Isomaltose
Isomaltose is a disaccharide carbohydrate composed of two glucose molecules. It is a type of maltose isomer, hence the name "isomaltose". The bond between the glucose units is an alpha (1,6) glycosidic linkage, as opposed to the alpha (1,4) glycosidic linkage found in maltose.
Structure and Properties[edit | edit source]
Isomaltose is a non-reducing sugar, meaning it does not have a free aldehyde group to reduce copper(II) ions in Benedict's or Fehling's solution. It is also a reducing sugar, meaning it can be oxidized by weak oxidizing agents.
The structure of isomaltose is similar to that of maltose, but the glucose units are linked differently. In isomaltose, the glucose units are linked by an alpha (1,6) glycosidic linkage, while in maltose, they are linked by an alpha (1,4) glycosidic linkage.
Biological Role[edit | edit source]
Isomaltose is produced in the body during the digestion of starch by the enzyme isomaltase. It is then further broken down into glucose by the same enzyme.
Isomaltose is also found in some foods, such as honey and fermented beverages. It is used in the food industry as a sweetener and texturizer.
Health Effects[edit | edit source]
Excessive consumption of isomaltose can lead to health problems such as obesity and type 2 diabetes. This is because isomaltose is a high-glycemic-index carbohydrate, meaning it raises blood sugar levels rapidly.
On the other hand, isomaltose has been found to have prebiotic effects, promoting the growth of beneficial gut bacteria. This can potentially improve gut health and immune function.
See Also[edit | edit source]
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