Sugar beets maltose

Sucrose and lactose occur widely as the free sugars, lactose in the milk of mammals, and sucrose in fruit and plants (especially in sugar cane and sugar beet). Maltose is the product of enzymatic hydrolysis of starch, and cellobiose is a product of hydrolysis of cellulose. 

The most common naturally occurring disaccharides are sucrose (table sugar) and lactose (milk sugar). While sucrose is derived from plants and is prepared commercially from sugar cane and sugar beet, lactose is found in the milk of animals. Other common disaccharides that are produced by breaking down polysaccharides include maltose (obtained from starch) and cellobiose (obtained from cellulose). 

Maltose Lactose Sucrose Two glucose units Galactose and glucose Glucose and fructose a(l 4) P(1 4) a-1 P-2 Hydrolysis of starch Mammalian milk Sugar cane and sugar beet juices... 

Sucrose is extracted from sugar cane and sugar beets and is purified and sold in very large amounts for use in foods. Maltose (malt sugar) is made by the enzymatic hydrolysis of starch, which is a polyglucose. Lactose is the sugar in milk. It is not as sweet as sucrose. 

Disaccharide A sugar consisting of two monosaccharides linked by a glycoside bond. The common dietary disaccharides are sucrose (cane or beet sugar), lactose, maltose and isomaltose. 

Monosaccharides (glucose, fructose, galactose) and disaccharides (sucrose, lactose, and maltose) are crystalline, water-soluble, sweet compounds, which are used for sweetening foods. They are found in fruits, honey, milk, maple syrup, sugarcane, and sugar beets, and are digestible without cooking. 

Sugars are linked to one another in disaccharides and polysaccharides by O-glycosidic bonds. Sucrose, lactose, and maltose are the common disaccharides. Sucrose (common table sugar), obtained from cane or beet, consists of a -glucose and P -fructose joined by a glycosidic linkage between their anomeric carbon atoms. Lactose (in milk) consists... 

We shall study four disaccharides (-f )-maltose (malt sugar), ( +) -cellobiose, (-p )-lactose (milk sugar), and ( + )-sucrose (cane or beet sugar). As with the monosaccharides, we shall focus our attention on the structure of these molecules on which monosaccharides make up the disaccharide, and how they are attached to each other. In doing this, we shall also learn something about the properties of these disaccharides. 

In nature, the most important disaccharides are sucrose (table sugar, cane sugar or beet sugar) maltose (barley sugar), lactose (milk sugar) and cel-lobiose. 

The disaecharides that are most common in the human diet are sucrose (e.g., cane and beet sugar Glc-Fru), lactose (milk sugar Glc-Gal), and from starch and glycogen, maltose (Glc-Glc). A specific enzyme for each of these disaecharides is located on the outer surface of the microvilli of enterocytes in the jejunum and ileum the enzymes are called sucrase, lactase, and maltase, respectively. 

PLA is an aliphatic polyester, derived from renewable resources, e. g. com starch or sugarcane sucrose. It is a pol)nner produced from lactic add (Figure 2), which is obtained from the fermentation of various carbohydrate spedes glucose, maltose and dextrose from corn or potato starch sucrose from beet or sugar cane and ladose from cheese whey [63]. 

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