Carbohydrates Monosaccharides, Oligosaccharides

Know the meaning of carbohydrate, monosaccharide, oligosaccharide, polysaccharide, disaccharide, trisaccharide. 

The generic term carbohydrate includes monosaccharides, oligosaccharides and polysaccharides as well as substances derived from monosaccharides by reduction... 

Carbohydrate a general term for a class of molecules of composition C H2nO , including the simple sugars (monosaccharides), oligosaccharides, and polysaccharides. 

Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides based on their number of monomer units. 

Carbohydrates constitute a major class of naturally occurring organic compounds, including sugars, starches, and celluloses. They are essential to the maintenance of plant and animal life. Carbohydrates are classified into three major groups monosaccharides, oligosaccharides,1 and polysaccharides. Monosacchandes are the simplest carbohydrate units. Oligosaccharides contain two or more of these simple mono sacchande units, and polysaccharides contain hundreds or thousands of them. 

For many years this laboratory has been studying the interactions of concanavalin A (con A), a carbohydrate binding protein of considerable interest (X—4 ), with simple and complex carbohydrates (578)- It was established that compared to monosaccharides, oligosaccharides composed of a- (l- -2)-linked D-roannose units exhibited an enhanced affinity for con A (9). This increased affinity for con A was explained both in terms of an extended binding site (5,10) and a statistical mode (11). 

Sugars are the simplest form of carbohydrates, and sugars such as monosaccharides, oligosaccharides, acyclic polyhydroxy alcohols, and cyclic sugar alcohols are well-known sweeteners. Shallenberger56 has written a good review on the structure-sweetness relationship of sugars. 

Carbohydrates are ubiquitous. Every organism contains some carbohydrate. Carbohydrates can range from a simple monosaccharide to a large complex polysaccharide. Polysaccharides in combination with proteins, lipids, and nucleic acids play an important role in many plant and animal metabolic systems. Carbohydrates have many roles in food systems, where they function to provide flavor, structure, and texture to food and nutritional benefits to the consumer. This chapter attempts to address the role of common plant monosaccharides, oligosaccharides, and polysaccharides as ingredients in food systems by discussing their occurrence in plants, commercial processing, functionality, food uses, and healthful properties. 

Saccharides see carbohydrates, monosaccharides, disaccharides, oligosaccharides, and polysaccharides. 

For fabrication of carbohydrate microarrays with monosaccharides, oligosaccharides, and polysaccharides, carbohydrates can be substrate specifically designed. This substrate specificity allows the fabrication of carbohydrate microarrays with a wide range of structurally diverse carbohydrate probes (including linkage and positional isomer specificity) without any chemical modification requirement [169,170]. 

Monosaccharide Monosaccharides are simple sugars with the general formula C H2 0 . They are the basic building blocks of carbohydrates. In oligosaccharides, monosaccharides exist in the ring-closed form. 

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