Difference Between Reducing Sugar and Starch

关键区别 - 减少糖与淀粉

氧化还原是一种化学反应，改变了oxidation number分子，原子或离子的。氧化和还原are the main two events occur during the Redox reaction. Loss of electrons or increase inoxidation state被称为氧化，而电子的增益或氧化状态的减少称为还原。还原剂是一种可以将电子捐赠给另一个分子并在氧化态下降低的分子。一些sugarscan act as reducing agents. They are known as reducing sugars. Reducing sugars have the醛氧化并转化为carboxylic acid团体。淀粉是一个聚合物由淀粉和淀粉蛋白. It is the major carbohydrate reserve in plants. Starch does not possess a free hydrogen molecule which is attached to oxygen. Hence, starch is unable to be formed the open aldehyde and as a result unable to be oxidized and reduced other sugars. Thekey difference在减少糖和淀粉之间淀粉不是由于圆圈上没有氢而导致的糖，以便打开环.

内容

1.Overview and Key Difference
2.What is Reducing Sugar
3.What is Starch
4.减少糖和淀粉之间的相似之处
5。并排比较 - 以表格形式减少糖与淀粉
6。概括

What is Reducing Sugar?

Sweet soluble carbohydrates are known as sugars. There are various types of sugars. They can bemonosaccharides (simple sugars), disaccharides或者多糖. Monosaccharides include葡萄糖，果糖,半乳糖etc. Disaccharides includesucrose, lactoseetc. Polysaccharides include starch,纤维素, pectin etc. Most of the monosaccharides are having an aldehyde group or aketone团体。因此，它们可以被氧化并充当另一个分子的还原剂。任何能够充当还原剂的糖都被称为还原糖。糖分子通过还原另一种化合物而被氧化。在此反应过程中，糖分子的羰基碳转化为羧基失去电子。

The sugar that we consume is sucrose. Sucrose is a disaccharide made from one molecule of fructose and one molecule of glucose. Sucrose does not have a free aldehyde or keto group. Therefore, it is anon-reducing sugar. Some disaccharides are reducing sugars such as lactose, cellobiose, and maltose. Some oligosaccharides and polysaccharides are also acting as reducing agents. Reducing sugars can be identified by a simple test which is known as Tollens’ test or Benedict’s test.

What is Starch?

淀粉是一个highly branched and highly organized polymeric carbohydrate. It is a white, tasteless granular organic compound made from amylase (linear polymer) and amylopectin (branched polymer). Starch is a polysaccharide which has the chemical formula of (C₆H₁₀O₅)_n. Starch is produced by green plants as an energy reserve in seeds, roots, tubers, stem and in fruits. Since most of the plant matter contains starch, it is the most common carbohydrate in the human diet. Starch is the main polymer in most of the foods that we eat such as wheat, rice, potatoes, maize etc.

淀粉是一种非还原糖。它没有免费的醛或酮基来打开淀粉结构。淀粉可以通过碘测试来识别。淀粉给蓝黑色带有iodine.Glycogenwhich is in animal tissues has a similar structure to starch. But glycogen is highly branched than starch.

What are the Similarities Between Reducing Sugar and Starch?

• 还原糖和淀粉是碳水化合物
• 两者都是由单糖制成的。
• 两者都包含C，H和O。
• 在植物和其他生物中发现还原糖和淀粉。

What is the Difference Between Reducing Sugar and Starch?

Reducing Sugar vs Starch
任何能够充当还原剂的糖都被称为还原糖。	淀粉是由淀粉酶和淀粉蛋白制成的复杂聚合物，是一种非还原糖。
Type of the Sugar
大多数还原糖是单糖。	淀粉是多糖。
有游离醛或酮类的存在
Reducing sugar has a free aldehyde or keto group.	Starch does not have a free aldehyde or keto group.
本尼迪克特反应
Reducing sugar gives dark red color (brick color).	淀粉不给红色，而是保持颜色为绿色。
碘反应
减少糖不提供蓝色/黑色。	Starch gives blue/black color.

概括–Reducing Sugar vs Starch

Carbohydrates are different types such as monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Starch is a polysaccharide composed of linear polymer amylase and branched polymer amylopectin. It is a highly organized complex polymer which does not have free aldehyde or ketone group. Sweet carbohydrates are mostly referred as sugars. Some sugars mainly monosaccharides and some disaccharides act as reducing agents since they possess free aldehyde or ketone groups in their structures. Hence, they are known as reducing sugars. Starch is not a reducing sugar. However, starch is the main organic compound which is produced by plants to store energy. This is the difference between reducing sugar and starch.

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Reference:

1.“淀粉。”食品和文化百科全书，百科全书。Available here
2.“Reducing sugar.” Wikipedia, Wikimedia Foundation, 2 Dec. 2017.Available here

Image Courtesy:

1.'dreduc或l1vuong的糖 - 自己的工作，(CC BY-SA 3.0)viaCommons Wikimedia
2.’Starch grains’By Silentelove – Own work,(CC BY-SA 4.0)viaCommons Wikimedia