Carbohydrate
Lalita Barjatiya
Assistant Professor , Biochemistry
Lalita Barjatiya
Asisstant Professor , Biochemistry
CARBOHYDRATE ?
What are
Carbohydrates?
The term “Carbohydrate” was coined by “Karl
Schmidt”.
They are organic biomolecules abundantly
present in the nature.
Found in the cells of plants and animals.
The most abundant organic molecules in nature.
Main source of energy.
• They contain group of carbonyl
compounds.
• Compounds contain C, H, O with
general formula of Cn(H2O)n.
• All have C=O and -OH functional
groups
• Classified based on the degree of
polymerization.
Why do we need
carbohydrate?
FUNCTION
Carbohydrates serve as primary source of
energy/Fuel of body.
Sparing protein.
It is oxidized in living cells of human body to
produce CO2, H2O, and energy(ATP).
Build macromolecule.
Provide skeletal framework to cells ,tissues,
and organs of body.(Structural role)
Types of Carbohydrates
Monosaccharides Polysaccharides
Oligosaccharides
Disaccharides
MONOSACHARIDES
Monosaccharides (Simple Sugars)
Simplest class of Carbohydrates.
They are composed of one saccharide
unit.
They cannot be further hydrolyzed.
They are building blocks/monomeric units
of higher forms of Carbohydrates.
CLASSIFICATION
Aldose sugar Ketone sugar
ALDOSE SUGAR
When the functional group is
aldehyde.
Eg:-aldotriose – glyceraldehyde
Aldotetrose
Aldopentose
aldohexose
KETOSE SUGAR
When the functional group is keto group .
Eg fructose , dihydroxyacetone
OLIGOSACCHARIDES
Carbohydrates formed by the
condensation of 2-9 monomers are called
oligosaccharides.
They are normally present as glycans.
Trisaccharides Tetrasaccharides pentasac
charides etc.
Maltotriose, melezitose, maltotriulose,
raffinose.
DISACCHARIDES
Disaccharides has 2
Monosaccharide units linked
by glycosidic bond.
Disaccharides may be
reducing or non reducing.
Examples Of Reducing
Sugars
All Monosaccharides are reducing sugars.
Monosaccharides are strong reducing
agents.
Monosaccharides–
Ribose, Glucose, Galactose, Fructose.
Disaccharides are weak reducing agents.
Reducing Disaccharides-
Lactose, Maltose.
Non Reducing Sugars
They do not possess free or potential
aldehyde or ketone group in its structure
is termed as non reducing sugar.
Non reducing sugar does not show
reducing property and do not reduce
metallicions.
Eg - sucrose
MALTOSE SUGAR
A substance obtained when the grain is softened in
water and germinates.
It is a disaccharide formed from two units
of glucose joined with an α(1→4) glycosidic bond.
When beta-amylase breaks down starch, it removes
two glucose units at a time, producing maltose.
It can be broken down to glucose by
the maltase enzyme, which catalyses the hydrolysis
of the glycosidic bond.
Eg - Corn syrup and acid-thinned starch
LACTOSE SUGAR
Milk sugar which is white, water-soluble, non-hygroscopic
solid with a mildly sweet taste.
It is a disaccharide sugar synthesized
by galactose and glucose subunits and has the molecular
formula C12H22O11.
Derived from the condensation of galactose and glucose,
which form a β-1→4 glycosidic linkage.
Lactose also helps your body absorb a number of other
minerals, such as magnesium and zinc.
It is used in the food industry.
LACTOSE INTOLERANCE
Too little of an enzyme produced in your
small intestine (lactase) is usually
responsible for lactose intolerance.
If lactase levels are too low you become
lactose intolerant.
Symptoms- Diarrhea, Nausea, and
sometimes, vomiting, Stomach cramps,
Bloating, Gas
SUCROSE SUGAR
Non reducing sugar.
It is a sugar composed
of glucose and fructose subunits. It is produced
naturally in plants and is the main constituent
of white sugar. It has the molecular
formula C12H22O11.
The monomers glucose and fructose are linked via
an ether bond between C1 of α and C2 of β unit.
The bond is called a glycosidic linkage.
Cannot form osazone.
For human consumption, sucrose is extracted and
refined from either sugarcane or sugar beet.
Number of Type Of Oligosaccharides
(3-10 Monosaccharide Units )
Monosaccharid
e Units
1 Trisaccharides
Maltotriose ,Raffinose
2 Tetrasaccharides
Stachyose
3 Pentasaccharides
Verbascose
POLYSACCHARIDES
Polysaccharides are complex carbohydrates
formed by the polymerization of a large number
of monomers. Eg:- starch, glycogen, cellulose,
etc.
They have two or more sugar molecules, hence
they are referred to as starchy foods.
In complex carbohydrates, molecules are
digested and converted slowly compared to
simple carbohydrates.
Found in lentils, beans, peanuts,, peas, corn,
whole-grain bread, cereals, etc.
Polysaccharides
Homopolysaccharides Heteropolysaccharides
Homopolysaccharides
Starch
Glycogen
Cellulose
Inulin
dextrin etc.
STARCH
Starch polymeric carbohydrate
Homopolymer of d glucose units held by glycosidic linkage –
glucan/ glucaosan.
Present in wheat, potatoes, maize, rice, and
It is a white, tasteless and odorless powder that is insoluble in
cold water or alcohol.
It consists of helical amylose and the branched amylopectin .
Amylose – unbranched chain with α(1-4) glycosidic linkage.
Amylopectin - Branched chain with α(1-6) glycosidic linkage.
Glycogen
It is a multibranched polysaccharide of glucose
It is a storage form of animals.
Present in high concentration in liver skeletal
muscle and brain.
Also found in plants with no chlorophyll eg
yeast, fungus.
Glucose as a repeating unit withα(1-4) glycosidic
linkage and α (1-6) glycosidic linkage.
In humans, glycogen is made and stored
primarily in the cells of the liver and skeletal
muscle.
CELLULOSE
Observed in plants cell wall .
Cellulose is mainly used to produce paperboard
and paper
β-1→4 glycosidic linkage.
Not digested in mammals .
Not digestable fiber.
Hydrolysis yields disaccharide cellobiose and β D
glucose.
Heteropolysaccharides
Hyaluronic acid
Heparin
Chondroitin sulfate
Dermatan sufate
Keratan sulfate
