anhidroglükóze

Anhidroglükóze refers to a glucose molecule that has lost a molecule of water. This process is a form of dehydration. In carbohydrate chemistry, when two monosaccharide units combine to form a disaccharide, a molecule of water is eliminated. This linkage is known as a glycosidic bond. Similarly, in the formation of polysaccharides from monosaccharides, multiple water molecules are removed.

The term "anhydro" signifies the removal of water. Therefore, anhidroglükóze specifically denotes a glucose unit within a larger carbohydrate structure where the necessary hydroxyl (-OH) groups have reacted to form a glycosidic linkage, with the concomitant release of a water molecule. For example, in the formation of maltose from two glucose units, one molecule of water is lost, resulting in two glucose units linked by an alpha-1,4 glycosidic bond. Each glucose unit within the maltose molecule can be considered an anhidroglükóze unit in this context.

This concept is fundamental to understanding the structure and formation of disaccharides and polysaccharides, which are common and important carbohydrates in biological systems. The removal of water is a key reaction in the synthesis of these larger molecules.