Carbohydrates and Lipids: Structure, Properties, and Functions
Carbohydrates: Bonds and Structures
O-glycosidic bond:
- Maltose: Known as malt sugar, it is a product of starch or glycogen hydrolysis. It consists of two molecules of α-D-glucose linked by an easily hydrolyzable monocarbonyl bond and possesses reducing properties.
- Lactose: The sugar found in mammalian milk, formed by the union of β-D-galactose and α-D-glucose. It has a free reducing end.
- Sucrose: Common table sugar extracted from sugar cane and beet. It involves a linkage between glucose and fructose and is non-reductive.
- Cellobiose: Does not exist in a free state in nature; it results from the hydrolysis of cellulose. It has reducing properties and is hydrolyzed with difficulty.
Cellulose
Cellulose is a linear polymer of β-D-glucose molecules....