Question - Which of the following is a product of the hydrolysis of sucrose?

Answered by: Kelly Wright  |  Category: General  |  Last Updated: 22-06-2022  |  Views: 560  |  Total Questions: 14

The two products of hydrolysis of Sucrose are glucose and fructose. Hydrolysis breaks the glycosidic bond converting sucrose into glucose and fructose. Sucrose is a disaccharide, commonly known as table sugar. Hydrolysis of sucrose yields equimolar mixture of D(+)glucose and D(-)fructose. When sucrose is hydrolyzed it forms a 1:1 mixture of glucose and fructose. It is called invert sugar because the angle of the specific rotation of the plain polarized light changes from a positive to a negative value due to the presence of the optical isomers of the mixture of glucose and fructose sugars. Sucrose on hydrolysis gives glucose and fructose. Lactose on hydrolysis gives glucose and galactose. Whenever starch (polysaccharides) molecules undergo hydrolysis, it forms either monosaccharides, disaccharides or trisaccharides. The end products depends on the strength of enzymes used and the common enzymes are, α-Amylase, which produces the disaccharide maltose and the trisaccharide maltotriose.

Sucrose forms a major element in confectionery and desserts. Cooks use it for sweetening — its fructose component, which has almost double the sweetness of glucose, makes sucrose distinctively sweet in comparison to other carbohydrates. It can also act as a food preservative when used in sufficient concentrations.

Sucrose is a disaccharide, or two-part molecule, formed by linking the monosaccharide sugars glucose and fructose. Honey–mostly a mixture of sucrose, glucose, and fructose–is formed when honeybees digest plant nectars using enzymes called invertases to break apart the sucrose molecules.

In plants, glucose is derived from sucrose, which is the end product of photosynthesis or from storage carbohydrates. Sucrose is converted into glucose and fructose by the enzyme?

Sucrase is also known as invertase or saccharase. It catalyzes the hydrolysis (breakdown) of sucrose (table sugar) to fructose and glucose, usually in the form of inverted sugar syrup. It is called invert sugar because the optical activity is reversed in the process.

Sucrase. Sucrase is a digestive enzyme that catalyzes the hydrolysis of sucrose to its subunits fructose and glucose. One form, sucrase-isomaltase, is secreted in the small intestine on the brush border.

Sucrose, a carbohydrate, is typically table sugar or white sugar, which can be an additive in many prepared foods. In addition to sugars and fibers, starch is a component of some carbohydrates. Starches are typically found in grains such as wheat, potatoes, corn, and rice.

Sucrose is dextrorotatory, but the resulting mixture of glucose and fructose is slightly levorotatory, because the levorotatory fructose has a greater molar rotation than the dextrorotatory glucose.

Enzymes that hydrolyse glycosidic bonds are called "glycoside hydrolases" or "glycosidases". The best-known disaccharide is sucrose (table sugar). Hydrolysis of sucrose yields glucose and fructose. Invertase is a sucrase used industrially for the hydrolysis of sucrose to so-called invert sugar.

In its simplest definition, hydrolysis is a chemical reaction in which water is used to break down the bonds of a particular substance. Hydrolysis can also be thought of as the exact opposite reaction to condensation, which is the process whereby two molecules combine to form one larger molecule.

Product of hydrolysis of lactose are glucose and galactose. Lactose (milk sugar) is a disaccharide found in milk. It can be hydrolyzed to form one unit of glucose and one unit of galactose. Lactase is an enzyme that catalyzes this hydrolysis.

Maltose (or malt sugar) is an intermediate in the intestinal digestion (i. e., hydrolysis) of glycogen and starch, and is found in germinating grains (and other plants and vegetables). It consists of two molecules of glucose in an α-(1, 4) glycosidic linkage.

Lactose is composed of a molecule of galactose joined to a molecule of glucose by a β-1, 4-glycosidic linkage. It is a reducing sugar that is found in milk.