1. 1 Chapter 16 Carbohydrates 16.7 Disaccharides 16.8 Polysaccharides

2. 2 Disaccharides A disaccharide consists of two monosaccharides. DisaccharideMonosaccharides Maltose + H 2 O Glucose + Glucose Lactose + H 2 OGlucose + Galactose Sucrose + H 2 O Glucose + Fructose

3. 3 Maltose Maltose is: A disaccharide in which two D-glucose molecules are joined by an  -1,4- glycosidic bond. Obtained from starch. Used in cereals, candies, and brewing.

4. 4 Lactose Lactose is: Also called milk sugar. Composed of galactose and glucose linked by a  -1,4-glycosidic bond.

5. 5 Sucrose Sucrose: Is the disaccharide known as table sugar. Is composed of glucose and fructose molecules joined by ,  -1,2- glycosidic bond. Has no isomers because mutarotation is blocked.

6. 6 Sweetness of Sweeteners Sugars and artificial sweeteners differ in sweetness. Each sweetener is compared to sucrose (table sugar), which is assigned a value of 100.

7. 7 Polysaccharides Polysaccharides are polymers of D-glucose Important polysaccharides are: Starch (Amylose and Amylopectin) Glycogen Cellulose D-Glucose

8. 8 Amylose, Amylopectin, and Glycogen Amylose is a continuous chain of glucose molecules linked by  -1,4 glycosidic bonds. Amylopectin is a branched chain of glucose molecules linked by  -1,4- and  -1,6- glycosidic bonds. Glycogen is similar to amylopectin, but more highly branched.

9. 9 Structures of Amylose and Amylopectin

10. 10 Cellulose Cellulose is a polymer of glucose molecules linked by  -1,4 glycosidic bonds. Enzymes in saliva can hydrolyze  -1,4 glycosidic bonds in starch, but not  -1,4 glycosidic bonds in cellulose.