Monosaccharides reducing sugars

Oxidation of Monosaccharides Reducing Sugars 1117 23-11 Nonreducing Sugars Formation of Glycosides 1119 23-12 Ether and Ester Formation 1121... 

Monosaccharides Reducing sugar Polyol Food products Abbreviations... 

Monosaccharide reducing sugars (from /eft to right) Giucose (an aidohexose), Fructose (a ketohexose), Tagatose (a ketohexose), Xyiose (an aidopentose). Modified from [84]... 

Lactose on hydrolysis gives glucose and an isomeric monosaccharide galactose, which may be given the symbol Ga-r. The lactose molecule may be represented as Ga-r-G-r, and it has therefore also a free potential aldehyde group and is a reducing sugar like maltose. 

The reversible reactions are initiated by an equilibrium between neutral and ionized forms of the monosaccharides (see Fig. 6). The oxyanion at the anomeric carbon weakens the ring C-O bond and allows mutarotation and isomerization via an acyclic enediol intermediate. This reaction is responsible for the sometimes reported occurrence of D-mannose in alkaline mixtures of sucrose and invert sugar, the three reducing sugars are in equilibrium via the enediol intermediate. The mechanism of isomerization, known as the Lobry de Bruyn-... 

In some instances, reducing sugars are present that can be reductively aminated without prior periodate treatment. A reducing end of a monosaccharide, a disaccharide, or a polysaccharide chain may be coupled to a diamine by reductive amination to yield an aminoalkyl derivative bound by a secondary amine linkage (Figure 1.96). Also see Section 4.6, this chapter, for an extensive discussion on carbohydrate modification techniques. 

New technology has been applied to allow more whey to be used. The technology has been applied to convert the lactose into a mixture of dextrose and galactose. These two monosaccharides are both reducing sugars and the mixture is much more soluble than lactose. 

Thus, a multibiomarker tracer analysis of both water-soluble and hydrophobic organic compounds in various environmental samples using the GC-MS analytical method is useful. The saccharides, i.e. monosaccharides, disaccharides, anhydrosaccharides, and polyols (reduced sugars) are an important class of water-soluble compounds to be considered as environmental tracers. 

The properties of disaccharides aren t a simple combination of the properties of the two monosaccharides present. For example, the disaccharide lactose (milk sugar) is a reducing sugar containing a (3-D-glucose linked to a D-galactose molecule. 

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