CARBOHYDRATES Class-S. Y.B.Sc. S. M. Joshi College Hadapsar Pune Presented by-Dr.Pandharbale A.R. S. M. Joshi College Hadapsar Pune Department of Zoology

CAROHYDRATES Common characteristics The term carbohydrate is derived from the french: hydrate mean carbone compounds composed of C, H, and O empirical formula: (CH2O)n eg Gluose C6H12O6

Glucose, Fructose Oligosaccharides Di, tri, tetra, penta,up to 9 or 10 Classification of carbohydrates Monosaccharides- Glucose, Fructose Oligosaccharides Di, tri, tetra, penta,up to 9 or 10 Most important are the disaccharides-lactose, sucrose Polysaccharides or glycans Homopolysaccharides-starch, glycogen, cellulose Heteropolysaccharides Complex carbohydrates Potato

General characteristics of Carbohydrates Commonly carbohydrates are found naturally in bounded form rather than as simple sugars Polysaccharides (starch, cellulose, inulin, gums) Glycoproteins and proteoglycans (hormones, blood group substances, antibodies) Glycolipids (cerebrosides, gangliosides) Glycosides Mucopolysaccharides (hyaluronic acid) Nucleic acids Sugar

Oligosaccharides Most common are the disaccharides Sucrose, lactose, and maltose Maltose ( 2 molecules of D-glucose) Lactose (a molecule of glucose and a molecule of galactose) Sucrose (a molecule of glucose and a molecule of fructose)

Sucrose It is also known as tablet sugar commercially obtained from sugar cane or sugar beet sugar beet Sugar cane

Lactose b-D-galactose joined to a-D-glucose via b (1,4) linkage Source-Milk sugar b-lactose is sweeter and more soluble than ordinary a- lactose

Maltose 2-glucose molecules joined via a(1,4) linkage known as malt sugar produced by the partial hydrolysis of starch (either salivary amylase or pancreatic amylase) Found in beer and malt liquors used as a nutrient (malt extract; Hordeum vulgare); as a sweetener and as a fermentative reagent Barley

Homoglycans (starch, cellulose, glycogen, inulin) Polysaccharides(complex carbohydrates) Homoglycans (starch, cellulose, glycogen, inulin) heteroglycans (gums, mucopolysaccharides) characteristics: polymers (MW from 200,000) White and amorphous products (glassy) not sweet not reducing; do not give the typical aldose or ketose reactions) form colloidal solutions or suspensions

Starch Most common storage polysaccharide in plants composed of 10 – 30% a-amylose and 70-90% amylopectin depending on the source Common sources Grains , potatoes, peas, beans, wheat

Glycogen Also known as animal starch stored in muscle and liver present in cells as granules (high MW) contains both a(1,4) links and a(1,6) branches at every 8 to 12 glucose unit complete hydrolysis yields glucose

Functions Of carbohydrates sources of energy intermediates in the biosynthesis of other basic biochemical entities (fats and proteins) associated with other entities such as glycosides, vitamins and antibiotics) form structural tissues in plants and in microorganisms (cellulose, lignin, murein) participate in biological transport, cell-cell recognition, activation of growth factors, modulation of the immune system