Примери за disaccharide

• Undoubtedly there will be an element of contrast matching between the disaccharide trehalose and amylopectin, which explains the indistinct edge of amylopectin granules.

• The solutes (small shapes between the membranes) represent disaccharides.

• According to this model, disaccharides have the proper size needed to spread the lipids apart within the bilayer, and thus, hinder their transition into the gel phase.

• Sugar analysis revealed the presence of the oligosaccharides raffinose and stachyose, the disaccharide sucrose, and the monosaccharides glucose and fructose.

• Mono- and disaccharides were extracted in triplicate with 80% (v/v) ethanol from the same grain samples used for -amylase assay.

• This phase restricts disaccharide-rich carbohydrate foods such as grains, pastas, breads, sugar, potatoes, corn, beans, and legumes.

• Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose.

• It may also be involved in the addition of a repeated disaccharide unit.

• When combined with glucose (monosaccharide), through a condensation reaction, the result is the disaccharide lactose.

• When fructose is ingested as part of the disaccharide sucrose, absorption capacity is much higher because fructose exists in a 1:1 ratio with glucose.

• Milk contains a sugar called lactose, a disaccharide (compound sugar) made by the glycosidic bonding between glucose and galactose (monosaccharides).

• Galactose itself comes from the metabolism of the disaccharide lactose into glucose and galactose.

• When linked together monosaccharides can form disaccharides, oligosaccharides, and polysaccharides: the nomenclature is dependent on the number of monosaccharides linked together.

• It is a disaccharide made of two glucose residues, connected with a 1-3 link.

• In general, galactose does not occur in the free state but is a constituent with glucose of the disaccharide lactose or milk sugar.