Page 13 - 01 CARBOHYDRATES for TCM

Physical and chemical properties of Oligosaccharides

 Soluble in water Glycosidic linkages

 Low molecular weight carbohydrates

 Sweet taste

 Oxidized by Fehling solution

 Acid hydrolysis easily breaks these bonds; enzymatic

hydrolysis breaks them with high specificity

 Low pH and high temperature tend to impair the

physicochemical properties and reduce nutritional

value.

 The NDOs serve as dietary fibers and prebiotics.