| Chem 431 |
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Fall 2007 |
| Lecture Notes: 10 October |
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| PREVIOUS |
Chymotrypsin: (digestive enzyme: zymogens-precursor protein has peptide covering active site, activated by having it hydrolyzed off).
The carbohydrates, or sugars, are our third group of biomolecules. They are characterized by having a carbonyl carbon (aldehyde or ketone) and multiple hydroxyl groups. The smallest sugars are thus the three carbon trioses, glyceraldehyde (aldotriose) and dihydroxyacetone (ketotriose), text Figure 7-1a.
The ring is then sealed via a hemiacetal bond. (text Figure 7-6) This would normally be quite unstable, however the closeness of the two reacting centers in the same chain makes them poor leaving groups, thus the hemiacetal is in fact the stable form of the six carbon aldoses. Thus the expected aldehyde chemistry for glucose is not seen (glucose is stable to oxygen etc.). Note that if drawn in the proper conformations (text Figure 7-8), or if constructed as models it will be seen that the chair conformation should be more stable. In addition, the beta configuration of the hemiacetal -OH will be equatorial and should thus be preferred steriochemically as is in fact the case. Interestingly organisms can generally only use the alpha form, so isomerases are provide to interchange the two.
Note that these sugars with hemiacetal groups are "reducing sugars." (text Figure 7-10) That is the hemiacetal can open up and be oxidized as an aldehyde.
Can link sugars via acetal bonds, known as glycosidic bonds.
There are four common disaccharides:
The first two are reducing sugars, that is they have "free" aldehyde groups, whereas sucrose and trehalose have both carbonyl groups tied up in the relatively stable glycosidic bond. Maltose, fructose and trehalose are joined in alpha-glycosidic bonds. In general the alpha-glycosidic bond is easily cleaved (it is less stable chemically and organisms have enzymes to cleave it) whereas the beta-glycosidic bond is very difficult to break down.
An exception for mammals is the ability of nursing animals to digest lactose, for which the special enzyme Lactase is provided. Note that this ability is generaly lost at the age of weaning, at which time the animal becomes lactose intolerant.
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Last modified 16 November 2007