Polysaccharides: Occurrence, Significance, and Properties

BeMiller, James N.

doi:10.1007/978-3-540-30429-6_34

Cited by 19 publications

(8 citation statements)

References 75 publications

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“…This observed highest resistance to mechanical shear could indicate that the non-ropy EPS of Yog-2 carried an anionic charge facilitating interaction with milk protein, which then reinforced the strength of the gel (Girard & Schaffer-Lequart, 2007;2008). The result also implies that the concentration of EPS was not a definitive parameter in influencing the apparent viscosity (Petry et al, 2003).…”

Section: Flow Behaviour Of Yoghurtscontrasting

confidence: 50%

“…Interestingly, the presence of both non-ropy and ropy EPS in Yog-1 also resulted in the highest viscosity irrespective of the pressure applied. In the present study, a detailed mechanism regarding the interaction between non-ropy EPS and milk protein and its effects on the rheological characteristics cannot be resolved, but it could be speculated that this type of EPS might have a larger hydrated volume, more stiffness of molecular structure, and increased charge attraction towards the protein (BeMiller, 2008;Duboc & Mollet, 2001;Girard & Schaffer, 2008;Ruas-Madiedo et al, 2002).…”

Section: Flow Behaviour Of Yoghurtsmentioning

confidence: 92%

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Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt

Zhang

Folkenberg

Amigo

et al. 2016

International Dairy Journal

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Section: Flow Behaviour Of Yoghurtscontrasting

confidence: 50%

Section: Flow Behaviour Of Yoghurtsmentioning

confidence: 92%

Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt

Zhang

Folkenberg

Amigo

et al. 2016

International Dairy Journal

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“…23A and 23B ). These polysaccharides can combine with units of amino-sugars, forming aminopolysaccharides (AP) ( Ruiz-Herrera & Ortiz-Castellanos, 2010 ) (PAS-positive); amino-sugars and hexuronic acid, forming glycosaminoglycans (GAGs) ( Frazier et al, 2008 ; Yamada, Sugahara & Özbek, 2011 ) (PAS-positive and AB-positive); or only with structural proteins (glycoproteins) ( BeMiller, 2008 ) (HgBpB and NYS-positive) ( Table 3 ). The predominant exoskeletal component are AP, in the form of chitin ( Mendoza-Becerril et al, 2016 ), but there are variations in the chemical composition and in the physical properties related to adaptations to particular conditions and physiological changes in the organism, such as the tanning process ( Chapman, 1973 ).…”

Section: Discussionmentioning

confidence: 99%

Exoskeletons of Bougainvilliidae and other Hydroidolina (Cnidaria, Hydrozoa): structure and composition

Mendoza‐Becerril

Marian

Migotto

et al. 2017

PeerJ

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The exoskeleton is an important source of characters for the taxonomy of Hydroidolina. It originates as epidermal secretions and, among other functions, protects the coenosarc of the polypoid stage. However, comparative studies on the exoskeletal tissue origin, development, chemical, and structural characteristics, as well as its evolution and homology, are few and fragmented. This study compares the structure and composition of the exoskeleton and underlying coenosarc in members of “Anthoathecata” and some Leptothecata, but does so mainly in bougainvilliid polyps histological analyses. We also studied the development of the exoskeleton under experimental conditions. We identified three types of glandular epidermal cells related to the origin of the exoskeleton and the secretion of its polysaccharides component. The exoskeleton of the species studied is either bilayered (perisarc and exosarc, especially in bougainvilliids) or corneous (perisarc). The exoskeleton varies in chemical composition, structural rigidity, thickness, extension, and coverage in the different regions of the colony. In bilayered exoskeletons, the exosarc is produced first and appears to be a key step in the formation of the rigid exoskeleton. The exoskeleton contains anchoring structures such as desmocytes and “perisarc extensions.”

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“…Polydispersity describes the existence of substances in a range of molecular weights rather than having a singular molecular weight. Most polysaccharides are polymolecular while all polysaccharides are polydisperse [20] but at different extents. It is difficult to compare the numerical value of polydispersity with literatures because of lack of information.…”

Section: Ftir Analysis Of Purified Polysaccharidesmentioning

confidence: 99%

Chemical structure of sulfated polysaccharides from brown seaweed (Turbinaria turbinata)

Hammed

Jaswir

Şimşek

et al. 2016

International Journal of Food Properties

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The chemical structure of three sulfated polysaccharides fractions (TtF1, TtF2, and TtF3) obtained from anion-exchange separation of aqueous extracts of brown seaweed (Turbinaria turbinate) were studied. The infrared spectra patterns showed that the fractions possess functional groups similar to that of sulfated polysaccharides. The sulfated polysaccharides fractions exhibited molecular weights of 223.5, 495.5, and 326.05 kDa, respectively, for TtF1, TtF2, and TtF3. 1 H NMR spectra of TtF2 and TtF3 contain α-anomeric protons (5-5.6 ppm), ring protons (3.4-4.4), and methyl protons (1-1.3 ppm) while that of TtF1 only exhibited ring protons and methyl protons. Rheological data were fitted to power law which revealed that the fractions were Newtonian and/or presented weak pseudoplastic behavior. Consistency values increased with concentration in all fractions. Consistency values of TtF2 were the highest, followed by TtF1 and then TtF3. Thermal degradation patterns of TtF1 and TtF2 were similar but different from that of TtF3. This study confirmed that chemical and physical characteristics of sulfated polysaccharides fractions are interrelated and provided in-depth understanding of sulfated polysaccharides of brown algae. ARTICLE HISTORY

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Polysaccharides: Occurrence, Significance, and Properties

Cited by 19 publications

References 75 publications

Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt

Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt

Exoskeletons of Bougainvilliidae and other Hydroidolina (Cnidaria, Hydrozoa): structure and composition

Chemical structure of sulfated polysaccharides from brown seaweed (Turbinaria turbinata)

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