Assay of intestinal disaccharidases.

Protein-Carbohydrate Interaction. II. Inhibition Studies on the Interaction of Concanavalin A with Polysaccharides*

This review covers the production, properties and applications of the biopolysaccharide dextran; this biopolymer can be produced via fermentation either with Leuconostoc mesenteroides strains and other lactic acid bacteria or with certain Gluconobacter oxydans strains. The former strains convert sucrose into dextran with the dextransucrase enzyme whereas the latter convert maltodextrins into dextran with the dextran dextrinase enzyme. Emphasis is mainly focused on Leuconostoc strains as producer organisms of dextransucrase and dextran types. In addition to industrial fermentation processes producing the enzymes and/or the dextrans, biocatalysis principles are also being developed, whereby enzyme preparations convert sucrose or maltodextrins, respectively, into (oligo)dextrans. The chemical and physical properties of different dextrans are discussed in detail, together with the characteristics and molecular mode of action of dextransucrase. Subsequently, useful applications of dextran and some problems associated with undesirable formation of dextran are outlined. Copyright © 2005 Society of Chemical Industry

Leuconostoc dextransucrase and dextran: production, properties and applications

Publisher Summary This chapter discusses the starch derivatives that are produced and marketed in quantities of sufficient size to be considered as commercial scale. The term starch derivative includes the modifications that change the chemical structure of some of the D-glucopyranosyl units in the molecule. These modifications involve oxidation, esterification, or etherification. The derivatization of starch is conducted to modify the gelatinization and cooking characteristics of granular starch; to decrease the retrogradation and gelling tendencies of amylose-containing starches; to increase the water-holding capacity of starch dispersions at low temperature thereby minimizing syneresis; to enhance hydrophilic character; to impart hydrophobic properties; and/or to introduce ionic substituents. The modification of starch properties by derivatization is an important factor in the continued and increased use of starch to provide thickening, gelling, binding, adhesive, and film-forming functionality. Starches used for commercial derivatization in the United States are corn, waxy maize, tapioca, and potato. The properties, availability in large quantities, and economics are deciding factors in determining as to which starch is used for derivatization.

Starch derivatives: production and uses

Protein-carbohydrate interaction I. The interaction of polysaccharides with concanavalin A

Characterization and Classification of Dextrans from Ninety-six Strains of Bacteria1b

Periodate Oxidation of Dextran

Evaluation of the Periodate Oxidation Method for Structural Analysis of Dextrans

Isomaltose and Isomaltotriose from Enzymic Hydrolyzates of Dextran

The Addition of Alkali Metals to Phenanthrene

Allene Jeanes

Papers

Characterization and Classification of Dextrans from Ninety-six Strains of Bacteria1b

Periodate Oxidation of Dextran

Evaluation of the Periodate Oxidation Method for Structural Analysis of Dextrans

Isomaltose and Isomaltotriose from Enzymic Hydrolyzates of Dextran

The Addition of Alkali Metals to Phenanthrene