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Trisaccharide |
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trisaccharide [trī′sak·ə‚rīd]
(biochemistry) A carbohydrate which, on hydrolysis, yields three molecules of monosaccharides. Trisaccharide a carbohydrate consisting of three mono-saccharide residues linked by glycoside bonds. Trisaccharides may be of the reducing or nonreducing type; this, along with their monosaccharide content, determines their properties. Most natural nonreducing trisaccharides are derivatives of the disaccharide sucrose, with residues of various types added to the glucose or fructose residue. The trisaccharides formed by addition of a glucose residue are gentianose and melezitose, respectively. Addition of a galactose residue produces raffinose (the most common trisaccharide) or planteóse, and addition of a fructose residue produces kestose. Reducing trisaccharides (panose and maltotriose) are relatively uncommon in nature. Want to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit the webmaster's page for free fun content. |
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