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Nonreducing disaccharide stability

The nature of the sugars in a nonenzymic browning reaction determines their reactivity. Reactivity is related to their conformational stability or to the amount of open-chain structure present in solution. Pentoses are more reactive than hexoses, and hexoses more than reducing disaccharides. Nonreducing disaccharides only react after hydrolysis has taken place. The order of reactivity of some of the aldohexoses is mannose is more reactive than galactose, which is more reactive than glucose. [Pg.95]

See other pages where Nonreducing disaccharide stability is mentioned: [Pg.195]    [Pg.72]    [Pg.170]    [Pg.865]    [Pg.90]    [Pg.199]    [Pg.276]    [Pg.125]    [Pg.188]    [Pg.102]   
See also in sourсe #XX -- [ Pg.663 , Pg.664 , Pg.665 , Pg.666 , Pg.667 ]



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Disaccharides

Nonreducing

Nonreducing disaccharides

Stability disaccharides

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