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Reducing sugar

A reducing sugar is any sugar that is capable of acting as a reducing agent. In an alkaline solution, a reducing sugar forms some aldehyde or ketone, which allows it to act as a reducing agent, for example in Benedict's reagent. In such a reaction, the sugar becomes a carboxylic acid.

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Importance in medicine

Importance in food chemistry

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Reducing sugar

Nodes82
Edges81
Triples37
Avg. degree1.98
Density0.02439
Components1

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Reducing sugar

Top relations

related to Characterization · 12
Reducing sugar → Ag, Benedict's, Cu2, Fehling's, II, It, Reducing, Several, The, Tollens, Two, When Tollens
related to Aldoses and ketoses · 6
Reducing sugar → Monosaccharides, Sugars, The, Therefore, This, Thus
related to Food quality · 5
Reducing sugar → Fehling's, However, II, Lane-Eynon, The
related to Maillard reaction · 5
Reducing sugar → However, Maillard, MRPs, One, The
related to Examples · 4
Reducing sugar → All, However, Many, This

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Important terminology

reducing sugar sugars aldehyde monosaccharides group disaccharides aldoses glucose ketoses one form reaction test two nonreducing food open-chain solution however

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
starchinstance ofare nonreducing disaccharides since neither of the rings is capable of opening.In glucose polymers0.80text
starch-derivatives like glucose syrupinstance ofare nonreducing disaccharides since neither of the rings is capable of opening.In glucose polymers0.80text
maltodextrininstance ofare nonreducing disaccharides since neither of the rings is capable of opening.In glucose polymers0.80text
dextrin the macromolecule begins with a reducing sugarinstance ofare nonreducing disaccharides since neither of the rings is capable of opening.In glucose polymers0.80text
a free aldehydeinstance ofare nonreducing disaccharides since neither of the rings is capable of opening.In glucose polymers0.80text
Reducing sugarrelated to Aldoses and ketosesMonosaccharides0.60section
Reducing sugarrelated to Aldoses and ketosesThe0.60section
Reducing sugarrelated to Aldoses and ketosesThus0.60section
Reducing sugarrelated to Aldoses and ketosesSugars0.60section
Reducing sugarrelated to Aldoses and ketosesTherefore0.60section
Reducing sugarrelated to Aldoses and ketosesThis0.60section
Reducing sugarrelated to CharacterizationSeveral0.60section

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