Benders'dictionary of nutrition and food technology

259isomaltose A disaccharide of glucose linked α-1,6 (maltose islinked α-1,4); not fermentable. It arises from the branch pointsof starch following hydrolysis by amylase, and is hydrolysed inthe small intestinal mucosal brush border by sucrase-isomaltase.Also known as brachyose.Isomerose TM High-fructose corn syrup (see syrups, fructose):70–72% solids, 42% fructose, 55% glucose, 3% polysaccharides.isomers Molecules containing the same atoms but differentlyarranged, so that the chemical and biochemical properties differ.(1) In positional isomers the functional groups are on differentcarbon atoms; e.g. leucine and isoleucine, citric and isocitricacids.(2) d- and l-isomerism refers to the spatial arrangement of fourdifferent chemical groups on the same carbon atom(stereoisomerism or optical isomerism). R- and S-isomerismis the same, but determined by systematic chemical rules. Seed-, l- and dl-.(3) Cis- and trans-isomerism refers to the arrangement of groupsadjacent to a carbon–carbon double bond; in the cis-isomerthe groups are on the same side of the double bond, whileon the trans-isomer they are on opposite sides.DL- AND CIS–TRANS ISOMERISMisoniazid Isonicotinic acid hydrazide, used in the treatment oftuberculosis. Separately from its antimycobacterial action, formsan inactive adduct with pyridoxal, leading to depletion of vitaminb 6 , and secondary pellagra as a result of impaired synthesis ofniacin from tryptophan.