Ø The systematic name of trehalose is α-D-glucopyranosyl-(1→1)-α-D-glucopyranoside. Ø Trehalose (also called mycose) is a disaccharide of two glucose residues connected through α(1-1)-glycosidic linkage. Ø Maltose is used in beverages industry for the production of beer by yeast fermentation. Ø An enzyme called diastase, produced during the germination of seeds catalyzes the hydrolysis of starch to maltose. Ø The ‘Malt’ is formed when starchy grains are allowed to germinate by soaking in water. Ø Maltose is the major component of the ‘Malt’. Ø Maltose is the two-unit member of the amylose part of starch. Ø β-amylase enzyme produces two-unit groups from the starch. Ø Maltose is produced from starch by the activity of the enzyme β-amylase.
#Which disaccharide has a free anomeric carbon free
Ø Maltose possesses the free anomeric carbon atom at the second glucose and thus it is a reducing sugar. Ø It is a disaccharide of two glucose residues connected through α(1-4) glycosidic linkage. Ø Maltose is also called as malt sugar or maltobiose. Ø These compounds cause the irritation, painful stomach upset and diarrhea.
Ø Lactase fermentation in the colon produced CO 2, H 2, and some irritating organic acids. Ø The lactose intolerance is caused by the fermentation of lactose inside the colon of adult individuals by some gut bacteria. Ø This condition is called Lactose Intolerance.
For most individuals, this is not a problem, but some cannot tolerate lactose and experience intestinal pain and diarrhea upon consumption of milk. Ø Thus, the adults cannot utilize lactose as a food source. Ø Most adult humans, except certain groups in Africa and northern Europe, produce only very low levels of lactase. Ø As the individuals mature the production of lactase enzyme decreases.
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