Disaccharide Maltose Sucrose

Food contains one polysaccharide (starch) and three disaccharides (maltose, sucrose, and lactose). Salivary and pancreatic amylase digests starch to yield maltose and sucrose, and lactose to yield maltose and sucrose. Sucrose, maltose, and lactose are split by invertase, maltase, and lactase, respectively. The products of the disaccharidase reactions are fructose, glucose, and galactose. Whenever amylase or one of the disacchari-dases is absent from the intestinal content, the undigested sugars pass in the lower part of the intestinal tract and are fermented by the bacterial flora. As a result, lactic acid and volatile acids are formed and stimulate peristalsis and fluid secretion by the intestinal mucosa. Liquid foaming acid and foul-smelling feces are emitted. Amylase may be absent in pancreatic disease. Inborn errors characterized by the absence of intestinal lactase, maltase, and invertase have been described. 

One can found information about simple disaccharides (maltose, sucrose, )... 

Carbohydrates may be divided into monosaccharides, disaccharides and polysaccharides. The monosaccharides under certain conditions react as polyhydroxy-aldehydes or polyhydroxy-ketones two important representatives are glucose CjHjjO (an aldose) and fructose (laevulose) CgHuO, (a ketose). Upon hydrolysis di- and polysaccharides 3deld ultimately monosaccharides. Common disaccharides are sucrose, lactose and maltose (all of molecular formula C,2H2. 0,), whilst starch, dextrin and cellulose, (CjHjoOj), in which n > 4, are typical polysaccharides. 

The physiologically important disaccharides are maltose, sucrose, and lactose (Table 13-4 Figure 13-11). Hydrolysis of sucrose yields a mixture of glucose and... 

Sucrose (disaccharide) Maltose (disaccharide) Raffinose (trisaccharide)... 

Two monosaccharides bonded together comprise a disaccharide. Three common disaccharides are sucrose (common table sugar), maltose, and lactose. Sucrose is composed of glucose and fhictose. Maltose is composed of two glucose molecules. Lac-... 

The most common naturally occurring disaccharides are sucrose (table sugar) and lactose (milk sugar). While sucrose is derived from plants and is prepared commercially from sugar cane and sugar beet, lactose is found in the milk of animals. Other common disaccharides that are produced by breaking down polysaccharides include maltose (obtained from starch) and cellobiose (obtained from cellulose). 

Among the more important disaccharides are sucrose, 24, maltose, 25, cellobiose, 26, and lactose, 27 ... 

Common disaccharides—maltose from malt, lactose from milk, and sucrose, common table sugar (Section 27.12) Common polysaccharides—cellulose, starch, and glycogen (Section 27.13)... 

Classify the following carbohydrates into monosaccharides, disaccharides, or polysaccharides cellulose, glucose, lactose, starch, maltose, sucrose, chitin, and fructose. 

Fructose is a major constituent (38%) of honey the other constituents are glucose (31%), water (17%), maltose (a glucose disaccharide, 7%), sucrose (a glucose-fructose disaccharide, 1 %), and polysaccharide (1 %). The variability of these sugars in honey from different sources is quite large. 

The major disaccharides obtained in the diet are maltose, sucrose, and lactose. 

In nature, the most important disaccharides are sucrose (table sugar, cane sugar or beet sugar) maltose (barley sugar), lactose (milk sugar) and cel-lobiose. 

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