly Levorotatory (- 28.2)
- 15. • INVERT SUGAR • Hydrolytic products of Sucrose are called invert sugars. • Sucrose hydrolysis by Sucrase/ dilute acids liberates one molecule each of α D- Glucopyranose & β –D Fructofuranose. • β D- Fructofuranose form is unstable & immediately gets converted to β –D Fructopyranose form, which is strongly Levorotatory ( -92 ) • Overall effect is INVERSION of dextro rotatory Sucrose (+66.5) to Levorotatory.( - 22.8) • Invert sugars are 33% more sweet than Sucrose i.e. Honey
- 16. TREHALOSE • O α-D Glucopyranosyl (1-1) α-D Glucopyranosyl • SOURCES • Fungi, yeast
- 17. OLIGO SACCHARIDES • 3-10 carbohydrate units. • Components of integral membrane proteins, present on their extra cellular domain. • Mostly contain Mannose /Sialic acid residues. • Help in degradation of these integral proteins. • EXAMPLES • Glycoproteins • Antibodies • Coagulation factors