Trihexose

Trihexose is a classification of carbohydrates that are composed of three monosaccharide units linked together. These units are typically hexoses, which are six-carbon sugars. The linkage between the monosaccharides is a glycosidic bond. Depending on the specific monosaccharides and the nature of the glycosidic bond, various trihexoses can be formed.

The most common monosaccharides that form trihexoses are glucose, fructose, and galactose. When three glucose units are linked, it forms a trisaccharide called isomaltotriose. If a glucose, fructose, and galactose are linked in a specific arrangement, it could also result in a trihexose. However, the term trihexose is less commonly used than specific names of trisaccharides.

The properties of a trihexose, such as its sweetness, solubility, and digestibility, are influenced by the types of monosaccharides and the specific linkage between them. Some trihexoses occur naturally in small amounts in certain foods, while others can be synthesized. Their biological significance is generally limited compared to disaccharides like sucrose or polysaccharides like starch, as they are often broken down into their constituent monosaccharides for absorption and metabolism.