Consider the tetrasaccharide stachyose drawn below. Stachyose is found in white jasmine, soybeans, and lentils. Because humans cannot digest it, its consumption causes flatulence. a. Label all glycoside bonds. b. Classify each glycosidic linkage as αα or ββ and use numbers to designate its location between two rings (e.g., 1→→4-ββ)- c. What products are formed when stachyose is hydrolyzed with H33O++? d. Is stachyose a reducing sugar? e. What product is formed when stachyose is treated with excess CH33I, Ag22O? f. What products are formed when the product in (e) is treated with H33O++?
Carbohydrates
Carbohydrates are the organic compounds that are obtained in foods and living matters in the shape of sugars, cellulose, and starch. The general formula of carbohydrates is Cn(H2O)2. The ratio of H and O present in carbohydrates is identical to water.
Starch
Starch is a polysaccharide carbohydrate that belongs to the category of polysaccharide carbohydrates.
Mutarotation
The rotation of a particular structure of the chiral compound because of the epimerization is called mutarotation. It is the repercussion of the ring chain tautomerism. In terms of glucose, this can be defined as the modification in the equilibrium of the α- and β- glucose anomers upon its dissolution in the solvent water. This process is usually seen in the chemistry of carbohydrates.
L Sugar
A chemical compound that is represented with a molecular formula C6H12O6 is called L-(-) sugar. At the carbon’s 5th position, the hydroxyl group is placed to the compound’s left and therefore the sugar is represented as L(-)-sugar. It is capable of rotating the polarized light’s plane in the direction anticlockwise. L isomers are one of the 2 isomers formed by the configurational stereochemistry of the carbohydrates.
Consider the tetrasaccharide stachyose drawn below. Stachyose is found in white jasmine, soybeans, and lentils. Because humans cannot digest it, its consumption causes flatulence.
a. Label all glycoside bonds.
b. Classify each glycosidic linkage as αα or ββ and use numbers to designate its location between two rings (e.g., 1→→4-ββ)-
c. What products are formed when stachyose is hydrolyzed with H33O++?
d. Is stachyose a reducing sugar?
e. What product is formed when stachyose is treated with excess CH33I, Ag22O?
f. What products are formed when the product in (e) is treated with H33O++?
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