Question

Show how the structure of maltose can be deduced from the following: (1) The sugar is hydrolyzed by yeast \(\alpha-D\) -glucosidase to \(D\) -glucose. (2) Maltose mutarotates and forms a phenylosazone. (3) Methylation with dimethyl sulfate in basic solution followed by acid hydrolysis gives \(2,3,4,6\) -tetra- \(\mathrm{O}\) -methyl- \(D\) glucopyranose and \(2,3,6\) -tri-O-methyl- \(D\) -glucose. (4) Bromine oxidation of maltose followed by methylation and hydrolysis gives \(2,3,4,6\) -tetra- \(\mathrm{O}\) -methyl- \(D\) -glucopyranose and a tetramethyl- \(D\) -gluconic acid, which readily forms a \(\gamma\) -lactone.

Short answer

Maltose is made of two \( \alpha-D \)-glucose units linked by a 1,4 glycosidic bond, with a free reducing end.

Step-by-step solution

Hydrolysis by Yeast Enzyme

Maltose is hydrolyzed by the enzyme \( \alpha-D \)-glucosidase into \( D \)-glucose. This indicates maltose contains an \( \alpha-D \)-glucose unit linked such that it can be split by the enzyme to release free glucose molecules.

Mutarotation and Phenylosazone Formation

Maltose undergoes mutarotation, meaning it can open and close its ring structure, allowing for interconversion between \( \alpha \) and \( \beta \) anomers. Additionally, maltose forms a phenylosazone, which is typical of reducing sugars, implying that it contains a free anomeric carbon.

Methylation Analysis

Upon methylation and subsequent hydrolysis, maltose yields \( 2,3,4,6 \)-tetra-O-methyl-\( D \)-glucopyranose and \( 2,3,6 \)-tri-O-methyl-\( D \)-glucose. This suggests that one glucose unit is \( \alpha \)-linked and externally positioned, as it becomes fully methylated, while the internal linkage prevents complete methylation of the other glucose unit.

Bromine Oxidation and Methylation Results

Oxidation of maltose with bromine forms \( 2,3,4,6 \)-tetra-O-methyl-\( D \)-glucopyranose and a tetramethyl-\( D \)-gluconic acid. The conversion to gluconic acid suggests that the reducing end of maltose is oxidized to a carboxylic acid, confirming the presence of a free anomeric carbon involved in the reducing link.

Key concepts

Hydrolysis by Enzymes

Hydrolysis is a process where water is used to break down molecules. When maltose undergoes hydrolysis by the enzyme \( \alpha-D \)-glucosidase, it splits into two \( D \)-glucose molecules. This specific enzyme is key because it only breaks \( \alpha \)-linked glucose units. Hence, it reveals that maltose must contain at least one \( \alpha-D \)-glucose unit, confirming its linkage type.

Understanding enzyme specificity is crucial. It shows how enzymes recognize specific bonds and gives us insight into molecular structures of carbohydrates like maltose.

• Enzymatic hydrolysis is a precise process.
• This process confirms the type of glycosidic bond.
• Only specific enzymes can break specific bonds.

Mutarotation in Sugars

Mutarotation refers to the change in optical rotation because of the change in equilibrium between different anomers of a sugar. For maltose, mutarotation indicates the molecule can open its ring structure. This opening and closing allow the sugar to shift between \( \alpha \) and \( \beta \) configurations.

This property is exhibited by reducing sugars, confirming maltose contains a free anomeric carbon, which is essential for mutarotation. Further, maltose forms a phenylosazone. Phenylosazone formation occurs only in sugars that have a free ketone or aldehyde group, reinforcing that maltose has a reducing end.

• Mutarotation signals ring flexibility.
• Necessary for interconversion between anomers.
• Supports maltose's classification as a reducing sugar.

Methylation Analysis

Methylation analysis helps us understand which hydroxyl groups (\(OH\)) in a sugar molecule are free and which are involved in glycosidic linkages. In the case of maltose, methylation with dimethyl sulfate and acid hydrolysis produces distinct methylated products: \(2,3,4,6\)-tetra-\( \mathrm{O} \)-methyl-\( D \)-glucopyranose and \(2,3,6\)-tri-\(\mathrm{O}\)-methyl-\( D \)-glucose.

The fully methylated glucose unit indicates the presence of a free glucose. Meanwhile, the partially methylated glucose reveals internal linkage and constraints in methylation. This suggests the remaining linkages connect via positions not free to accept \(CH_3\).

• Methylation marks exposed \(OH\) groups.
• Illustrates the glycosidic bond's location.
• Helps confirm the structural arrangement in maltose.

Bromine Oxidation in Carbohydrates

Bromine oxidation can be used to identify the reducing end of sugars. For maltose, oxidation with bromine converts the reducing end to a carboxylic acid, resulting in tetramethyl-\( D \)-gluconic acid. This process confirms that the reducing end of maltose is oxidized, turning into a lactone. This reaction is essential as it shows that maltose has a free anomeric carbon, capable of being oxidized.

Combining bromine oxidation with methylation gives further insight into maltose's structure by reinforcing the presence of this characteristically reactive end, further differentiating it from fully non-reducing sugars.

• Oxidation nature marks the reducing end.
• Proves the presence of a free anomeric carbon.
• Complements findings of mutarotation and methylation.