Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides) - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 14

1
2

CHO

6

H C

C
C
C
CH 2 OH

OH

CH 2 OH

3
4
5

6

OH

5

HO H O

OH

5

O

HO

H
H

OH
OH

4

4 1

OH HO OH

2

HO

3

1

OH

3 2

6

OH

D -Glucose
Open chain (Fischer) form

β- D -Glucose
Ring forms: Haworth and Chair configuration

Figure 2.2 Open chain (Fischer projection) and ring forms (Haworth and Chair coniguration) of d -glucose.

O

H OH

H OH

D -Glyceraldehyde

O O

H OH HO H

H OH H OH

OH OH

D -Erythrose D -Threose

O O O O

H OH HO H H OH HO

HO

H
H

H OH H OH HO H

H OH H OH H OH H OH

OH OH OH OH

D -Arabinose D -Xylose D -Lyxose D -Ribose

O O O O O O O O

H OH HO H H OH H OH H OH HO H H OH HO

HO
HO

H
H
H

H OH H OH HO H HO H H OH H OH

HO
HO

H
H

H OH H OH H OH H OH HO H HO H

H OH H OH H OH H OH H OH H OH H OH H OH

OH OH OH OH OH OH OH OH

D -Allose D -Altrose D -Glucose D -Mannose D -Gulose D -Idose D -Galactose D -Talose

Figure 2.3 Structure and stereochemical relationships of d -aldoses having three to six carbons.