Carbohydrates physicochemical properties

Table 3 shows some physicochemical properties used as international GA quality parameters, for example moisture, total ash content, volatile matter and internal energy, with reference to gums taken from Acacia Senegal species in Sudan (FAO, 1990, Larson Bromley, 1991). The physicochemical properties of GA may vary depending on the origin and age of trees, the exudation time, the storage type, and climate. The moisture content facilitates the solubility of GA carbohydrate hydrophilic and hydrophobic proteins. The total ash content is used to determine the critical levels of foreign matter, insoluble matter in... 

Hoover, R. (2001). Composition, molecular structure, and physicochemical properties of tuber and root starches a review. Carbohydr. Polym., 45, 253-267. 

Noda, T., Takigawa, S., Matsuura-Endo, C., Kim, S. -J., Hashimoto, N., Yamauchi, H., Hanashiro, I., Takeda, Y. (2005). Physicochemical properties and amylopectin structures of large, small, and extremely small potato starch granules. Carbohydr. Polym., 60,245-251. 

Liu, Q., Weber, E., Currie, V., Yada, R. (2003). Physicochemical properties of starches during potato growth. Carbohydrate Polymers, 51(2), 213-221. 

The procedure of isolating the glycosphingolipids is based on their physicochemical properties. The presence of the lipophilic, lipid moiety results in their solubility in such typical solvents for lipids as chloroform-methanol. On the other hand, the presence of the carbohydrate moiety imparts to them hydrophilic properties that increase with increase in the length of the carbohydrate chain and with the presence of such polar monosaccharides as sialic acid. This very property makes it possible to subdivide the glycolipids further, according to their polarity. In principle, the isolation of glycosphingolipids from marine animals does not differ from their isolation from other sources, a procedure comprehensively elucidated in a number of reviews.80 88... 

Hoover, R. and Vasanthan, T. 1994a. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume and tuber starches. Carbohydr. Res. 252 33-53. 

Different methods of preparation produce neoglycoproteins that manifest different properties. Ideally, neoglycoproteins should possess the same physicochemical properties as the unmodified proteins, especially if the effect of the newly attached carbohydrate is to be examined. 

Specific carbohydrate ligands may be linked to these polymers in order to enhance the cell-adhesion properties of the biomaterial or in order to modify their physicochemical properties. An example is a biomimetic surfactant polymer of a poly(vinylamine) backbone bearing pendant maltoheptose units to increase local hydration and to inhibit non-specific adsorption.102... 

Brandenburg, K., Andra, J., Muller, M., Koch, M.H.J., Garidel, P. Physicochemical properties of bacterial glycopolymers in relation to bioactivity. Carbohydr Res 338 (2003) 2477-2489. 

Physicochemical properties of horseradish peroxidase isoenzymes Isoenzyme Mw Carbohydrate pi s (mVP cm ) References... 

Capon, B., and Overend, W. G., Constitution and Physicochemical Properties of Carbohydrates, 15, 11-51 Carr, C. Jelleff, and Krantz, John C., Jr., Metabolism of the Sugar Alcohols and Their Derivatives, 1, 175-192 Chizhov, O. S. See Kochetkov, N. K. Churms, Shirley C Gel Chromatography of Carbohydrates, 25, 13-51 Clamp, John R., Hough, L., Hickson, John L., and Whistler, Roy L Lactose, 16, 159-206 Compton, Jack, The Molecular Constitution of Cellulose, 3, 185-228 Conchie, J., Lewy, G. A., and Marsh,... 

A. Kimura, M.-R. Tandang, T. Fukuda, C. Cabanos, Y. Takegawa, M. Amano, S.-I. Nishimura, Y. Matsumura, N. Maruyama, and S. Ustumi, Carbohydrate moieties contribute significantly to the excellent physicochemical properties of French bean 7S globulin phaseolin,./. Agric. Food Chem., 58 (2010) 2923-2930. 

As the physicochemical properties are to some extent dependent on the shape of the sugars, a brief description will be given of the conformational aspects of carbohydrates, before the properties (under the three headings given above) are discussed. 

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