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This is a list of sugars and sugar products. ... – around 65% maltose and 30% complex carbohydrate; Barley sugar – similar to hard caramel; Beet sugar [1] ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 19 January 2025. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane Sugar ...
Even though these complex polysaccharides are not very digestible, they provide important dietary elements for humans. Called dietary fiber, these carbohydrates enhance digestion. The main action of dietary fiber is to change the nature of the contents of the gastrointestinal tract and how other nutrients and chemicals are absorbed.
For example, milk sugar (lactose) is a disaccharide made by condensation of one molecule of each of the monosaccharides glucose and galactose, whereas the disaccharide sucrose in sugar cane and sugar beet, is a condensation product of glucose and fructose. Maltose, another common disaccharide, is condensed from two glucose molecules. [7]
Pages in category "Types of sugar" The following 38 pages are in this category, out of 38 total. This list may not reflect recent changes. * List of sugars; B.
A glycome is the entire complement or complete set of all sugars, whether free or chemically bound in more complex molecules, of an organism. An alternative definition is the entirety of carbohydrates in a cell. The glycome may in fact be one of the most complex entities in nature.
Sugar beet syrup (Zuckerrübensirup in German) is made from the tuberous roots of the sugar beet (Beta vulgaris). [8] Sugar beet molasses, a by-product of the processing to make refined sugar, also exists but is mainly used for animal feed. [9] Yacón syrup is made from the tuberous roots of yacón (Smallanthus sonchifolius). [10] Sweet Cicely root
Since it is added cotranslationally, it is believed that N-linked glycosylation helps determine the folding of polypeptides due to the hydrophilic nature of sugars. All N -linked oligosaccharides are pentasaccharides: five monosaccharides long.