异头效应与“糖”教学中的几个问题

Analysis of Anomeric Effect in the Teaching of Carbohydrates

从异头效应这一视角,阐释了构成淀粉和纤维素的葡萄糖结构单元之间α-苷键和β-苷键的不同及其如何导致结构的悬殊差异。籍此分析了α-异头物和β-异头物的相对稳定性、淀粉和纤维素酸性水解的难易,指出大自然对食物链的划分是精妙的。

In the view of anomeric effect, this article explains how the difference of α-glycosidic and β-glycosidic bonds leads to discrepancy in the glucose structural units of starch and cellulose. It further analyzes the relative stability of α-anomeric and β-anomeric anomers, as well as the difficulty in acid hydrolysis of starch and cellulose, and reveals the exquisite way of food chains in the nature.