Why Is Sucrose a Non-Reducing Sugar?

Why is maltose a
reducing sugar but not sucrose?
Reducing capability is defined by the presence of free or potential aldehyde or ketone group.
All monosaccharides have free ketone or aldehyde group. this means that they are all reducing sugars.
Maltose and sucrose are disaccharides, which means that they are made up of two monosaccharides.
Maltose is made up of two glucose units while sucrose is made up of glucose and fructose. The reducing
ability of disaccharides is defined by the presence of a potential aldehyde or ketone group.
In the ring structures of sucrose and maltose, you have an anomeric carbon. this is the carbon which was
hydrolyzed in the straight-chain structure. This is also the carbon that can open up the ring structure and
reduce a metal ion.
Maltose's anomeric carbon is "free" and can therefore open up the ring and reduce the metal ion.
On the other hand, sucrose's anomeric carbon is not "free" since this carbon is used to link fructose and
glucose together. therefore, this anomeric carbon can't open up the ring structure and react with the
reagent

Sucrose is a disaccharide of glucose and fructose. Sucrose contains no free anomeric carbon atom; the
anomeric carbon atoms of the two hexoses are linked to each other. Therefore sucrose is not a reducing
sugar.
Maltose is a disaccharide of two glucose. The first glucose residue cannot undergo oxidation, but the
second one can, because it has a free anomeric carbon atom (A free anomeric carbon atom is reactive).
Maltose is a reducing sugar..