Polysaccharides

Definition and characteristics

Polysaccharides by source

Polysaccharides by source

Polysaccharides by source

Polysaccharides by source

Polysaccharides by source

Polysaccharides by structure

Polysaccharides by structure

Diheteroglycans

Polysaccharides by structure

Polysaccharides by structure

Polydispersity

Polymolecularity

Polysaccharide preparation

Polysaccharide preparation

Polysaccharide preparation

Polysaccharide preparation

Fractional precipitation

Chromatography

Size exclusion
separation problem

Structural analysis

Structural characterization

Structural characterization

Shorthand notation

Shorthand notation

Sequence characterization

Anomeric configuration

Substituents

Molecular weight (DP)

Number average MW

Weight average MW

Sample calculations

Sample calculations

M_w/M_n

Water absorption

Moisture sorption isotherms

Water zones analogy

Effect of water on polysaccharides

Solubility and
solution characteristics

Solubility and
solution characteristics

Dissolution methods

To avoid fish eyes

Properties of gum dispersions

Effect of molecular
shape on viscosity

Molecular shape in dispersion

Effect of DP on viscosity

Anomeric linkage and shape

Non-uniformity of shape

Effect of charge

Colligative properties

Junction zones

Junction zones

Slide 54

Slide 55

Slide 56

Junction zone growth

Junction zones

Gelation

Slide 60

Slide 61

Slide 62

Slide 63

Syneresis

Slide 65

Slide 66

Polysaccharide modification

Derivatization

Molar substitution

Characterization

Depolymerization

Hydrolysis

Acid-catalyzed hydrolysis

Factors affecting depolymerization

Sugar structure and hydrolysis

Importance in foods

Enzyme-catalyzed hydrolysis

Microbial degradation

Oxidation-elimination

b-Elimination 1

b-Elimination 2

                           b-Elimination 3

b-Elimination 4

                           b-Elimination 5