Common sugars

Also notable is the unique sweetness response profile of fmctose compared to other sweeteners (3,4). In comparison with dextrose and sucrose, the sweetness of fmctose is more quickly perceived on the tongue, reaches its iatensity peak earlier, and dissipates more rapidly. Thus, the sweetness of fmctose enhances many food flavor systems, eg, fmits, chocolate, and spices such as cinnamon, cloves, and salt. By virtue of its early perception and rapid diminution, fmctose does not have the flavor-maskiag property of other common sugars. 

The rharonogalacturonans are associated physically and covalendy with associated polysaccharides. Several less common sugars are also covalently Unked to the polysaccharide complex. 

In general, the dyes occur as glycosides, the most common sugar being glucose. Some flavones contain more than one sugar. Their role as dyes in the plant is not definitely known a common suggestion is that they protect the plant from harm fill uv radiation. 

Xylose is a common sugar found in many types of wood, including maple and cherry. Because it is much less prone to cause tooth decay than sucrose, xylose has been used in candy and chewing gum. Assign ft or S configurations to the chirality centers in xylose. 

D-Glucose is the most common sugar in Nature, and has always been found as the a- or >ff-pyranoside. The finding of -D-glucofuranosyl residues in the 0-antigen polysaccharide from" Erwinia amylovora T was therefore unexpected, and should be confirmed. 

Mannose Hexose Man GDP-Man Common sugar in N-linked glycoproteins. 

The CDA protecting group has been shown to withstand common sugar derivatization reactions,1 2 3 4 and is easily removed under acidic conditions.4 Further, it has proved possible to tune the reactivity of sugars via the introduction of the CDA protecting group, and this in turn has allowed concise syntheses of complex oligosaccharides.5... 

Figure 7 Common sugars used in glycosylation reactions. /3-Xyiose and /3-fucose (red) are used primariiy by piant and insects, while /3-glucose, /3-mannose, and /3-galactose are used in mammalian systems.

Ring size and anomenc form of common sugars... 

During his time at Reading, Richardson began his first successful incursions into the selective esterification of many common sugars, but it was at QEC that this work really took off, and the procedure was applied to many disaccharides, often with remarkable results. While space constraints prevent a complete discussion of all Richardson s work on the selective esterification of mono- and disaccharides, some highlights are recorded here. 

Sucrose (4.5, common sugar) is an acetal formed from glucose (4.3) and fructose (4.4) ignoring terms which indicate the absolute stereochemistry, a more complete name for sucrose is 2a-glucopyranose-2p-fructofuranose. 

In these sugars, the anomeric -OH group (of common sugars) is replaced by a sulphur-containing group, e.g. lincomycin. 

---