Glycosidic linkage in disaccharides is formed by the loss of a water molecule, connecting two monosaccharide units through an oxygen atom. It results from the bonding of the reducing groups (aldehydic or ketonic) of monosaccharides.
What is the significance of glycosidic linkage in disaccharides, and how does it form between two monosaccharide units?
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The glycosidic linkage in disaccharides is crucial as it connects two monosaccharide units, forming a covalent bond. This linkage is pivotal in polysaccharide and oligosaccharide synthesis, influencing the biological functions of carbohydrates. It is formed through a condensation reaction, where a hydroxyl group (-OH) from one monosaccharide reacts with the anomeric carbon of another, resulting in the elimination of water. The resulting glycosidic bond can be either alpha or beta, depending on the spatial orientation of the anomeric carbon. The specific glycosidic linkage dictates the properties and functions of the disaccharide, exemplified by sucrose (α-1,2) and lactose (β-1,4).