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2 monosaccharide are called reducing sugar but disaccharide are not why? give a reason

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What are examples of reducing sugars?

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Chiranjeeb Goswami, Quality Assurance Executive at Kerry Ingredients (2016-present)

Answered May 15, 2016

What is reducing sugar?

Any carbohydrate which is capable of being oxidized and causes the reduction of other substances without having to be hydrolysed first is known as reducing sugar, but those which are unable to be oxidised and do not reduce other substances are known as non-reducing sugars.

Generally, all the free monosaccharides having free aldehyde or hydroxyl ketonic group are capable of being oxidised. After being oxidised they cause the reduction of the other substance and so known as reducing sugars.

Examples

Reducing monosaccharides include glucose, fructose, glyceraldehyde and galactose.

Many disaccharides, like lactose and maltose also dohave a reducing form, as one of the two units may have an open-chain withan aldehyde group. However, sucrose and trehalose, in which the anomeric carbons of the two units are linked together, are non-reducing disaccharides.

In glucose polymers as starch and starch-derivatives like glucosesyrup, maltodextrin and dextrin the macromolecule beginswith a reducing sugar, a free aldehyde.

More hydrolysed starch containsmore reducing sugars. The percentage reducing sugars present in these starchderivatives is called dextrose equivalent (DE).



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