diglucose

Diglucose is a disaccharide, meaning it is composed of two sugar units. Specifically, it is formed by the glycosidic linkage of two glucose molecules. This linkage can occur in different ways, leading to various isomers of diglucose. The most common and significant isomer is sucrose, commonly known as table sugar. Sucrose is formed by a glycosidic bond between the anomeric carbon of glucose and the anomeric carbon of fructose, although it is often mistakenly referred to as diglucose in some contexts. However, strictly speaking, diglucose refers to a molecule made of only glucose units.

Another diglucose isomer is maltose, also known as malt sugar. Maltose is an alpha-diglucoside, formed by a glycosidic bond between two alpha-glucose units. It is a product of starch hydrolysis and is found in germinating grains. Cellobiose is another diglucose isomer, formed by two beta-glucose units linked by a beta(1->4) glycosidic bond. It is a repeating unit in cellulose, a major structural component of plant cell walls.

These diglucose molecules play various roles in biological systems. Maltose is an important intermediate in carbohydrate metabolism and is used in brewing and food production. Cellobiose is not readily digestible by most animals due to the beta-linkage, but it can be hydrolyzed by cellulase enzymes produced by microorganisms. The specific type of glycosidic linkage dictates the chemical properties and biological functions of the diglucose isomer.