Poly maltoses

When starch is treated with the yeast Pullularia pullulans, linear chains of poly[j5-(l 5)-D-maltotriose] are produced with molecular weights of 40,000  

This pullulan, as it is called, has good water solubility. By kneading a powder with a little water, the product can be compressed into biologically degradable sheets, films, or molded articles. The articles are nontoxic and impermeable to oxygen. 

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With data obtained by the analysis of fusion proteins consisting of a domain unrelated to poly(3HB) metabolism (e.g., maltose binding protein MalE or glutathione-S-transferase and the poly(3HB) depolymerase binding domain [57,59-61]. 

French500 has collected together unit-cell data for maltose hydrate and some poly-O-acylsaccharides in the hope that some packing information might be obtained which could be applied to the problem of starch structure. 

Methacrylic esters of poly hydroxy compounds, like glucose (SO, 51, 136), maltose (136), dextrin (136), starch (136), sorbitol (47, 50, 51) and mannitol (47) derivatives, have also been polymerized however the polymers obtained are mostly insoluble and have not been investigated from the point of view of the relationships between optical activity and structure. 

The group of di-saccharoses, or poly-saccharoses which are true sugars, includes three common and important members, (i) Cane sugar, or sucrose, perhaps the most important of all the carbohydrates, unless that position may be disputed by starch a poly-saccharose. (2) Malt sugar, or maltose, found in malt. (3) Milk sugar, or lactose, the sugar present in milk. 

In the case of starch, dextrin and probably glycogen, the di-saccharose, maltose is an intermediate product of the hydrolysis. When hydrolyzed by enzymes two or more distinct enzymes are necessary to complete the hydrolysis of the poly-saccharoses to mono-saccharoses. With acids the hydrolysis goes through to the final product though the intermediate products are probably formed. 

Fig. 6 Chemical structure of maltose-polyrotaxane conjugates consisting of a-CDs, PEG, benzyloxycarbonyl-tyrosine and maltose (Mal-a/E20-TYRZs, 1-3), maltose-a-CD (4), and maltose-poly(acrylic acid) (5) conjugates [14]...

Fisher and coworkers expressed the transmembrane domain of diphtheria toxin in E. coli as a maltose-binding fusion protein and coupled it chemically to high molecularweight poly-L-lysine. The resulting complex was successfully used to mediate the internalization of a reporter gene in vitro (65). 

Starch.- —While many fermented liquors obtain sugar for conversion into alcohol from sources indicated above by far the largest single source of sugar, especially for distilled liquors, is the poly-saccharide, starch. Its importance arises from the fact that by suitable treatment almost 100% conversion of starch into fermentable sugars, dextrose, maltose, etc. can be obtained. Hence the general nature, occurrence and physical and chemical properties of starch are of major interest in the fermented liquor industry. 

Amylose itself is poly[a-(l- 4)-D-glucose]. Thus, acid hydrolysis yields exclusively D-glucose. On the other hand, maltose is the predominant prod-... 

Two elements are required for successful affinity precipitation. The backbone of a smart polymer provides precipitation at the desired conditions (temperature, pH, ionic strength), and the biorecognition element is responsible for selective binding of the protein of interest. By proper choice of a smart polymer, precipitation could be achieved practically at any desired pH or temperature. For example, poly(A -acryloylpiperidine) terminally modified with maltose has an extremely low critical temperature (soluble below 4°C and completely insoluble above 8°C) and was used to purify thermolabile a-glucosidase (46). 

Hobel S, Loos A, Appelhans D, Schwarz S, Seidel J, Voit B, Aigner A (2011) Maltose- and maltotriose-modified, hyperbranched poly(ethylene imine)s (OM-PEIs) physicochemical and biological properties of DNA and siRNA complexes. J Controlled Release 149 146... 

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