Non-Reducing Sugars: Definition & Functions

Non-Reducing Sugars: Definition & Functions

Question 1. Name the nonreducing sugars. What are their components?(Or) Explain why sucrose is a non-reducing sugar.
Answer:

• Sucrose is a nonreducing sugar.

Components:

• Sucrose consists of a-D-glucose and p-D fructose.
• These two monosaccharides are held together by a glycosidic bond between Cl of a-glucose and C2 of p-fructose.
• The reducing groups of glucose and fructose are involved in glycosidic bonds, hence sucrose is a non-reducing sugar.

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Functions:

It is the major carbohydrate produced in photosynthesis.
Employed ns sweetening agent in the food industry.

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Question 2. Amylose amd amylopectin.
Answer: 

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1. Amylose:

• It is water soluble.
• It is a long unbranched chain with 200 – 1000 D-glucose units held by 2 -glycosidic linkages.
• Starches are hydrolyzed by amylase.

2. Amylopectin:

It is water-insoluble.

It is a branched chain with (l→6) glycosidic bonds at the branching points and a (1 → 4) linkages everywhere else.

It consists of 80-85% of total starch.

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Glycogen:

• It is a tiring carbohydrate reserve in animals.
• It is present in.
  • Animals
  • Plants.
  • Liver, muscle, brain – in humans.

Its structure consists of repeated units of glucose.

These units are joined together by a (1→4) glycosidic bond and a (1→6) glycosidic bond at branching points.

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