Carbohydrates structure-properties relationships

Levine, H., Slade, L. Principles of cryostabilisation technology from structure/property relationship of carbohydrate/water system-A Review. Cryo-Letters 9, p. 21-63, 1988. Published by Cryo-Letters, 7, Wootton Way, Cambridge. CB3 9LX, U. K. 

The study of such techniques as F.t.-i.r., computerized laser-Raman, or n.c.a., however great their degree of sophistication, should have practical utility for carbohydrate chemists and biochemists. That is why, amid the current problems elucidated by the interpretation of the vibrational spectra of carbohydrates and their derivatives, a section has been reserved for discussion of structure-properties relationships. 

There has been growing activity in the biomodification of existing carbohydrate polymers, and although these types of studies may be too impractical to promote commercial activity in the near future, they are contributing to an understanding of structure/property relationships in aqueous media (16). 

Levine, H., and Slade, L. (1988). Principles of cryostabilization technology from structure/ property relationships of carbohydrate/water systems—a review. Cryo-Lett. 9 21-63. 

Slade, L. and Levine, H. (1991b). A food polymer science approach to structure-property relationship in aqueous food systems Nonequilibrium behavior of carbohydrate-water systems. In H. Levine and L. Slade (Eds.), Water Relationships in Food. Plenum Press, New York, pp. 29-101. 

Stein, T.M., Gordon, S.H. and Greene, R.V. (1999). Amino Acids as Plasticizers - II. Use of Quantitative Structure-Property Relationships to Predict the Behavior of Monoammonium-monocarboxylate Plasticizers in Starch-Glycerol Blends. Carbohydr.Polym., 39,7-16. 

A. Solanki, J. Mehta and S. Thakore, Structure-property relationships and biocompatibility of carbohydrate crosslinked polyurethanes. Carbohydr.Polym.llO 338-344,2014. 

As we study the fermentation properties of an increasing range of oligosaccharides we are starting to unravel the structure-function relationships in these molecules [111]. This, coupled with advances in carbohydrate bioengineering, will allow the knowledge-based design of prebiotics with specific functional enhancements. 

Methods to synthesize novel glycan-contammg molecules are desirable for a variety of applications. For example, new macrolide sugars may display attractive antibiotic properties, new polysaccharides may have unanticipated pharmaceutical or industrial uses, and modifications to naturally occurring glycoconjugates could allow for exploration of structure—function relationships. While synthetic chemistry represents one route to these molecules, carbohydrate synthesis is notoriously difficult and not always generalizable. An alternative to synthetic chemistry is... 

The authors developed a unique form of i-glucan association, nematic ordered cellulose (NOC) that is molecularly ordered, yet noncrystalline. NOC has unique characteristics in particular, its surface properties provide with a function of tracks or scaffolds for regulated movements and fiber production of Acetobacter xylinum (=Gluconacetobacter xylinus), which produces cellulose ribbon-like nanofibers with 40-60 nm in width and moves due to the inverse force of the secretion of the fibers (Kondo et al. 2002). This review attempts to reveal the exclusive superstructure-property relationship in order to extend the usage of this nematic-ordered cellulose film as a functional template. In addition, this describes the other carbohydrate polymers with a variety of hierarchical nematic-ordered states at various scales, the so-called nano/micro hierarchical structures, which would allow development of new functional-ordered scaffolds. 

As part of the studies on the structure-function relationships of human tissue alkaline phosphatases, changes in physicochemical properties, activity, affinity for various lectins and blood group antisera, carbohydrate composition,... 

In this article, we illustrate the theory and practice of food polymer science by highlighting the development and technological applications of a polymer characterization method, based on low temperature DSC, to analyze the structure-physicochemical property relationships of linear, branched, and cyclic mono-, oligo-, and polysaccharides. These studies have demonstrated the major opportunity offered by this food polymer science approach to expand not only our quantitative knowledge but also, of broader practical value, our qualitative understanding of the structure-function relationships of such carbohydrates in a wide variety of food products and processes. 

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