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Chapter 14

Chapter 14. 14.5 – Disaccharides. Disaccharides. Composed of two monosaccharides linked together Most common Maltose Lactose Sucrose. Maltose. a disaccharide also known as malt sugar Composed of two D-glucose molecules Obtained from the hydrolysis of starch

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Chapter 14

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  1. Chapter 14 14.5 – Disaccharides

  2. Disaccharides • Composed of two monosaccharides linked together • Most common • Maltose • Lactose • Sucrose

  3. Maltose • a disaccharide also known as malt sugar • Composed of two D-glucose molecules • Obtained from the hydrolysis of starch • Used in cereals, candies, and brewing of beverages

  4. Maltose • Linked by an α-1,4-glycosidic bond formed from the α −OH on C1 of the first glucose and −OH on C4 of the second glucose • The second C1 −OH is found in both the α- and β- configurations • Therefore, it is a reducing sugar

  5. Lactose • Is a disaccharide of β-D-galactose and α- or β-D-glucose • Contains a β-1,4-glycosidic bond • Makes up 6-8% of human milk and 4-5% of cow milk • Is found in milk and milk products

  6. Sucrose (table sugar) • is obtained from sugar cane and sugar beets • consists of α-D-glucose and β-D-fructose • has an α,β-1,2-glycosidic bond

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