3.1.1.3 Oligosaccharide

3.1.1.3 Oligosaccharide

An oligosaccharide is a  carbohydrate that contains two to ten monosaccharide units covalently bonded to each other. Raffinose and stachyose are two important oligosaccharides present in dried beans, peas and lentils, which yield three and four monosaccharide units respectively on hydrolysis.

Last modified: Tuesday, 21 February 2012, 9:32 AM