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I am confused as to where the beta is coming from (in the alpha-1,2-beta glycosidic bond in sucrose). I understand that the alpha is from the anomeric carbon of the glucose, but I don't see how the beta is part of this

To me it seems as though the hydroxyl on the anomeric carbon of fructose (i.e. th OH below the plane of C-2 in fructose) causes it to be an alpha form, correct? If so, then why is it called a beta linkage?

  • $\begingroup$ The figure in your post is not that clear. See the section on Sucrose here. chemistry.stackexchange.com/questions/115942/… $\endgroup$ – M. Farooq Apr 10 '20 at 3:24
  • $\begingroup$ @M. Farooq: The video you recommended gives the wrong loss of water for the formation of maltose from glucose. Your second response answers the OP's question. $\endgroup$ – user55119 Apr 10 '20 at 16:07
  • $\begingroup$ @user55119, I deleted the link. The video was of low quality anyway. $\endgroup$ – M. Farooq Apr 10 '20 at 16:10