DISACCHARIDE

S
a discussion
INTRODUCTIO
N
Disaccharides are a type of
carbohydrate composed of two
monosaccharides. They play a
vital role in human metabolism
and are commonly found in
many foods. This presentation
aims to provide an in-depth
discussion on the different
types and structures of
disaccharides.
TYPES OF
DISACCHARIDES

There are three common types

of disaccharides: maltose,
sucrose, and lactose. M altose
is composed of two glucose
molecules, sucrose is
composed of glucose and
fructose, and lactose is
composed of glucose and
galactose. Each type has a
unique structure and function.
 Maltos
e

Maltose is a disaccharide
comm only found in grains and
fermented products. It is
composed of two glucose
m olecules linked by an α-1,4-
glycosidic bond. M altose is
used in the production of
beer and malted milk.
 Sucrose

Sucrose is a disaccharide
commonly found in fruits and
vegetables. It is composed of
glucose and fructose linked by
an α-1,2-glycosidic bond.
Sucrose is commonly used as a
sweetener in food and drinks.
 Lactose

Lactose is a disaccharide
found in milk and dairy
products. It is composed of
glucose and galactose
linked by a β-1,4-glycosidic
bond.
Lactose intolerance is a
comm on condition where
the body cannot digest
lactose properly.
 CONCLUSIO
N
In conclusion, disaccharides are an important type of
carbohydrate with various structures and functions.
Understanding the different types of disaccharides
and their properties can provide insights into human
metabolism and the role of carbohydrates in our
diet.