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Galactose (/ ɡ ə ˈ l æ k t oʊ s /, galacto-+ -ose, "milk sugar"), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 65% as sweet as sucrose. [2] It is an aldohexose and a C-4 epimer of glucose. [3] A galactose molecule linked with a glucose molecule forms a lactose molecule.
Raffinose can be hydrolyzed to D-galactose and sucrose by the enzyme α-galactosidase (α-GAL), an enzyme synthesized by bacteria found in the large intestine. α-GAL also hydrolyzes other α-galactosides such as stachyose, verbascose, and galactinol, if present. In plants, raffinose plays a significant role in stress responses, particularly ...
Plant mannans have β(1-4) linkages, occasionally with α(1-6) galactose branches, forming galactomannans. They are insoluble and a form of storage polysaccharide. Ivory nut is a source of mannans. An additional type is galactoglucomannan found in soft wood with a mixed mannose/glucose β(1
Galactan (galactosan) is a polysaccharide consisting of polymerized galactose. [1] In general, galactans in natural sources contain a core of galactose units connected by α(1→3) or α(1→6), with structures containing other monosaccharides as side-chains.
Galactolipids are a type of glycolipid whose sugar group is galactose. They differ from glycosphingolipids in that they do not have nitrogen in their composition. [1] They are the main part of plant membrane lipids where they substitute phospholipids to conserve
Stachyose is a tetrasaccharide consisting of two α-D-galactose units, one α-D-glucose unit, and one β-D-fructose unit sequentially linked as Gal(α1→6)Gal(α1→6)Glc(α1↔2β)Fruf. [1] Together with related oligosaccharides such as raffinose , stachyose occurs naturally in numerous vegetables (e.g. green beans , soybeans and other beans ...
The good news for the milkvetch plant is that they usually need wildfire to sprout — meaning dormant seeds now have a massive new habitat for a new crop of the rare shrub.
Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as ethylene glycol, glycerol and sugar alcohols, may have a sweet taste but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars.