BCH210H1 Study Guide - Epimer, Starch, Glycoconjugate
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BCH210H1 Full Course Notes
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3 major classes: monosaccharides: simple sugars consist of a single polyhydroxy aldehyde or ketone unit. Most abundant monosaccharide in nature is the 6-c sugar d-glucose. Consist of short chains of monosaccharide units (or residues) joined by characteristic linkages called glycosidic bonds. Most abundant form is the disaccharides, with two monosaccharide units. Example: sucrose, or cane sugar, which consists of the 6-c sugars d-glucose and d-fructose. In cells, most oligosaccharides have 3 or more units that do not occur as free entities but are joined to nonsugar molecules (lipid or proteins) in glycoconjugates (glycoprotein/ glycolipid) All common monosaccharides and disaccharides have names ending with the suffix -ose : polysaccharides: Contain more than about 20 monosaccharide units. May have hundreds or thousands of monosaccharide units. Starch and cellulose both consist of recurring units of d-glucose, but they differ in the type of glycosidic linkage. Have strikingly different properties and biological roles. Freely soluble in water but insoluble in nonpolar solvents.
