Polysaccharides

  • C. Alais
  • G. Linden
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

Polysaccharides or glucans (homo- or hetero-) are large molecules made up of several hundreds or several thousands of residues of various monosaccharides, linked to each other by different types of bond (α or β; l→4, l→6, l→3, etc.). Polysaccharides of average molecular weight, where between 10 and 250 monosaccharides are incorporated (molecular weight between 2000 and 35000), are not found in the natural state and so there is a break in the size scale not seen with proteins. However, their variety is limited by the fact that a pattern of one or two monosaccharides is repeated X times and generally one or two bonds predominate.

Keywords

Cellulose Hydrolysis Iodine Fructose Cellulase 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Springer Science+Business Media Dordrecht 1991

Authors and Affiliations

  • C. Alais
    • 1
  • G. Linden
    • 1
  1. 1.University of NancyFrance

Personalised recommendations