Polysaccharides Ii

Polysaccharides provides information pertinent to the fundamental aspects of the chemistry of polysaccharides. This book discusses the methods used for the isolation, purification, and structural determination of the various types of polysaccharide. Organized into 14 chapters, this book begins with an overview of the almost universal occurrence of natural macromolecules in living organisms where they form a variety of functions. This text then examines the isolation of polysaccharides, which involves solubilization in aqueous solvents or in dipolar aprotic solvents. Other chapters consider the industrial applications of polysaccharides and of their derivatives. This book discusses as well the procedure for the isolation of wood polysaccharides, which involves the preparation of a holocellulose by the selective solubilization of the lignin. The final chapter deals with the classes of complex natural polymers in which the nature of the linkage of sugar units to other structural units have been established. This book is a valuable resource for biologists.

Sugar chains (glycans) are often attached to proteins and lipids and have multiple roles in the organization and function of all organisms. "Essentials of Glycobiology" describes their biogenesis and function and offers a useful gateway to the understanding of glycans.

This book has the Highest Impact Factor of all publications ranked by ISI within Polymer Science. It contains short and concise reports on physics and chemistry of polymers, each written by the world renowned experts. The book is still valid and useful after 5 or 10 years. The electronic version is available free of charge for standing order customers at: springer.com/series/12/

Polysaccharides and related high molecular weight glycans are hugely diverse with wide application in Biotechnology and great opportunities for further exploitation. An Introduction to Polysaccharide Biotechnology – a second edition of the popular original text by Tombs and Harding – introduces students, researchers, clinicians and industrialists to the properties of some of the key materials involved, how these are applied, some of the economic factors concerning their production and how they are characterized for regulatory purposes.

Polysaccharides in Food is a collection of papers that discusses concepts and advancements related to polysaccharides found in food products. The book is divided into five parts; Part I deals with topics such as the polysaccharides of the plant cell during growth; polysaccharide structure in solutions and gels; and the solvent interactions and solution behavior of carbohydrates. Part II covers the relationship of polysaccharides and enzymes and includes topics such as the enzymic degradation of starches; the hemicellulase group of enzymes; and pectic enzymes. Part III discusses the structure and physiochemical aspects of starch, as well as its use in food. Part IV tackles polysaccharides in food product development, and Part V deals with kinds of polysaccharides and the legislations concerning them. Part VI covers the importance of polysaccharides as the population's energy source as well as its health benefits. The text is recommended for food technicians, nutritionists, and organic chemists who would like to know more about the importance of polysaccharides in food and its future.

The Polysaccharides, Volume 2 is a seven-chapter text that presents the status of polysaccharide chemistry and related aspects of biochemistry. The opening chapter is concerned with the major classifications of polysaccharides, such as homoglycans and diheteroglycans. The succeeding five chapters discuss the occurrence, usage, structural studies, conformation, and derivatives of specific carbohydrate group, including cellulose, plant, algal, bacterial, and fungal polysaccharides. The last chapter deals with the industrial application and economic aspects of polysaccharides. This book will prove useful to chemists and biochemists working on polysaccharides and other complex carbohydrates.

This monograph summarizes scientific achievements in the field of polysaccharide chemistry performed in the last decade. For the first time, the particular features of polysaccharide structure, physical-chemical properties and biochemical transformations in their interrelations are considered as well as the questions of polysaccharide modification along the whole hierarchical chain, including starch mono-, di-, oligo- and polysaccharides, chitin, chitozan and cellulose. Polysaccharide interactions with diverse solvents and low-molecular, macrocyclic and high-molecular substances in solutions are scrutinized. Several aspects of mechanical-chemical modification of polysaccharides in solid state and in gel are observed. Modern concepts of enzyme degradation of polysaccharides and technologies of natural polymers processing are analyzed. The book is intended for wide range of readers: students, post graduates, engineers and scientists engaged in polymer chemistry, organic and physical chemistry.

Industrial Gums: Polysaccharides and their Derivatives, Second Edition covers the biochemical approaches to the modification and production of natural synthetic gums. This book is organized into two main parts encompassing 31 chapters. The first part deals with natural gums, including seaweed extracts, plant exudates and extracts, seed gums, and animal extracts. Considerable chapters in this part discuss the preparation, structure, derivatives, biosynthesis, and economics of these natural gums. The second part explores the industrial production, structure, and properties of synthetic gums, such as scleroglucan, dextrans, and starch and cellulose derivatives. Scientists, research workers, and manufacturers of both natural and synthetically prepared gums will find this book invaluable.

This book is a printed edition of the Special Issue "Marine Polysaccharides" that was published in Marine Drugs