FOOD20003 Lecture Notes - Lecture 4: Glycosidic Bond, Galactose, One Unit

• School: University of Melbourne
• Department: Food Science
• Course: FOOD20003
• Professor: ken Ng

Document Summary

All figures from the carbohydrates lecture slides, k. ng, march 2017, melbourne university (unless stated) It is impossible to have only 1 type of glucose, as beta and alpha is always in equilibrium. Glucose, fructose, galactose and mannose all have the same number of atoms, just different config. Disaccharides are pairs of monosaccharides: condensation reactions link monosaccharides together, hydrolysis reactions split molecules. Sucrose fructose and glucose, refined from sugar cane and sugar beets, tastes sweet and is readily available. Lactose: galactose and glucose, found in milk and milk products. Maltose two glucose units, produced during the germination of seeds and fermentation. Condensation reactions form disaccharides, hydrolysis reactions make monosaccharides linked by ether linkage glyosidic link. Maltose - malt sugar: disaccharide fragment derived from starch. In the intestine formed by the digestio(cid:374) of star(cid:272)h (cid:271)y pa(cid:374)(cid:272)reati(cid:272) -amylase: one unit of d-glucose and one unit of d-glu(cid:272)ose joi(cid:374)ed (cid:271)y a(cid:374) -(1,4)-glycosidic bond, digested by intestinal maltase to yield 2 glucose.