BMB 401 Lecture Notes - Lecture 3: Chondroitin Sulfate, Glycan, Keratan Sulfate
16 Dec 2016
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Document Summary
Lactose is formed via the b1 b4 glycosidic linkage of galactose and glucose. Sucrose is formed via the a1 b2 glycosidic linkage of glucose and fructose. Maltose is formed via the a1 a4 glycosidic linkage between 2 glucose. Maltose is used in production of beer so easy to remember. Maltose is malt sugar from grains that have undergone malting. Lactulose is formed via b1 b4 glycosidic linkage between galactose and fructose. Produced via lactose isomerization and heating milk can trigger this. It is a non-absorbable sugar used in constipation treatment and it causes water retention leading to no constipation. Trehalose is formed via a1 a1 glycosidic linkage between 2 glucose. In shrimp and insects that can withstand long periods of dehydration. It harbors high water retention = used in food and cosmetics. Systematic name of a disaccharide must contain the glycosidic linkage between the two monosaccharides to show at what c they are joined.
