Disaccharides vs. Polysaccharides
Key Differences
Comparison Chart
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Considered As
Water Solubility
Taste
Reducing Strength
Number of Monomers
Chemical Structure
General Formula
Significance
Molecular Weight
Foods as Examples
Disaccharides and Polysaccharides Definitions
Disaccharides
Polysaccharides
Polysaccharides
Disaccharides vs. Polysaccharides
Disaccharides are considered as molecules of sugar made up of monosaccharides, and polysaccharides are considered as carbohydrate molecules composed of several molecules of monosaccharides linked with glycosidic bonds. Most of the disaccharides are usually soluble in water, whereas polysaccharides are generally insoluble in water. Disaccharides also sweet in taste; on the contrary, polysaccharides are not sweet.
Most of the disaccharides are act as reducing sugars; on the contrary, polysaccharides always act as non-reducing sugars. Disaccharides are usually consisting of two monomers; on the flip side, polysaccharides contain a large number of monomers. The chemical structure of disaccharides contain linear, branched or unbranched, and simple chemical structure, while polysaccharides contain the chemical structure as branched or complex structures.
The chemical rings in disaccharides contain two ring structures; on the other hand, polysaccharides consist of several ring structures. The general formula of disaccharides is (CH2O) n, where n could be from 2 to 10, while the general formula for polysaccharides is (CH2O) y, where n could be more than 200-250. Disaccharides are used by plants to transport molecules like fructose, lactose, and glucose between cells of plants; on the contrary, polysaccharides refer to the structural constituent in cell walls of plants that act as an energy reservoir.
Disaccharides contain a comparatively larger molecular weight as compare to monosaccharides; on the other hand, polysaccharides contain comparatively larger molecular weight as compare to all other molecules. Food use an example in disaccharides are table sugar or disaccharides are found in beetroot; conversely, some examples of food in polysaccharides are oats, buckwheat, brown rice, etc.
What are Disaccharides?
Disaccharides are referred to as sugar molecules that are made up of two monosaccharides. Hence, every molecule of disaccharide formed of two chemical rings. The bond or link present among two monosaccharides is known as a glycosidic bond.
Disaccharides are also known as simple sugars. All disaccharides are dissolved in water and colorless or dull when soluble in water. Some of the disaccharides could sweet in taste, but some not act as sweet.
Significance of disaccharides Is that they are used by plants to transport molecules like fructose, lactose, and glucose between cells of plants. Various examples are sucrose, lactose, and maltose. Food uses an example in disaccharides are table sugar, found in beetroot, or add in food for sweetness.
Types
- Reducing Sugars: Could perform as a reducing agent
- Non-Reducing Sugars: Cannot perform as a reducing agent
What are Polysaccharides?
A polysaccharide is considered a carbohydrate that is composed of several monosaccharides through glycosidic bonds. They are an extensive series of monosaccharide molecules. Hence, all the polysaccharides are formed of several chemical rings.
The composition of polysaccharides happens by polymerization condensation because a molecule of water is produced by every glycosidic bond. Many polysaccharides are usually insoluble in water and do not contain a sweet taste. Because of the complex structure of polysaccharides, they all act as non-reducing agents.
Polysaccharides contain the chemical structure as branched or complex structures. Some of the polysaccharides’ examples are starch and cellulose.
Classification
- Homo-Polysaccharides: Composed of only one type of monosaccharides
- Hetero-Polysaccharides: Composed of two or more types of monosaccharides
