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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.
Even if all three component sugars are the same (e.g., glucose), different bond combinations (regiochemistry) and stereochemistry (alpha- or beta-) result in trisaccharides that are diastereoisomers with different chemical and physical properties.
Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C 12 H 22 O 11.Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars.
After separation from glucose, galactose travels to the liver for conversion to glucose. [12] Galactokinase uses one molecule of ATP to phosphorylate galactose. [2] The phosphorylated galactose is then converted to glucose-1-phosphate, and then eventually glucose-6-phosphate, which can be broken down in glycolysis. [2]
Chemical structure of stachyose. A tetrasaccharide is a carbohydrate which gives upon hydrolysis four molecules of the same or different monosaccharides. For example, stachyose upon hydrolysis gives one molecule each of glucose and fructose and two molecules of galactose. The general formula of a tetrasaccharide is typically C 24 H 42 O 21.
The structural formula of a chemical compound is a graphic representation of the molecular structure (determined by structural chemistry methods), showing how the atoms are connected to one another. [1] The chemical bonding within the molecule is also shown, either explicitly or implicitly. Unlike other chemical formula types, [a] which have a ...
guar gum, mannose:galactose ~2:1; tara gum, mannose:galactose ~3:1; locust bean gum or carob gum, mannose:galactose ~4:1; cassia gum, mannose:galactose ~5:1; Galactomannans are often used in food products to increase the viscosity of the water phase. Guar gum has been used to add viscosity to artificial tears, but is not as stable as ...
Galactose Permease (GalP), is a member of the Major Facilitator Super Family (MFS) and therefore has structural similarities to the other members of this super family such as GLUT1 (4). All members of the MFS have 12 membrane spanning alpha(α)-helices with both the C- and N-termini located on the cytoplasmic side of the membrane (4).