Oligosaccharides Disaccharides Polysaccharides

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. 

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 ... 

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

Carbohydrates generally supply about 45% of our energy requirement. Dietary carbohydrates include monosaccharides (such as glucose and fructose), disaccharides (such as sucrose and lactose), and the longermonosaccharide units arc classed as oligosaccharides.) Dietary polysaccharides include starches, such as amyJose and amylopectin, and some of the dietary fibers. 

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. 

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. 

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