Carbohydrate
Carbohydrate
Unit 2: Bio-molecules……………………………………………………….
8 hrs
2.1 Carbohydrate: Definition, Classification, composition, Function, metabolism
2.2 Protein: Definition, Classification, Composition, Function, metabolism
2.3 Lipid: Definition, Classification, composition, Function, metabolism
Carbohydrate
Definition: Carbohydrates are polyhydroxy aldehydes or ketones, or substances that yield such
compounds on hydrolysis. The simplest form is called monosaccharides.
Carbohydrate is the most abundant biomolecule on earth. It is synthesized by plants through the
process known as photosynthesis which converts more than 100 billion metric tons of CO2 and
H2O per year into cellulose (carbohydrate) and other plant products.
Composition: Many, but not all, carbohydrates have the empirical formula (CH2O)n or Cn(H2O)n
where n≥3; some also contain nitrogen, phosphorus, or sulfur.
Function (Biological significance) of carbohydrates:
1. It represents 50-60% of most human food and 0.6% of his weight.
2. It is important rapid source of energy (4.2 Cal/g).
3. It can act as storage of energy in plants in the form of starch and less frequently in
mammals as glycogen.
4. It can act as structural components of many organisms (supporting function in plants as
cellulose).
5. It can be cell-membrane components mediating intercellular communication.
6. It can be cell-surface antigens (it participates in recognition and adhesion between cells).
7. It can be part of the body’s extracellular ground substance (carbohydrate polymers
lubricate skeletal joints).
8. It can be associated with other biological macromolecules like proteins and lipids to form
glycoproteins and glycolipids, respectively.
9. It forms part of nucleic acids (ribose and deoxyribose in RNA and DNA)
10. It forms part of several coenzymes (like NAD+, NADP+, FAD, CoA).
Classification:
Carbohydrates, in general, may be classified into two classes:
(i) Sugars. These are crystalline substances which are sweet and water soluble. E.g.,
glucose, fructose and cane sugar.
(ii) Non-sugars. These are tasteless, insoluble in water and amorphous. For example.
Starch, cellulose, etc.
However, these days Carbohydrates are systematically classified into three major group:
monosaccharides,
oligosaccharides, and
polysaccharides
The word “saccharide” is derived from the Greek sakcharon, meaning “sugar”.
Monosaccharides.
The simplest carbohydrates that cannot be hydrolysed into simpler carbohydrates, are called
monosaccharides.
Depending upon whether they contain an aldehyde or keto groups, they may be called aldoses or
ketoses.
E.g., a five carbon monosaccharide having aldehyde group is called aldopentose and six carbon
monosaccharide containing a keto group is called keto-hexose.
A few examples of monosaccharides are:
Aldotetroses: Erythrose and Threose; CH2OH(CHOH)2 CHO.
Ketotetroses: Erythrulose, CH2OHCOCHOHCH2OH.
Aldopentoses: Ribose, arabinose, Xylose and Lyxose. CH2OH(CHOH)3 CHO.
All have a common molecular formula but different structures.
Ketopentoses: Ribulose and Xylulose; CH2OHCO(CHOH)2 CH2OH.
Aldohexoses: Glucose, mannose, galactose; CH2OH(CHOH)4 CHO.
Ketohexoses: Fructose, Sorbose etc. CH2OHCO(CHOH)3 CH2OH.
Oligosaccharides.
These are the carbohydrates which can be hydrolysed into a definite number of monosaccharide
molecules.
Depending upon the number of monosaccharides that are obtained from them on hydrolysis, they
may be called di-, tri- or tetrasaccharides:
E.g., Disaccharides: sucrose, lactose, maltose.
All these have the same molecular formula C12H22O11.
Trisaccharides: raffinmose (C18H32O16).
Tetrasaccharides: stachyose (C24H42O21).
Polysaccharides.
Carbohydrates that yield a large number of molecules (more than ten molecules) of
monosaccharides on hydrolysis are called polysaccharides.
These monosaccharide units are joined together by oxide bridges.
These linkages are called glycosidic linkages.
The common and widely distributed polysaccharides correspond to the general formula
(C6H10O5)n .
Polysaccharides are not sweet in taste, so they are called non-sugars.
The common examples are starch, cellulose, glycogen, etc.
Starch is a glucose polymer that is the principal food storage carbohydrate in plants.
Hydrolysis of starch, usually by enzymatic reactions, produces a syrupy liquid consisting largely of
glucose
Cellulose serves as structural material in plants, providing structural strength and rigidity to plants.
