{"id":1759,"date":"2024-03-02T17:15:54","date_gmt":"2024-03-02T17:15:54","guid":{"rendered":"https:\/\/cake.appscodestudio.com\/?p=1759"},"modified":"2024-03-02T18:01:32","modified_gmt":"2024-03-02T18:01:32","slug":"disaccharides-and-oligosaccharides","status":"publish","type":"post","link":"https:\/\/cake.appscodestudio.com\/index.php\/2024\/03\/02\/disaccharides-and-oligosaccharides\/","title":{"rendered":"Disaccharides and oligosaccharides"},"content":{"rendered":"\n

Disaccharides are a specialized type of glycoside in which the anomeric hydroxyl group of one sugar has combined with the hydroxyl group of a second sugar with the elimination of the elements of water. Although an enormous number of disaccharide structures are possible, only a limited number are of commercial or biological significance.<\/p>\n\n\n\n

Sucrose and trehalose<\/h1>\n\n\n\n

Sucrose, or common table sugar, is a major commodity worldwide. By the second decade of the 21st century, its world production had amounted to more than 170 million tons annually. The unusual type of linkage between the two anomeric hydroxyl groups of glucose and fructose means that neither a free aldehyde group (on the glucose moiety) nor a free keto group (on the fructose moiety) is available to react unless the linkage between the monosaccharides is destroyed; for this reason, sucrose is known as a nonreducing sugar. Sucrose solutions do not exhibit mutarotation, which involves formation of an asymmetrical centre at the aldehyde or keto group. If the linkage between the monosaccharides composing sucrose is broken, the optical rotation value of sucrose changes from positive to negative; the new value reflects the composite rotation values for D-glucose, which is dextrorotatory (+52\u00b0), and D-fructose, which is levorotatory (\u221292\u00b0). The change in the sign of optical rotation from positive to negative is the reason sucrose is sometimes called invert sugar.<\/p>\n\n\n\n

\"Carbohydrates.<\/figure>\n\n\n\n

The commercial preparation of sucrose takes advantage of the alkaline stability of the sugar, and a variety of impurities are removed from crude sugarcane extracts by treatment with alkali. After this step, syrup preparations are crystallized to form table sugar. Successive \u201ccrops\u201d of sucrose crystals are \u201charvested,\u201d and the later ones are known as brown sugar. The residual syrupy material is called either cane final molasses or blackstrap molasses; both are used in the preparation of antibiotics, as sweetening agents, and in the production of alcohol by yeast fermentation. Sucrose is formed following photosynthesis in plants by a reaction in which sucrose phosphate first is formed.<\/p>\n\n\n\n

The disaccharide trehalose is similar in many respects to sucrose but is much less widely distributed. It is composed of two molecules of \u03b1-D-glucose and is also a nonreducing sugar. Trehalose is present in young mushrooms and in the resurrection plant (Selaginella<\/em>); it is of considerable biological interest because it is also found in the circulating fluid (hemolymph) of many insects. Since trehalose can be converted to a glucose phosphate compound by an enzyme-catalyzed reaction that does not require energy, its function in hemolymph may be to provide an immediate energy source, a role similar to that of the carbohydrate storage forms (i.e., glycogen) found in higher animals.<\/p>\n","protected":false},"excerpt":{"rendered":"

Disaccharides are a specialized type of glycoside in which the anomeric hydroxyl group of one sugar has combined with the hydroxyl group of a second sugar with the elimination of the elements of water. Although an enormous number of disaccharide structures are possible, only a limited number are of commercial or biological significance. Sucrose and trehalose Sucrose, or common table sugar, is a major commodity […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1759","post","type-post","status-publish","format-standard","hentry","category-carbohydrates"],"Cooking_time":"","jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1759","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=1759"}],"version-history":[{"count":2,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1759\/revisions"}],"predecessor-version":[{"id":1784,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1759\/revisions\/1784"}],"wp:attachment":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=1759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=1759"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=1759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}