Polysaccharides in starch

A. is the major compoimd of the starch polysaccharides in ->starch granules, about 65-85%, of the normal starches from maize, wheat, potato. 

Fiedorowicz, M., Konieczna-Molenda, A. Khachatryan, G. (2007). Light stimulated enzymatic processes of selected polysaccharides. In Starch. Progress in basic and applied science., P. Tomasik, V. P. Yuryev, E. Bertoft, (Eds.), Polish Society of Food Technologists, Malopolska Branch, Crabow, 191-199. 

Amylopectin (Section 25.15) A polysaccharide present in starch. Amylopectin is a polymer of a(l,4)-linked glucose units, as is amylose (see aniylose). Unlike amylose, amylopectin contains branches of 24-30 glucose units connected to the main chain by an a(l,6) linkage. 

Biopolymers have diverse roles to play in the advancement of green nanotechnology. Nanosized derivatives of polysaccharides like starch and cellulose can be synthesized in bulk and can be used for the development of bionanocomposites. They can be promising substitutes of environment pollutant carbon black for reinforcement of rubbers even at higher loadings (upto SOphr) via commercially viable process. The combined effect of size reduction and organic modification improves filler-matrix adhesion and in turn the performance of polysaccharides. The study opens up a new and green alternative for reinforcement of rubbers. 

Starch is the most important polysaccharide in the human diet. It consists of two t)q)es of molecules fhe linear and helical amylose and fhe branched amylopectin. Depending on fhe source, sfarch generally contains 20-25% amylose and 75-80% amylopectin. In contrast to the two polysaccharides mentioned in the Section III.C, it is a major energy... 

Saliva begins the process of chemical digestion with salivary amylase. This enzyme splits starch molecules into fragments. Specifically, polysaccharides, or starches, are broken down into maltose, a disaccharide consisting of two glucose molecules. Salivary amylase may account for up to 75% of starch digestion before it is denatured by gastric acid in the stomach. 

Cultures of B. subtilis were introduced into the stems of young potato plants by Suit and Hibbert104 in an attempt to bring about replacement of starch by another polysaccharide. Sections of some of the resulting potatoes gave little or no color with iodine, and were provisionally designated starchless potatoes. However, based on analogy with recent developments in starch chemistry, it seems probable that the starchless potato was free from amylose, and contained only amylopectin. 

Figure 1.32 The repeating units of cellulose and starch, two of the most common polysaccharides in nature.

Englyst HN, Bingham SA, Runswick SA, Collinson E and Cummings JH. 1988. Dietary fibre (non-starch polysaccharides) in fruit, vegetables and nuts. J Hum Nutr Diet 1 247-286. 

Englyst HN and Cummings JH. 1988. Improved method for measurement of dietary fiber as non-starch polysaccharides in plant foods. JAOAC 71 808-814. 

The predominant polysaccharide in dehulled field pea flour is starch (49.7-59.8%) and the major soluble sugars are a-galactosides (4.78%) and sucrose (1.85-2.2%) (8,23,24). Verbascose is the major a-galactoside present in field pea flour (23,24). The a-galactosides are the main contributors to the flatulence caused by ingestion of legume flours. 

The largest and most complex carbohydrates are the polysaccharides. They are polymers, long chains of repeating chemical units. Each individual unit is called a monomer. The monomer unit of polysaccharides is the monosaccharide, normally glucose. A typical polysaccharide contains several hundred individual monomers. Examples of common polysaccharides are starches, plant products that are major macronutrients in the human diet, and cellulose, found in plant cell walls. In the human diet, cellulose is referred to as fiber, indigestible but beneficial for normal intestinal motility. More than half of the Earth s total carbon is stored in these two polysaccharides. 

It is extremely difficult to extract lignin from wood. The reason for this is not merely that it is so intimately mixed with cellulose or even encased in cellulose membranes like starch granules. The reverse is truer the cellulose is embedded in a paste of lignin. The lignin is actually attached to the polysaccharides in plants by chemical bonds. Evidence for such lignin-carbohydrate bonds up to 1960 has been reviewed by Mere-... 

Polysaccharides are polymers of monosacchcirides (usually glucose). Examples include starch (which is 20 percent cimylose and 80 percent amylopectin), glycogen (animal stcirch), and cellulose. We fill you in on all three of these polysaccharides in the following sections. 

Glycoside hydrolases (glycosidases) are essential and consequently widely abundant enzymes in all living systems that rely on the processing of carbohydrates. From the degradation of such polysaccharides as starch, cellulose, or chitin to the highly... 

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