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BIO NMDCAT Carbohydrates
nmdcat.online June 27, 2026

A key functional consequence of sucrose being a non-reducing sugar is that it is chemically more stable and can be transported in high concentration in the phloem of plants without the risk of

A. Being fermented by phloem-resident microbes
B. Reacting non-enzymatically with the free amino groups of proteins and other biomolecules during transport
✓
C. Precipitating as insoluble crystals in the phloem sieve tubes
D. Being hydrolyzed by the sucrose synthase enzyme present in the phloem

📝 Explanation

The non-reducing nature means sucrose's carbonyl groups are protected in the glycosidic bond. Therefore, it cannot participate in the Maillard reaction (non-enzymatic glycation) with amino groups. This prevents the formation of Schiff bases and advanced glycation end-products that could damage proteins and nucleic acids in the phloem sap.

📖 Additional Information

  • Being fermented by phloem-resident microbes
  • Reacting non-enzymatically with the free amino groups of proteins and other biomolecules during transport
  • Precipitating as insoluble crystals in the phloem sieve tubes
  • Being hydrolyzed by the sucrose synthase enzyme present in the phloem

The non-reducing nature means sucrose's carbonyl groups are protected in the glycosidic bond. Therefore, it cannot participate in the Maillard reaction (non-enzymatic glycation) with amino groups. This prevents the formation of Schiff bases and advanced glycation end-products that could damage proteins and nucleic acids in the phloem sap.

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