Disaccharides gentiobiose

Fourteen DFAs and some oligomers were identified in caramel obtained by thermal treatment of inufin. - Monosaccharides (glucose, fructose), dehydration products (1,6-anhydro-p-D-glucopyranose, 1,6-anhydro-p-D-glucofuranose), disaccharides (gentiobiose and isomaltose), and oligosaccharides were also found in glucose and sucrose caramel. ... 

With three linkage bonds as in the molecular mechanics study of the 1-6 disaccharide gentiobiose (12), the lowest 24 minima within 7 kcal mole which were reported did not include that observed in the crystal structure (20). Had the crystal structure conformation been one of the sets of starting parameters, it would have been included, but it is reasonable to assume that the conformational population in solution was also not fully represented. 

Saffron is a mixture of substances. Those that make it desirable as a spice and dye are among the ones the plant uses to attract insects. Two of them, crocetin and crocin, are mainly responsible for its color, another safranafi its odor, and another (picrocrocin) its taste. The same 20-carbon conjugated polyene unit is the chromophore that gives crocetin and crocin their yellow color. The difference between the two is that crocin is a glycoside in which both carboxylic acid functions of crocetin are attached to a disaccharide gentiobiose) by ester linkages. 

Two naturally occurring neutral disaccharides, gentiobiose (P-Glc-(1,6)-Glc) and nigerose (a-Glc-(l,3)-Glc) (Fig. 6), have been identified... 

The liposoluble nature of these compounds determines, a priori, the type of food in which they can be incorporated to dissolve efficientiy. 3-Carotene is added to fatty foods, such as butter, cheeses, and oils, although other pigments such as bixin and apocarotenals are also employed. Paprika and oleoresins industrially obtained from red pepper are used directly or as ingredient in the manufacture of sauces and meat products. Saffron, which contains crocin as a major pigment (a diester of crocetin with the disaccharide gentiobiose), is used as a hydrosoluble condiment for soups and to color foods and drinks. Other hydrosoluble preparations of 3-carotene and other pigments such as canthaxanthin and apocarotenoids are used to color drinks. Norbixin, a product derived from the saponification of bixin, is hydrosoluble, and used to color ice cream, cereals, and cheese. 

On either side of the crocetin molecule is a disaccharide molecule called beta-gentiobiose, and the result is the molecule that gives saffron its yellow color. 

Disaccharides cellobiose and cellobiulose, (gentiobiose, isomaltose, kojibiose, laminarabiose, leucrose, melibiose, nigerose, palatinose, sophorose, trehalose, turanose, and xylobiose), lactose and lactulose, maltose and maltulose ... 

Disaccharides. The most flexible disaccharide calculated before is gentiobiose (3., 9). The conformation as found in the crystal (15) was minimized in the new function PEFACl without electrostatic terms the difference in geometry is noticeable essentially in one torsion. If charges are included, PEFAC2, almost the same picture obtains. 

The diaacebaride was named isomaltose by Fischer.4 Later studies showed4 that the disaccharide was more likely to have been gentiobiose, not isomaltose. 

Curiously, among those C/O-disaccharide pairs that have been studied by X-ray, the gentiobiose, isomaltose, and sucrose pairs each show completely different conformational behavior in the solid state. C-Lactose bound to peanut agglutinin11 has been studied, and this case will be treated later. 

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