Disaccharides, Oligosaccharides, and Polysaccharides

Extended form a-D-Glcp-(l 1 )-a-D-Glcp Condensed form G1c(oc1 -kx1)G1c 

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Nonselective Spin-Lattice Relaxation Rates (s )° for the Anomeric Protons of Disaccharides, Oligosaccharides, and Polysaccharides... 

Monosaccharides (simple sugars) containing an aldehyde group are called aldoses and those with a keto group are called ketoses. Disaccharides, oligosaccharides, and polysaccharides consist of monosaccharides linked by glycosidic bonds. 

Glycosidic bond. The bond between a sugar and an alcohol. Also the bond that links two sugars in disaccharides, oligosaccharides, and polysaccharides. 

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

Blackwood, A. D. and Chaplin, F. 2000. Disaccharide, oligosaccharide and polysaccharide analysis. In Encyclopedia of Analytical Chemistry, Applications, Theory and Instrumentation, ed. R. A. Meyers. Vol. 1, pp. 741—765. New York John Wiley Sons, Ltd. 

Carbohydrates exist as sugars, starches, and cellulose. The simplest of these are the sugars. The common names for sugars end in -ose (e.g., glucose, sucrose, maltose). Carbohydrates are classified as monosaccharides, disaccharides, oligosaccharides, and polysaccharides according to the number of monosaccharide units linked in a molecule. 

There has been a worldwide realization diat nature-derived monosaccharides, disaccharides, oligosaccharides and polysaccharides can provide us with the raw materials needed for the production of numerous industrial consumer goods (Kunz, 1993 Varma, 2003 Pacitti, 2003). This section will deal with the role of sugar molecules anchored like pendants onto a synthetic polymer, reminiscent of the crown ether type molecules pendant on polystyrene and other synthetic chains which created a whole new area of research with far-reaching outcomes (Gokel and Durst, 1976 Varma, 1979 Varma et al, 1979 Smid et al, 1979a, Shah and Smid, 1978 Smid et al, 1979b Varma and Smid, 1977). 

D-Fructose (Fru), a ketose that is a close structural and metabolic relative of D-glucose. It occurs in honey and fruit juices in free form, in the disaccharide sucrose (table sugar) as a 5-membered furanose ring, and in other oligosaccharides and polysaccharides. 

Disaccharides, as well as higher oligosaccharides and polysaccharides, are thermodynamically unstable with respect to hydrolysis, for example, for lactose in aqueous solution ... 

Carbohydrates are minor components of wine which contribute to sensorial properties and play and important role in the different reactions occurring during fermentation and aging. Whereas monosaccharides and polyalcohols are rather well-known, more research is necessary on disaccharides, oligosaccharides and non-phenolic glycosides. The presence of cyclitols in wines and wine derivatives can constitute a useful tool to characterize their origin. Among all the studies related to carbohydrates in wine, polysaccharides have been the most important focus in the last years. 

After the action of salivary and pancreatic a-amylases on dietary starch and glycogen, the carbohydrate content of the small intestine consists of newly formed maltose ingested monosaccharides dietary disaccharides, such as lactose, sucrose, maltose, and trehalose oligosaccharides, such as dextrins and maltotriose and indigestible oligosaccharides and polysaccharides, such as cellulose, agar, and other oligosaccharide dietary fibers. 

Glycosidic bonds between monosaccharides give rise to oligosaccharides and polysaccharides. The simplest oligosaccharides, the disaccharides, include compounds such as sucrose and lactose, which are referred to as sugars (like the monosaccharides). Other common disaccharides include trehalose, maltose, gentiobiose, and cellobiose. 

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