Preparation of mannodextrins and their separation by gel chromatography

Separation of oligosaccharides by partition chromatography on ion exchange resins

“…At low ethanol concentration, the differences are leveled out and, in pure water, the differences in Dv between sugars of the same dp are hardly significant. Since the partial _I_I_I_I_I_I_I_ molar volume in water is not affected significantly by the type of glycosidic linkages (12), the results support the conclusion (13) that, in aqueous solution, the distribution coefficients of strongly polar compounds are mainly determined by the partial molar volume of the solutes. Since a straight-line relationship is valid both within the range of ethanol concentration where the sugars are held strongly in the resin phase and at low ethanol concentration where the net effect is a marked exclusion, there must exist a critical eluent composition at which all oligomers of the same series exhibit the same distribution coefficient.…”

“…Since a straight-line relationship is valid both within the range of ethanol concentration where the sugars are held strongly in the resin phase and at low ethanol concentration where the net effect is a marked exclusion, there must exist a critical eluent composition at which all oligomers of the same series exhibit the same distribution coefficient. [12][13][14][15][16][17][18] µ ; and (O) Dowex 1-X10, 14-17 µ gomers (6) and oligomeric sugar alcohols (8) and confirmed by the results given in Figure 3. The greater the slope of the straight line (at high ethanol concentration), the more effectively is an oligomer of a given dp held in the resin phase.…”

Decay time distributions from dynamic light scattering for aqueous poly(vinyl alcohol) gels and semidilute solutions

“…It is well-established that the heat of mixing of hydrogen-bonding solutes and water is typically exothermic (i.e., solubility decreases with increasing temperature as does the swelling of hydroxylic gels. 33,34 The differences in slope are less pronounced with the gels as would be anticipated since the cross-links restrict the volume available to the polymer chains.…”

Digestion of single crystals of mannan I by an endo‐mannanase from Trichoderma reesei

“…As described above, the mannan crystals were made from a low molecular mass fraction of ivory nut mannan that is of the order of DP 20 [8]. As mannodextrins are known to be water‐soluble at least to DP 7 [23], it takes only three or four endo cuts to release soluble oligomers in the supernatant. Once in solution, these mannodextrins are readily degraded further by the endo‐mannanase.…”