Oligosaccharide | Description, Types, Function, & Facts | Britannica (original) (raw)

_verified_Cite

While every effort has been made to follow citation style rules, there may be some discrepancies. Please refer to the appropriate style manual or other sources if you have any questions.

Select Citation Style

Feedback

Corrections? Updates? Omissions? Let us know if you have suggestions to improve this article (requires login).

Feedback Type

Your Feedback

Thank you for your feedback

Our editors will review what you’ve submitted and determine whether to revise the article.

Written and fact-checked by

The Editors of Encyclopaedia Britannica

oligosaccharide, any carbohydrate of from three to six units of simple sugars (monosaccharides). A large number of oligosaccharides have been prepared by partially breaking down more complex carbohydrates (polysaccharides). plants

Most of the few naturally occurring oligosaccharides are found in plants. Raffinose, a trisaccharide found in many plants, consists of melibiose (galactose and glucose) and fructose. Another plant trisaccharide is gentianose. Maltotriose, a trisaccharide of glucose, occurs in some plants and in the blood of certain arthropods.

The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Kara Rogers.