Structure and Properties
of carbohydrates
The structure and properties of carbohydrates consist
of two main components named, Amyloses and Amylopectin. Amylose is a long chain
polysaccharides containing α - D glucose molecules linked by 1- 4 glycosidic
linkages, produce blue color with iodine. Amylopectin is a branched chain
polysaccharides possess α –D glucose molecules linked by 1- 4 glycosidic
linkage and branches by 1-6, linkage produce purplish color with iodine and
forms a gel with hot water.
Pectin: Pectin is
found in apple, lemon, form gel
with sugar sole, contains galactouronic acid, galactose and arabinose.
Cellulose: It is a structural polysaccharide that are found in
cell walls of plants, made up of long chains of a-D-Glucose molecules linked by
1-4 linkages, no branching, yield on hydrolysis crystalline D-glucose.
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