Abstract In the view of anomeric effect, this article explains how the difference of αglycosidic and βglycosidic bonds leads to discrepancy in the glucose structural units of starch and cellulose. It further analyzes the relative stability of αanomeric and βanomeric anomers, as well as the difficulty in acid hydrolysis of starch and cellulose, and reveals the exquisite way of food chains in the nature.
YAO Yuan, SHI Xiao-Qian, YANG Xu-Dong. Analysis of Anomeric Effect in the Teaching of Carbohydrates[J]. Chinese Journal of Chemical Education, 2020, 41(1): 93-98.