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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

Galacturonic Acid Invert Sugar Cellular Wall Sucrose Molecule Amylopectin Chain 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1991

Authors and Affiliations

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

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