Disaccharides are carbohydrates composed of two monosaccharide units joined together by a glycosidic bond.
Explanation:
Disaccharides are a type of simple sugar that form when two monosaccharides undergo a condensation reaction (also called a dehydration synthesis), where a water molecule is removed to form the bond between the sugars.
They are soluble in water and typically taste sweet. Disaccharides are broken down into monosaccharides during digestion by specific enzymes (e.g., sucrase, lactase, maltase).
Common Examples:
| Disaccharide | Monosaccharide Components | Found In |
|---|---|---|
| Sucrose | Glucose + Fructose | Table sugar, fruits |
| Lactose | Glucose + Galactose | Milk and dairy |
| Maltose | Glucose + Glucose | Malted grains, beer |
| Trehalose | Glucose + Glucose | Mushrooms, yeast |
Functions:
- Provide a quick source of energy.
- Play a role in sweetness and flavor in foods.
- Serve as building blocks in digestion and metabolism.
Enzymes Involved in Digestion:
- Sucrase breaks down sucrose.
- Lactase breaks down lactose.
- Maltase breaks down maltose.
- Trehalase breaks down trehalose.