Sucrose and Related Oligosaccharides

Abstract

SucroseSucrose($α$-d-glucopyranosyl-(1↔2)-$β$-d-fructofuranoside) is the most common low‐molecular‐weight sugar found in the plant kingdom. It is ubiquitouslyknown as common table sugar and primarily produced industrially from sugarcane (Saccharum officinarum) and sugar beet(Beta vulgaris); the basics of the industrial manufacture of sucrose are outlined in this chapter. Commercial sucrosehas a very high purity (> 99.9%) making it one of the purest organic substances produced on an industrial scale. Value-addition to sucrose viachemical and biotechnological reactions is becoming more important for the diversification of the sugar industry to maintain the industries'competitiveness in a world increasingly turning to a bio-based economy. The basis for the chemical reactivity of sucrose is the eight hydroxyl groupspresent on the molecule, although, sucrose chemical reactivity is regarded as difficult. Increasing use of enzymatic biotechnological techniques toderivatize sucrose is expected, to add special functionalities to sucrose products like biodegradability, biocompatibility, and non-toxicity. Analysis ofsucrose by colorimetric, enzymatic, oxidation-reduction and chromatography methods are discussed. Oligosaccharides related to sucrose are outlined indetail and include sucrose-based plant, honey and in vitro oligosaccharides.