Oyster glycogen

Solutions of 1% (w/v) puUulan, amylose, amylopectin, mammalian glycogen, oyster glycogen and soluble starch (pH 6.0) were incubated at 60 C with purified enzyme (0.05 U/ml). Samples were withdrawn after 216 hrs and heated at lOO C for 15 min for enzyme inactivation. The reaction products were analyzed by HPLC for sugars. (12). (Reprinted with permissicm from Ref. 13. Copyright 1990 Academic Press, Inc.)... 

Oyster glycogen has been treated with cyanogen bromide to form a soluble cyclic imidocarbonate derivative which was covalently linked to phosphory-lase b. The enzyme conjugate had enhanced thermal stability and decreased stability to low temperature, while other of its properties were not altered. Glycogen cyclic imidocarbonate yielded on reaction with 1,6-diaminohexane an insoluble product which provided an effective affinity support for adsorption at 0 °C of Helix pomatia a-amylase. Desorption of the enzyme was effected by increasing the temperature. 

The carbohydrate content can be estimated by the difference of the sum of lipid, protein, and ash from 100%. It amounts to 50-60% in young green plants and only 2-10% in typical animal tissues. In exceptional cases the carbohydrate content of animal tissues may be higher the glycogen content of oysters is 28%. 

Glycogen. Also known as animal starch, this is a white solid, soluble in waler, specific rotatory power +197°, with iodine in alcohol or potassium iodide solution, forming brown color. Glycogen is found as reserve carbohydrates in the animal body, more particularly in the liver. Horse flesh, oysters and beef are sources of glycogen,... 

Hata, K., et al.. The structures of shellfish glycogens II. A comparative study of the structures of glycogens from oyster (Crassostrea gigas), scallop (Patinopecten yessoen-sis) and abalone (Haliotis discus hannai). J Jpn Soc Starch Sci 30(1) 95-101, 1983. 

PuUulan Amylectm Glycogen (oyst ) B-liimt dextrin from glycogen (oyster)... 

Animal. Most animal foods contain little, if any, carbohydrate. When an animal is slaughtered, the glycogen stored in the liver and muscles is rapidly broken down to lactic acid and pyruvic acid. Oysters and scallops may contain some glycogen but the amount is not significant to the diet. Milk is the only animal food, or at least the only animal-produced food, that is an important carbohydrate source. Milk provides the carbohydrate lactose or milk sugar. 

Generally, there are no dietary sources of glycogen since it is rapidly converted to pyruvic and lactic acid in the meat and liver of slaughtered animals. Only some seafoods—oysters, mussels, scallops, and clams—which are eaten virtually alive, contain small amounts of glycogen. 

Glycogen is usually converted to maltose before it is consumed unless it be eaten in the form of raw oysters, fresh meat or liver. 

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