لخّصلي

Oligosaccharides are low-molecular-weight polysaccharides, during hydrolysis of which from 2 to 10 monosaccharide molecules are formed.When the alcohol component of a glycoside is provided by a hydroxyl function on another monosaccharide, the compound is called a disaccharide.The most important are disaccharides, that is, saccharides containing two monosaccharide residues.These include sucrose, maltose, lactose and cellobiose.When they are hydrolyzed, two monosaccharides are formed.

Oligosaccharides are low-molecular-weight polysaccharides, during hydrolysis of which from 2 to 10 monosaccharide molecules are formed. The most important are disaccharides, that is, saccharides containing two monosaccharide residues.

When the alcohol component of a glycoside is provided by a hydroxyl function on another monosaccharide, the compound is called a disaccharide. These include sucrose, maltose, lactose and cellobiose. When they are hydrolyzed, two monosaccharides are formed. Disaccharides, according to their ability to enter into the "silver and copper mirror reaction", are divided into reducing sugars (because there is a free glycoside hydroxyl group) and non reducing sugars (because there is no free glycoside hydroxyl group). Non reducing sugars.

1. The glycoside hydroxide group of the first monosaccharide is linked with the glycoside hydroxide group of the second one-non reducing sugars (because there is no free glycoside hydroxyl group). In solutions, non-reducing disaccharides exist in a cyclic form and do not give a Trommer sample and a Tollens reaction. Reactions of polyatomic alcohols and glycosides are characteristic of non-reducing disaccharides

Sucrose - a-D-glucose + B-D-fructose