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Some disaccharides such as maltose are reducing agents , whereas others, such as sucrose are not. Why

Some disaccharides such as maltose are reducing agents , whereas others, such as sucrose are not. Why

Grade:12th pass

2 Answers

Arun
25750 Points
4 years ago
Reducing sugars are sugars where the anomeric carbon has an OH group attached that can reduce other compounds. ... A disaccharide can be a reducing sugar or a non-reducing sugar. Maltose and lactose are reducing sugars, while sucrose is a non-reducing sugar
Vikas TU
14149 Points
4 years ago
Dear student 
 For sucrose the bond that connects the glucose to the fructose is the reducing end (free anomeric carbon) and so is not available and will not react in browning reactions based on reducing sugars like maltose in the Maillard reaction but will brown by caramelization.
Good Luck 

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