Name: carbohydrate structure and bonding
Uploaded: 2023-04-30T18:28:47.000Z
Duration: 3 min 25 s
Channel: JoVE

K12 Standards

Florida Department of Education

High School

Life Science

SC.912.L.18

SC.912.L.18.1

Chemistry of Carbohydrates

Los carbohidratos son compuestos de carbono, hidrógeno y oxígeno. Estas moléculas reciben su nombre de la fórmula empírica de muchos monosacáridos s que tienen dos átomos de hidrógeno y un átomo de oxígeno por cada carbono. Los carbohidratos simples son monómeros llamados monosacáridos y dímeros llamados disacáridos.Los carbohidratos complejos son polímeros llamados polisacáridos. Un monosacárido se puede clasificar como aldosa o cetosa por su grupo funcional. Los que tienen un grupo aldehído se denominan aldosas y los que tienen un grupo cetona se denominan cetosas.Los monosacáridos suelen contener de tres a siete átomos de carbono en sus cadenas. Cada uno de los carbonos se puede numerar comenzando con el número uno desde el extremo más cercano al carbono del carbonilo. Los azúcares pueden formar estructuras de anillo no planas y, en la naturaleza, existen principalmente en esta forma cíclica.Las estructuras de anillo se forman cuando el grupo carbonilo reacciona con un grupo hidroxilo en el extremo opuesto de la molécula a través de una reacción de condensación. El carbono unido al aldehído o cetona reactivo también se conoce como carbono anomérico. Estas estructuras de anillo de carbono-oxígeno pueden existir como dos anómeros:alfa y beta.Los anómeros son isómeros estructurales que difieren en la configuración en el carbono del carbonilo. En la forma alfa, el grupo hidroxilo en el carbono anomérico y el grupo CH2OH en el último carbón dentro del anillo están ubicados en lados opuestos del anillo, y en la forma beta, están ubicados en el mismo lado. Se utiliza una convención de nomenclatura similar para los enlaces que unen los monosacáridos a otras moléculas.Los enlaces formados por debajo de la estructura del anillo se conocen como enlaces alfa, mientras que los que están por encima del anillo se conocen como enlaces beta. Los números en el nombre de los enlaces glicosídicos indican los números de carbono de los monosacáridos que están involucrados en los enlaces. Cuando dos monosacáridos se unen a través de enlaces glicosídicos, forman disacáridos.Los enlaces glicosídicos son enlaces covalentes que se forman cuando el grupo hidroxilo de un monosacárido reacciona con el carbono anomérico de otro monosacárido con la eliminación de una molécula de agua. Los polisacáridos o carbohidratos complejos son una cadena de monosacáridos que se mantienen unidos por enlaces covalentes. La variación en los enlaces glicosídicos presentes en estas moléculas puede dar como resultado diferentes tipos de polisacáridos del mismo monosacárido.Las moléculas de glucosa unidas a través de enlaces β-1, 4-glicosídicos forman la celulosa, un polisacárido insoluble en agua. Las moléculas de glucosa unidas a través de enlaces α-1, 4-glicosídicos forman la amilosa, un polímero soluble en agua y un componente del almidón. El almidón y la celulosa son polisacáridos que se encuentran en las plantas.El glucógeno es una molécula insoluble en agua hecha de glucosa unida a través de enlaces α-1, 4-glicosídicos y ramificación intermitente a través de enlaces α-1, 6-glicosídicos. El glucógeno sirve como polisacárido de almacenamiento en animales.

química de los hidratos de carbono

Los carbohidratos son una parte esencial de la dieta en los humanos y animales. Los granos, las frutas y las verduras son fuentes naturales de carbohidratos que proporcionan energía al cuerpo, particularmente a través de la glucosa, un azúcar simple que es un componente del almidón y un ingrediente en muchos alimentos básicos. La fórmula estequiométrica (CH2O)n, donde n es el número de carbonos en la molécula, representa a los carbohidratos. En otras palabras, la relación entre carbono e hidrógeno y oxígeno es de 1:2:1 en las moléculas de carbohidratos. Esta fórmula también explica el origen del término “carbohidrato”: Los componentes son carbono (“carbo”) y agua (“hidrato”). Los carbohidratos se pueden clasificar en simples y complejos. Los monosacáridos y los disacáridos son carbohidratos simples. Los polisacáridos son carbohidratos complejos.
 Monosacáridos
 Los monosacáridos son azúcares simples, el más común de los cuales es la glucosa. En los monosacáridos, el número de carbonos suele variar de tres a siete. Si el azúcar tiene un grupo aldehído (el grupo funcional con la estructura R-CHO), es una aldosa, y si tiene un grupo cetona (el grupo funcional con la estructura RC(=O)R'), es una cetosa. Dependiendo del número de carbonos en el azúcar, pueden ser triosas (tres carbonos), pentosas (cinco carbonos) y/o hexosas (seis carbonos).
 La galactosa y la fructosa son otros monosacáridos comunes. La glucosa, la galactosa y la fructosa son monosacáridos isoméricos (hexosas), lo que significa que tienen la misma fórmula química pero estructuras ligeramente diferentes. La glucosa y la galactosa son aldosas, y la fructosa es una cetosa.
 Los monosacáridos pueden existir como una cadena lineal o como moléculas en forma de anillo. En las soluciones acuosas, generalmente se encuentran en forma de anillo. La glucosa en forma de anillo puede tener dos arreglos diferentes del grupo hidroxilo (OH) alrededor del carbono anomérico (carbono 1 que se vuelve asimétrico en el proceso de formación de los anillos). Si el grupo hidroxilo está por debajo del carbono número 1 en el azúcar, está en la posición alfa (α), y si está por encima del plano, está en la posición beta (β).
 <h4>Disacáridos</h4>
 Los disacáridos se forman cuando dos monosacáridos se someten a una reacción de deshidratación (o una reacción de condensación o síntesis de deshidratación). Durante este proceso, el grupo hidroxilo de un monosacárido se combina con el hidrógeno de otro monosacárido, liberando una molécula de agua y formando un enlace covalente. Esto se llama enlace glicosídico. Los enlaces glicosídicos (o uniones glicosídicas) pueden ser de tipo alfa o beta. Se forma un enlace alfa cuando el grupo OH en el carbono-1 de la primera glucosa está por debajo del plano anular, y se forma un enlace beta cuando el grupo OH en el carbono-1 está por encima del plano anular. El disacárido más común es la sacarosa, o azúcar de mesa, que se compone de monómeros de glucosa y fructosa.
 <h4>Polisacáridos</h4>
 Una larga cadena de monosacáridos unidos por enlaces glicosídicos es un polisacárido. La cadena puede ser ramificada o no ramificada, y puede contener diferentes tipos de monosacáridos. El peso molecular puede ser de 100.000 daltons o más dependiendo del número de monómeros unidos. El almidón, el glucógeno, la celulosa y la quitina son ejemplos de polisacáridos.
 Las plantas almacenan el almidón en forma de azúcares. En las plantas, una mezcla de amilosa y amilopectina (ambos polímeros de glucosa) comprende estos azúcares. El almidón comprende los monómeros de glucosa que se unen por enlaces glicosídicos α 1-4 o α 1-6. Los números 1-4 y 1-6 se refieren al número de carbono de los dos residuos que se han unido para formar el enlace.
 El glucógeno es la forma de almacenamiento de glucosa en humanos y otros vertebrados y está compuesto por monómeros de glucosa. El glucógeno es el equivalente animal del almidón y es una molécula altamente ramificada que generalmente se almacena en las células hepáticas y musculares. Siempre que los niveles de glucosa en la sangre disminuyen, el glucógeno se descompone para liberar glucosa.
 La celulosa es el biopolímero natural más abundante. La celulosa comprende principalmente la pared celular de una planta. Esto proporciona el soporte estructural de la célula. La madera y el papel son en su mayoría celulósicos. Los monómeros de glucosa que componen la celulosa se une por enlaces glicosídicos β 1-4.
 Este texto es adaptado de <a href="https://openstax.org/books/biology-2e/pages/3-2-carbohydrates"> Openstax, Biología 2e, Capítulo 3.4: Carbohidratos.</a>

Química de los hidratos de carbono

Los carbohidratos son una parte esencial de la dieta en humanos y animales. Los cereales, las frutas y las verduras son fuentes naturales de hidratos de carbono que proporcionan ...

Education

Educación

JoVE Core

Cell Biology

Biología Celular

Unit 1

Unidad 1

Biochemistry of the Cell

Bioquímica de la célula

KEY TERMS AND CONCEPTS

TÉRMINOS Y CONCEPTOS CLAVE

carbohydrate structure and bonding

Carbohydrates are built from sugar units and the bonds that link them. Their chemistry explains how simple sugars join to form larger molecules. It also helps show why carbohydrates have different structures and functions.

The video focuses on the main sugar types found in carbohydrates. These include monosaccharides, disaccharides, and polysaccharides. Monosaccharides are single sugar units. Disaccharides contain two sugar units, while polysaccharides are long chains of many sugar units.

The transcript also highlights how these sugar units connect through chemical bonds. These links change the size and structure of the carbohydrate molecule. That structural change is important because it affects how the molecule behaves in living systems.

Carbohydrate Structure and Bonding

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chemistry of carbohydrates

Carbohydrates are built from sugar units and the bonds that link them. Their chemistry explains how simple sugars join to form larger molecules. It also helps show why carbohydrates have different structures and functions. The video focuses on the main sugar types found in carbohydrates. These include monosaccharides, disaccharides, and polysaccharides. Monosaccharides are single sugar units. Disaccharides contain two sugar units, while polysaccharides are long chains of many sugar units. The...

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SC.912.L.18.2

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SC.912.L.18.3

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SC.912.L.18.4

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Discuss the use of chemiosmotic gradients for ATP production in chloroplasts and mitochondria.

SC.912.L.18.5

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SC.912.L.18.6

Photosynthesis

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SC.912.L.18.7

A. All living things are composed of four basic categories of macromolecules and share the same basic needs for life.

B. Living organisms acquire the energy they need for life processes through various metabolic pathways (primarily photosynthesis and cellular respiration).

C. Chemical reactions in living things follow basic rules of chemistry and are usually regulated by enzymes.

D. The unique chemical properties of carbon and water make life on Earth possible.

Carbohydrate Structure and Bonding

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