Question

Define the following terms:
i.Glycosidic Linkage
ii.Invert Sugar
iii.Oligosaccharides

Answer 1

Hint: A Glycosidic Linkage is formed between two monosaccharide units. Invert sugar is produced by breaking the bonds between the glucose and fructose. Oligosaccharides are produced when two or more monosaccharides combine by O-glycosidic bonds

Complete step by step answer:
-Glycosidic Linkage: A Glycosidic Linkage is the same as Glycosidic Bond. It is a type of Linkage which is formed between two monosaccharide units through an oxygen atom by the loss of water molecule $(H_{2}O)$.
-It is a type of covalent bond that combines a sugar (carbohydrates) molecule to any other group that may be or may not be a sugar. A substance that contains a Glycosidic Linkage is called a Glycoside. Many plant secondary metabolites in nature occur as Glycosides.
-The Glycosidic linkage or bond is mostly unstable and subject to hydrolysis (by diluted acids or by enzymes). Consequently, the types of Glycosidic linkage are categorised as:
O-glycosides
C-Glycosides
S-Glycosides
N-Glycosides
-Invert Sugar: Hydrolysis of sucrose conducts about a change in a sign of rotation from dextro (+) to laevo (-) and then the product is known as invert sugar. Invert sugar is produced by breaking the bonds between the glucose and fructose. The products are a solution of half free glucose and half free fructose. Those bonds are then broken through hydrolysis—a chemical reaction between water and heat, acids or enzymes.
In simple words, it can be said that:
Sucrose – Glucose and Fructose
Invert Sugar - Free Glucose and Free Fructose
It is commercially used in many food items such as baked goods, confections, or fruit preserves and beverages to intensify flavour and texture and lengthen shelf life
-Oligo saccharides: Oligosaccharides are produced when two or more monosaccharides combine by O-glycosidic bonds. Some Examples are sucrose, maltose and lactose. Certain enzymes are used to make or catalyse the glycosidic bonds in oligo saccharides and each sugar must be specific to each enzyme accustomed for each new glycosidic bond. Oligosaccharides, which are common in legume seeds, are thought to be the vital producers of flatus. These saccharides contain one, two, or three galactose units combined to $$\alpha$$ -1,6 glycosidic linkages.

Note:
Invert sugar bears a resemblance to honey in composition but not in flavour and is commercially produced by enzymatic or acidic hydrolysis.