Linked from

The 49 pages that link to Glycosidic bond, each with the reason it gives.

• Starch gelatinizationRelated: These bonds connect the glucose units that remain linked during gelatinization.

• ChitinRelated: These bonds connect chitin’s repeating sugar units into chains.

• Hydroxyl groupRelated: Sugar hydroxyl groups participate in forming glycosidic bonds during carbohydrate assembly.

• LactoseRelated: This linkage connects glucose and galactose in lactose.

• CarbohydrateRelated: Its position and configuration determine how sugar units connect and behave.

• MonosaccharideRelated: A monosaccharide's anomeric carbon forms the bonds that build larger carbohydrates.

• RiboseRelated: This bond attaches ribose to nucleobases in nucleosides.

• GlycogenRelated: Glycogen’s α-1,4 and α-1,6 bonds determine its chain and branch structure.

• Dehydration reactionRelated: Many textbook accounts describe glycosidic-bond formation as a dehydration between sugars.

• GlycosylationRelated: This bond forms the structural links created during glycosylation.

• AnomerRelated: The configuration fixed at an anomeric carbon shapes the resulting sugar linkage.

• LectinRelated: Bond positions and orientations help give glycans distinct shapes.

• GlycoproteinRelated: This bond connects sugars to specific atoms in the protein.

• Reducing sugarRelated: A glycosidic bond at every anomeric carbon prevents a carbohydrate from opening into a reducing form.

• AldoseRelated: Aldose anomeric carbons form glycosidic bonds in disaccharides and larger carbohydrates.

• MyrosinaseRelated: Myrosinase cleaves the bond linking glucosinolate’s glucose to its sulfur-containing remainder.

• TrehaloseRelated: Trehalose's unusual 1,1 bond makes it non-reducing and chemically stable.

• DeoxyriboseRelated: It attaches a DNA base to deoxyribose’s 1′ carbon.

• DisaccharideRelated: This bond connects the two monosaccharides in a disaccharide.

• CellulaseRelated: Cellulases hydrolyze the beta-1,4 glycosidic bonds joining cellulose’s glucose units.

• GlycogenesisRelated: Glycogen’s α-1,4 and α-1,6 bonds determine its chain and branch structure.

• GlycolipidRelated: This bond connects the carbohydrate portion to a lipid or to another sugar.

• LactaseRelated: Lactase hydrolyzes the bond joining glucose and galactose in lactose.

• GalactoseRelated: This bond links galactose to glucose in lactose and to other sugars in glycans.

• Single bondRelated: Many glycosidic linkages are single bonds that connect carbohydrate units.

• Capsular polysaccharideRelated: The types and positions of these bonds help determine capsule structure and antigenicity.

• N-AcetylglucosamineRelated: These bonds connect its residues into chitin and peptidoglycan chains.

• SugarRelated: This bond links monosaccharides into disaccharides and larger carbohydrates.

• UridineRelated: This bond connects uracil to ribose in uridine.

• InulinRelated: The bonds linking inulin’s fructose units resist human digestive enzymes.

• RhamnoseRelated: Rhamnose is usually encountered attached to other sugars or molecular groups through these bonds.

• RutinRelated: This bond connects quercetin and rutinose in rutin.

• Norman HaworthRelated: These bonds explain how the sugar units Haworth studied join into larger carbohydrates.