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Chapter 16 Carbohydrates

Chapter 16 Carbohydrates. 16.7 Disaccharides 16.8 Polysaccharides. Disaccharides. A disaccharide consists of two monosaccharides. Disaccharide Monosaccharides Maltose + H 2 O Glucose + Glucose Lactose + H 2 O Glucose + Galactose Sucrose + H 2 O Glucose + Fructose. Maltose.

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Chapter 16 Carbohydrates

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  1. Chapter 16 Carbohydrates 16.7 Disaccharides 16.8 Polysaccharides

  2. Disaccharides A disaccharide consists of two monosaccharides. Disaccharide Monosaccharides • Maltose + H2O Glucose + Glucose • Lactose + H2O Glucose + Galactose • Sucrose + H2O Glucose + Fructose

  3. Maltose Maltose is: • A disaccharide in which two D-glucose molecules are joined by an -1,4-glycosidic bond. • Obtained from starch. • Used in cereals, candies, and brewing.

  4. Lactose Lactose is: • Also called milk sugar. • Composed of galactose and glucose linked by a -1,4-glycosidic bond.

  5. Sucrose Sucrose: • Is the disaccharide known as table sugar. • Is composed of glucose and fructose molecules joined by ,-1,2-glycosidic bond. • Has no isomers because mutarotation is blocked.

  6. Sweetness of Sweeteners • Sugars and artificial sweeteners differ in sweetness. • Each sweetener is compared to sucrose (table sugar), which is assigned a value of 100.

  7. Polysaccharides • Polysaccharides are polymers of D-glucose • Important polysaccharides are: Starch (Amylose and Amylopectin) Glycogen Cellulose D-Glucose

  8. Amylose, Amylopectin, and Glycogen • Amylose is a continuous chain of glucose molecules linked by -1,4 glycosidic bonds. • Amylopectin is a branched chain of glucose molecules linked by -1,4- and -1,6-glycosidic bonds. • Glycogen is similar to amylopectin, but more highly branched.

  9. Structures of Amylose and Amylopectin

  10. Cellulose • Cellulose is a polymer of glucose molecules linked by -1,4 glycosidic bonds. • Enzymes in saliva can hydrolyze -1,4 glycosidic bonds in starch, but not -1,4 glycosidic bonds in cellulose.

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