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L-fucose (6-deoxy galactose) which is an important component of the glycoprotein and the other one is the 6-deoxy-2-mannose (L-rhamnose) present in many ~ant polysaccharides. Disaccharides/Oligosaccharides Sugars that contains 2-10 monosaccharide units are called as oligosaccharide. The general formula of oligosaccharide is Cn(H 20\_I. Glycosidic linkage The linkage between the two monosaccharide sugar unit is called as a glycosidic bona linkage. Depending upon the number of monosaccharid~s units, oligosaccharides are further classified into: OJt, -36- .

L-fucose (6-deoxy galactose) which is an important component of the glycoprotein and the other one is the 6-deoxy-2-mannose (L-rhamnose) present in many ~ant polysaccharides. Disaccharides/Oligosaccharides Sugars that contains 2-10 monosaccharide units are called as oligosaccharide. The general formula of oligosaccharide is Cn(H 20\_I. Glycosidic linkage The linkage between the two monosaccharide sugar unit is called as a glycosidic bona linkage. Depending upon the number of monosaccharid~s units, oligosaccharides are further classified into: OJt, -36- .

Se of amylose is a 1 ~ 4 glycosidic linkage. It is the water soluble component of the starch. Amylose on partial hydrolysis yield glucose and maltose. On treatment with iodine solution it gives deep blue colour. a, I A-Glycosidic linkage 1 '---- 0 H o n Partial structure of amylose Amylopectin Amylopectin is a branched polymer. The molecular weight varies up to several millions. , a 1 ~ 4 glycosidic and a 1 ~ 6 glycosidic linkage. Branching occurs at every 20-30 residues. When amylopectin is treated with iodine solution it gives deep red colour.

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