Higher Oligosaccharides

Lactose occurs in milk, mainly free, but to a small extent as a component of higher oligosaccharides. Cow and goat milks contain about 4.5% lactose human milk contains about 7.0%. Lactose is used as an excipient in tablets to provide bulk and rapid disintegration. It is also used in some food products where it contributes body with only about 40% the sweetness of sucrose and enhances colors and flavors. 

If derivatives are to be named on the basis of the trivial name, the component cited last in the systematic name receives locants with no primes, the preceding component singly-primed locants, etc. However, naming of trisaccharide and higher oligosaccharide derivatives systematically is preferred, to avoid ambiguity. 

Higher oligosaccharides are named systematically in the same way. However, it is often preferable to give their structures by use of the symbolic approach outlined in 2-Carb-38). 

Despite a higher intrinsic reactivity, epoxides of type 35 and 36 show a lower inactivation rate kj(max), as seen in Table XI, than the conduritol epoxides. This is probably caused by the greater flexibility of the epoxyalkyl chain in the active-site cleft, and by non-productive binding in positions where the oxirane is not within reach of the catalytic groups of the active site. For epoxypropyl oligosaccharides, this would hold even when the inhibitor occupies the correct subsites. 

Fig. 3. Product spectra of the wild-type (WT) GTFR and mutant S628D enzymes (200 U/L) incubated (7 days at 30 °C) with sucrose (146 mM) and different acceptor substrates (292 mM, Glc glucose Fru fructose). Yields are given in percentage (mol/mol Glc). Yields of higher oligosaccharides (DP >5) and...

---