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Section2 Disaccharides PDF

A disaccharide is a carbohydrate formed from two monosaccharides bonded together via a condensation reaction. The three most common examples are maltose, lactose, and sucrose. Maltose and lactose are reducing disaccharides that contain a free reducing group, while sucrose is a non-reducing disaccharide that contains no free reducing groups. Maltose is formed from two glucose units bonded with an α(1→4) linkage. Lactose is formed from glucose and galactose with a β-1→4 linkage. Sucrose is formed from glucose and fructose with an α-1-2 linkage.

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294 views11 pages

Section2 Disaccharides PDF

A disaccharide is a carbohydrate formed from two monosaccharides bonded together via a condensation reaction. The three most common examples are maltose, lactose, and sucrose. Maltose and lactose are reducing disaccharides that contain a free reducing group, while sucrose is a non-reducing disaccharide that contains no free reducing groups. Maltose is formed from two glucose units bonded with an α(1→4) linkage. Lactose is formed from glucose and galactose with a β-1→4 linkage. Sucrose is formed from glucose and fructose with an α-1-2 linkage.

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• A disaccharide is the carbohydrate formed when two

monosaccharides undergo a condensation reaction which


involves the elimination of water, from the functional groups
only.

• Three common examples are sucrose, lactose and maltose.


• There are two different types of disaccharides:
1. Reducing disaccharides:
In which one monosaccharide, has a free free reducing group.
Examples include lactose and maltose.
2. Non-Reducing disaccharides:
-There is no free reducing group is present in the molecule.
Maltose ( malt sugar ) :
-It is found in germinating seeds such as barley.

-It is a disaccharide formed from two units of


glucose joined with an α(1→4) bond, formed from a condensation
reaction.
Maltose in aqueous solution exhibit mutarotation, due to its
anomeric carbon which can form α and β isomers. In aqueous
solution, it is shown a balanced way between α and β forms.

It tastes sweet, and it does not exist freely in nature.


Lactose:

• - It is a disaccharide sugar that is found most notably in milk.


-It is extracted from sweet or sour whey.

• The Latin word for milk, plus the -ose ending used to name
sugars.

-Lactose is derived from the condensation of galactose and


glucose, which form a β-1→4 glycosidic linkage.
-Its systematic name is β-D-galactopyranosyl-(1→4)-D-
glucose .
Chemical reactions :
A-Molisch's reaction: Procedure & observation as Monosaccharides.
Comment:
1-hydrolysis of disaccharide by conc H2So4 to simple sugars (glucose
and fructose) & dehydration to HMF.
2-Condensation between HMF and 2 molecules of alcoholic alpha
naphthol.
B- Reactions for reducing sugars:
1. Fehling's test
2. Benedict's test
3. Barfoed's test: same procedure except that the heat in a boiling
water bath for 10 m.
4. Moor's test
-All of the above : Procedure & observation & comments as
Monosaccharides.
5- Osazone test:
-Procedure:
-As in Monosaccharides except that the yellow crystals of will appear
only after heating for 45 minutes.
-Observation:
-Formation of maltosazones are rose-shaped (Rosettes) in Maltose.
while lactosazones are sun-shaped in lactose.
-Comment: As in Monosaccharides.
2. Non-Reducing disaccharides:
Sucrose (Cane sugar):
- It is formed by the condensation of a molecule of α-D-
glucopyranose with a molecule of β-D-fructofuranose through
α-1-2-glucosidic linkage.
N.B:

– Sucrose is dextrorotatory (d) , and on hydrolysis gives a


levorotatory (L) mixture of equal amount of glucose and
fructose.

– This mixture is called invert sugar, and the enzyme


producing hydrolysis is called invertase, due to the
inversion of rotation form dextro to levo during
hydrolysis.
Chemical reactions :
A-Molisch's reaction: Procedure & observation as
Monosaccharides.
Comment:
1-hydrolysis of disaccharide by conc H2SO4 to simple sugars
(glucose and fructose) & dehydration to HMF & furfural.
2-Condensation between HMF or furfural and 2 molecules of
alcoholic alpha naphthol.
B- Reactions for reducing sugars:
Fehling's test, Benedict's test, Barfoed's test, Moor's test &
Osazone 's test: No result
Comment:
Due to the absence of free carbonyl group (non reducing sugar)
C- Ketose test :
- Procedure :
Add 2 ml of sugar solution to 1 ml of conc HCl solution.
Boil for 2 min.

Observation: reddish brown.

Comment:
-HCl hydrolyses sucrose to glucose and fructose.
-Dehydration of fructose and formation of furfural which is reddish -
brown in color in acidic medium.
D-Acid hydrolysis:
Procedure:
- 5 ml of sucrose, in a test tube, add 2 ml of dilute sulfuric acid.
- Boil for 2 minutes.
- Cool thoroughly under the tap.
- Neutralize by adding 2 ml of 30% NaOH.
-Take about 2 ml of the hydrolysate and add 2ml of the mixed
Fehling's reagent and boil.
Observation: Red ppt
-N.B:
-It is essential to neutralize the hydrolysate with NaOH before
applying Fehling's solution as excess acid will dissolve cuprous
oxide.
Comment:
• The acid hydrolyses sucrose to glucose and fructose & both of
them reduce Cu++ to Cu2O (red ppt).
Maltose Lactose Sucrose
Nonreducing
Type Reducing disaccharides
disaccharides

Result from
unit of glucose + unit Unit of glucose +
condensatio 2 units of glucose
of galactose unit of fructose
n of

Type of link α(1→4) β-1→4 α-1-2

Common
Malt sugar Sugar of milk Cane sugar
name

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