Polysaccharides sugars

The reported effect of konjac GaM on the glass transition of high-sugar/polysaccharide mixtures [242] can be utilized in sugar, hard-boiled and frozen confectionery products and might replace gelatin, which is refused by some consumers due to diet and health problems. 

The editorial policy of the publication will continue in its past form. To quote from Volume I It is our plan to have the individual contributors furnish critical, integrating reviews rather than mere literature surveys, and to have the articles presented in such a form as to be intelligible to the average chemist rather than only to the specialist. Invitations will be extended to selected research workers to prepare critical reviews of special topics in the broad field of the carbohydrates, including the sugars, polysaccharides and glycosides. It is also the intention to include biochemical and analytical developments in the carbohydrate field as well as critical reviews of important industrial advances. 

Sugars/polysaccharides Unsaturated lipid compounds L-Amino acids/peptides Nucleotides, bases, etc. Biopolymers... 

The monosaccharide D-( + )-glucose, an aldohexose, is formed by plants in photosynthesis and is converted to the polysaccharides cellulose and starch. Simple saccharides are called sugars. Polysaccharides are hydrolyzable to monosaccharides e.g., a mol of trisaccharide gives 3 mol of monosaccharides. 

The following reagents and techniques can be used to transform directly car-boxylates or sulfhydryl groups into reactive amine functional groups. In addition, sugars, polysaccharides, or carbohydrate-containing macromolecules may be modified to contain amines after mild periodate activation to form aldehyde groups. 

Kirchman, D. L., B. Meon, H. W. Ducklow, C. A. Carlson, D. A. Hansell, and G. Steward. 2001. Glucose fluxes and concentrations of dissolved combined sugars (polysaccharides) in the Ross Sea and Polar Front Zone, Antarctica. Deep-Sea Research II, 48 4179 1197. 

---