Two single sugar units can join together to form a disaccharide.
these two sugar units joing together via a condensation reaction.
during a condensation reaction a water molecule is released as the 2 sugar molecules combine.
The bond that forms between 2 glucose molecules is a glycosidic bond or link.
the bond in maltose is known as a 1,4 glycosidic bond because it forms between carbon 1 on one molecule and carbon 4 on the other.
common disaccharides found in food are sucrose, maltose and lactose.
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