This book provides the most up-to-date and comprehensive coverage of the structures and properties of polysaccharides, methods for their characterization, de novo synthesis, and modification, as well as advances in structure/function correlations. Many of these topics are summarized for the first time.A brief survey of polysaccharide structures is given highlighting the most significant advances in analytical and spectroscopic technology (NMR, MS, etc.). A chapter is devoted to glycan properties, including conformational aspects, rheological and compatibility characteristics, etc. There is a comprehensive overview of the de novo synthesis of carbohydrate polymers, the transformation of glycans into novel types of polymers, and the preparation of linear and branched polysaccharide analogues and conjugates with synthetic polymers via chemical and enzymatic approaches. The book also details the factors controlling the uniformity of substitutions in homogeneous and heterogeneous derivatization processes and the elucidation of the substitution patterns of partially modified polysaccharides, through combined spectroscopic and statistical methods.One of the important developments in the glycan field is based on the increasing demand for greater control of the functional properties of these biopolymers. The book provides a very extensive account of various types of modifications, including selective and non-selective chemical techniques, biological methods that facilitate alterations or specific functional groups and properties through the application of synthetic or degradative enzymes, and mutational or recombinant DNA techniques. The coverage extends to the control of glycan integrity and molecular weight through chemical enzymatic, physical or other methods. Electrochemical modification techniques are also discussed.A particularly up-to-date and comprehensive review is given of polysaccharide structure/property relations. Here, the effects of primary structural parameters (composition, molecular size, branching, polyelectrolyte character and non-carbohydrate substituents) are discussed, as are factors which affect glycan solubility, viscosity and gel-forming capacity. Also included are the phenomena resulting from the interactions of polysaccharides with solvents, salts, polyols, surfactants, synthetic and biological polymers. The impact of glycan structural parameters on various biological activities, such as immunological, anticoagulant, and antitumour properties, is surveyed.The book features a foreword by Dr. R.H. Marchessault, and contains almost 2,000 references to the state-of-the-art in the field, as well as an extensive subject index, over 40 tables, and 130 schemes and illustrations. It provides a wealth of valuable information for specialists in polysaccharides, biochemists, biotechnologists, enzymologists, microbiologists, organic chemists, polymer scientists, and others whose work involves these biopolymers.

"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."

Timely book gives account of the production and uses of polysaccharides. Focuses on the main developments. Also explains and illustrates how current work on polysaccharides may lead to major future developments in this field.

fudustrial uses of polysaccharides centre on their ability to thicken or structure many times their own weight of water, or in other words to control the rheology of hydrated systems. Until comparatively recently, however, objective characterisation of polysaccharide rheology, except in a few specialist research laboratories, was largely confined to compression of gels, simple measurements of solution viscosity, often in ill-defined geometries, and imitative tests intended to reflectproductperformance in specific areas ofend-use. Several factors have combined to bring a wider range of rheological techniques into common use. One is the increasing practical importance of systems that cannot adequately be described as solids or liquids, such as 'weak gels' and spreadable pastes. fu parallel, routine characterisation of such systems has become economically feasible with the development of a new generation of comparatively inexpensive computer-controlled instruments. There has also been a change ofemphasis from phenomenologicaldescription ofproduct texture towards the use of rheological measurements to probe the underlying molecular and supramolecular structures and the processes by which they are formed. As a result, even the most pragmatic producers and users of industrial polysaccharides are probably now familiar with terms such as creep compliance, stress overshoot and the ubiquitous G' and G", although perhaps not fully understanding their precise meaning or practical significance. A definitive text giving a rigorous description of the rheological approaches relevant to polysaccharide systems is therefore appropriate and timely. Romano Lapasin and Sabrina Priel are to be congratulated for tackling the daunting but worthwhile taskofproducing such avolume.

The Polysaccharides, Volume 2 is a seven-chapter text that presents the status of polysaccharide chemistry and related aspects of biochemistry. The opening chapter is concerned with the major classifications of polysaccharides, such as homoglycans and diheteroglycans. The succeeding five chapters discuss the occurrence, usage, structural studies, conformation, and derivatives of specific carbohydrate group, including cellulose, plant, algal, bacterial, and fungal polysaccharides. The last chapter deals with the industrial application and economic aspects of polysaccharides. This book will prove useful to chemists and biochemists working on polysaccharides and other complex carbohydrates.

Offers comprehensive coverage of the structural characterization of polysaccharides-emphasizing commercially available and potential exopolysaccharides as well as new applications. Presents the major chemical and physical properties of polysaccharides and derivatives.