CHM 33300 Lecture Notes - Lecture 2: Maillard Reaction, Epimer, Ester
30 Aug 2016
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Document Summary
The carbonyl & hydroxyl group that can undergo chemical reactions. Reactions include: oxidation/reduction, isomerization, epimerization, esterification, glycoside formations as well as glycosylation reactions. Transformation: glucose -> fructose is an aldose-ketose interconversion glucose -> mannose is an epimerization. Sugars can be oxidized by weak oxidizing agents such as benedicts reagent. Need an open chain so all the aldoses and ketoses are reducing sugars because the rings are open. Glycosylation: reaction of reducing sugars with nucleophilic nitrogen atoms in amino acids or proteins (maillard reaction) Disaccharides: two monosaccharides that are linked by a glyosidic bond. Linkages: named by alpha or beta conformation and by which carbons are connected alpha (1,4) or beta (1,4) Lactose; milk sugar found in milk one molecule of glucose beta (1,4) linkage. Alpha (1,4) linage between two molecules of glucose. Maltose: malt sugar is an intermediate product of starch hydrolysis. Cellibiose: a degradation of product of cellulose in ruminants.
