NAME: ANJISHNU BHOWAL

STREAM: BIOTECHNOLOGY

ROLL NO: 12100422003

SUBJECT: STRUCTURE OF BIOMOLECULES

SUBJECT CODE: PC-BT-302

YEAR: 2ND YEAR, 3RD SEM

 Abstract:
Sucrose, a common disaccharide found in nature, possesses a unique
chemical structure characterized by the absence of a free anomeric -
OH group. This chemical peculiarity sets sucrose apart from other
carbohydrates and significantly impacts its reactivity and biological
functions. In this report, we delve into the structural and chemical
implications of the absence of a free anomeric -OH group in sucrose,
highlighting its relevance in various biological processes and
applications.

Introduction:
Sucrose, commonly known as table sugar, is a disaccharide composed
of two monosaccharides, glucose, and fructose, linked together by a
glycosidic bond. Unlike other monosaccharides and some
disaccharides, sucrose lacks a free anomeric -OH group. This absence
of a free anomeric -OH group at the reducing end of the molecule has
profound chemical consequences that differentiate sucrose from
other carbohydrates.

Main Content:
Chemical Structure of Sucrose:
Sucrose consists of a glucose molecule linked to a fructose molecule
through a glycosidic bond formed between the anomeric carbon
atoms (C1) of both monosaccharides. This glycosidic bond results in
the absence of a free anomeric -OH group in sucrose, distinguishing it
from reducing sugars like glucose and maltose. The glycosidic bond
between glucose and fructose in sucrose is primarily responsible for
its characteristic sweetness and stability.
Reactivity of Sucrose:
The absence of a free anomeric -OH group in sucrose renders it non-
reducing. Reducing sugars can donate electrons and undergo reactions
with various chemical reagents. However, sucrose cannot participate
in these reactions because it lacks a free-reducing end. This property
contributes to its stability and is crucial in applications such as food
preservation.
Biological Implications:
In biological systems, enzymes called sucrases are responsible for
breaking down sucrose into its constituent monosaccharides, glucose,
and fructose. These enzymes cleave the glycosidic bond, allowing for
the absorption and utilization of the individual sugars by cells. The
absence of a free anomeric -OH group prevents spontaneous
hydrolysis, ensuring that sucrose remains intact until acted upon by
sucrases or acid hydrolysis.
Sweetness of Sucrose:
The absence of a free anomeric -OH group in sucrose is responsible for
its intense sweetness. When consumed, sucrose interacts with taste
receptors on the tongue, producing a sweet sensation. The stability of
sucrose also contributes to its long-lasting sweetness, making it a
popular choice as a sweetening agent in the food industry.
Applications of Sucrose:
Sucrose has numerous applications in food and beverage production,
pharmaceuticals, and cosmetics. Its stability and sweetness make it a
valuable ingredient for preserving and sweetening various products.
The absence of a free anomeric -OH group ensures that sucrose
remains inert in many formulations, extending the shelf life of
products.
 Conclusion:
The absence of a free anomeric -OH group in sucrose is a defining
feature of its chemical structure, setting it apart from other
carbohydrates. This unique characteristic imparts stability, sweetness,
and resistance to spontaneous reactions, making sucrose a versatile
and widely used compound in various industries. Understanding the
chemical differences between sucrose and other sugars is essential for
optimizing its applications in food science, pharmaceuticals, and
beyond.

References:
• National Centre for Biotechnology Information (NCBI).
(https://www.ncbi.nlm.nih.gov/)
• Royal Society of Chemistry (RSC). (https://www.rsc.org/)
• American Chemical Society (ACS). (https://www.acs.org/)