Saccharides Polysaccharides

The addition of dispersed saccharides/polysaccharides to enhance the adherence of composite or fat coatings on a bakery product has been suggested in various patents (Anonymous 1979 Haynes et al. 2004 Heuvel et al. 1997 Youcheff et al. 1996). The effect of sugars, cocoa powder, emulsifier and fat type on the WVP (3.5%-100% RH, 20°C) of chocolate coatings was investigated by Gosh et al. (2005) and rmder-lined the favourable effect of sucrose on the WVP of the barrier. 

We successfully used electro-deprotection reactions in the synthesis of various classes of natural compounds, such as amino acids, oligopeptides, glycoproteins, phospholipids, saccharides, polysaccharides, etc. [279-283]. Application of the method instead of chemical synthesis of oxytocin and desamino-oxytocins led, for example, to a twofold increase in the yield of these hormones with high degree of hormonal activity (joint work with the Riga s chemists [284]). 

From the reported results, we may conclude that saccharides, polysaccharides, and lignins can be used as useful components of biobased polymeric materials such as poly(e-caprolactone) and polyurethanes. Saccharides and lignins efficiently act as hard segments in the above polymers. It is possible to control the flexibility and stiffness of the prepared... 

Mono- and di saccharides are colourless solids or sjrrupy liquids, which are freely soluble in water, practically insoluble in ether and other organic solvents, and neutral in reaction. Polysaccharides possess similar properties, but are generally insoluble in water because of their high molecular weights. Both poly- and di-saccharides are converted into monosaccharides upon hydrolysis. 

Maltodextrins [9050-36-6] are mixtures of saccharides with average DE values of <20 (12). They are rather soluble, have a bland taste, and are widely used in foods. A dextrin is a product obtained by depolymerization of a polysaccharide. 

Purifications are made simpler with Toyopearl HW media because there is no risk of leached polysaccharides to contaminating eluted fractions. Saccharide derivatives have been known to leach from conventional low-pressure column packings, such as dextran or agarose gels. 

By far the majority of carbohydrate material in nature occurs in the form of polysaccharides. By our definition, polysaccharides include not only those substances composed only of glycosidically linked sugar residues but also molecules that contain polymeric saccharide structures linked via covalent bonds to amino acids, peptides, proteins, lipids, and other structures. 

Early in the 1950s, Stacey was successful in his negotiations to have a 60Co source of y-rays installed in his laboratory. Then, in collaboration with Barker and Bourne, a series of investigations of the effects of y-radiation on saccharides was started. Both polymer formation from simple sugars and the degradation of polysaccharides were studied. 

Fig. 40. — (a) Stereo view of two turns of the right-handed, 2-fold helix of Rhiz. trifolii capsular polysaccharide (47). The mono- and di-saccharide side chains (filled bonds) are involved in intrachain hydrogen bonds so that the molecule has the appearance of a double helix composed of an inner and outer strands. The vertical line represents the helix axis. 

Treatment of an extracellular polysaccharide of Rhizobium japonicum (an important factor for nitrogen-fixing symbiosis between bacteria and soybeans) with liquid HF (—40°, 30 min) gave mono- and oligo-saccharides involving 0- -D-glucopyranosyl-( 1 - 3)-C>-(4-0-acetyl-a-D-galactopyrano-syluronic acid)-(l— 3)-D-mannose and its 1-fluoride. 

Monosaccharides, the molecular units of the saccharides, are carbohydrate molecules containing between three and six carbon atoms. Oligosaccharides contain small chains of two to ten monosaccharide units, and polysaccharides contain long-chain polymers of monosaccharides. 

The FTIR spectra of citrus pectin and wheat straw XRPP (Figure 1) appeared to be similar. Both of the spectra have absorptions at 1740, 1608, 1430, 1360, 1244, 1080, 1060, 1035, 890 and 524 cm. The pectic substances belong to a class of carboxy poly saccharides which differ from neutral polysaccharides, with an intense band in the region 1740 cm l (for salts 1608 cm ) related to vibrations of the carboxyl group... 

A structural study on lipid A and the O-specific polysaccharide of the lipopoly-saccharide from a clinical isolate of Bacteroides vulgatus from a patient with Crohn s disease was conducted by Hashimoto and coworkers [39]. They separated two potent virulence factors, capsular polysaccharide (CPS) and lipopolysaccharide (LPS), from a clinical isolate of B. vulgatus and characterized the structure of CPS. Next, they elucidated the strucmres of O-antigen polysaccharide (OPS) and lipid A in the LPS. LPS was subjected to weak acid hydrolysis to produce the lipid A fraction and polysaccharide fraction. Lipid A was isolated by PLC, and its structure was determined by MS and NMR. 

Green coffee beans, as expected, contain storage polysaccharides such as starch, and structural support compounds such as cellulose and lignin. Mono- and di-saccharides are represented, as well as the related compounds quinic acid and myo inositol. 

Figure 15.14 Study of the sample from the Dogon statuette 71.1935.105.169. (a) Optical microphotograph (b) SEM micrograph showing the layer structure ToF SIMS images of (c) proteins, (d) polysaccharides and (e) stearic acid (f) superposition of the distribution of poly saccharides and stearic acid (see colour Plate 9)...

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