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Mutarotation



Mutarotation deinition in biochemistry



Mutarotation mechanism


Mutarotation Examples


mutarotation of glucose

Mutarotation refers to the spontaneous change in the specific rotation of an optically active compound in solution over time. Optically active compounds are those that rotate the plane of polarized light. Mutarotation is commonly observed in sugar molecules, particularly monosaccharides like glucose and fructose.

When a pure sample of a monosaccharide is dissolved in water, it exists in a specific configuration known as an anomeric form. In the case of glucose, for example, it can exist in two anomeric forms: αglucose and βglucose. These forms differ in the orientation of the hydroxyl group attached to the anomeric carbon (carbon 1 in glucose).

However, in aqueous solutions, these anomeric forms are not stable and can interconvert through mutarotation. The process involves the shift between the α and β forms, as well as the openchain form of the sugar. This interconversion occurs via the breaking and reforming of glycosidic bonds.

Mutarotation happens because the hydroxyl group attached to the anomeric carbon can rotate freely, allowing the equilibrium between different forms to be established. As a result, the optical rotation of the solution changes over time as the concentrations of the different forms fluctuate.

For example, when a pure sample of αglucose is dissolved in water, it will initially exhibit a specific rotation. However, over time, the αglucose will undergo mutarotation, and the concentration of αglucose will decrease while the concentration of βglucose and the openchain form increase. This change in composition leads to a change in the specific rotation of the solution.

The rate of mutarotation depends on factors such as temperature, concentration, and pH. The process reaches a dynamic equilibrium where the concentrations of the different forms remain relatively constant.

Mutarotation has practical implications in various fields, including the food industry, pharmaceuticals, and laboratory analysis. It is important to consider the effects of mutarotation when working with sugars and accurately determining their concentrations or using their optical properties in experiments or product formulations.


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