The Carbohydrates

The Carbohydrates

Chemistry And Biochemistry

2nd Edition - January 1, 1970

Write a review

  • Editor: Ward Pigman
  • eBook ISBN: 9780323161725

Purchase options

Purchase options
DRM-free (PDF)
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order

Description

The Carbohydrates: Chemistry and Biochemistry, Second Edition, Volume IIB is a complete revision of a previous work that was based on “The Chemistry of the Carbohydrates”. This volume is composed of 10 chapters that cover the chemical and biochemical aspects of the main types of carbohydrates. This book begins with considerable chapters on the main types of carbohydrates, including starch, glycogen, pectins, plant gums, plant, algal, and microbial polysaccharides, as well as monosaccharides. These chapters specifically tackle the occurrence, isolation, production, properties, and reactions of these carbohydrates. This volume includes chapters on the fields of glycolipids and glycoproteins. The concluding chapters cover the official nomenclature rules for carbohydrates and for enzymes having carbohydrates as substrates. This volume is of great value to carbohydrates scientists and researchers.

Table of Contents


  • List of Contributors

    Preface

    38. Starch and Glycogen

    I. Starch

    A. Introduction

    B. Occurrence and Isolation

    C. The Starch Granule

    D. Fractionation of Starch

    E. Chemical Structure of Amylose and Amylopectin

    F. Properties of Amylose

    G. Properties of Amylopectin

    H. Action of Amylolytic Enzymes

    I. Other Starch-Degrading Enzymes

    J. Industrial Starches, by Chester Szymanski

    II. Glycogen

    A. Introduction

    B. Occurrence and Isolation

    C. Chemical Structure of Glycogen

    D. Properties of Glycogen

    E. Action of Amylolytic Enzymes

    References

    39. Pectins, Plant Gums, and Other Plant Polysaccharides

    I. Introduction

    II. The Pectic Substances

    A. Homopolysaccharides

    B. Heteropolysaccharides

    C. Enzymic Degradation of Pectins

    III. Plant Gums

    A. Controlled Degradations in the Determination of Structure

    B. Gum Arabic and Other Polysaccharides Containing Interior D-Galactan Chains

    C. Gum Ghatti and Other Polysaccharides Containing Interior D-Glucurono-D-mannan Chains

    D. Gum Tragacanth and Sterculia and Khaya Gums Containing D-Galacturonan and D-Galacturono-L-rhamnan Chains

    IV. Seed and Bark Mucilages

    A. Neutral Polysaccharides

    B. Acidic Polysaccharides

    C. "Amyloids"

    References

    40. Algal Polysaccharides

    I. Introduction

    II. Food Reserve Polysaccharides

    A. Polysaccharides of the Starch Type

    B. Polysaccharides of the Laminaran Type

    III. Structural Polysaccharides

    A. Cellulose

    B. Lichenan

    C. D-Mannans

    D. D-Xylans

    E. Alginic Acid

    F. Polysaccharides of the Pectin Type

    IV. Sulfated Polysaccharides

    A. Sulfated L-Fucan (Fucoidan)

    B. Sulfated D-and L-Galactans

    C. D-Glucurono-D-xylo-L-rhamnans

    D. Sulfated L-Arabino-D-xylo-D-galactans

    E. Sulfated D-Glucurono-D-mannan

    References

    41. Bacterial and Fungal Polysaccharides

    I. Production and Isolation

    II. Immunological Reactivity

    III. Degradative Enzymes

    IV. Composition of Cell Walls

    V. Teichoic Acids

    VI. Extracellular Polysaccharides

    A. Gram-Negative Heteropolysaccharides

    B. Gram-Negative Homopolysaccharides

    C. Gram-Positive Heteropolysaccharides

    D. Gram-Positive Homopolysaccharides

    E. Fungal Homopolysaccharides

    F. Fungal Glycopeptides

    References

    42. Mucopolysaccharides of Higher Animals

    I. Introduction

    II. General Aspects

    III. Hyaluronic Acid

    A. Introduction

    B. Occurrence, Detection, Determination, Isolation, and Properties

    C. Composition, Chemical Structure, and Chemical Properties

    D. Enzymic Degradation

    IV. Chondroitin and Chondroitin Sulfates

    A. Chondroitin

    B. Chondroitin 4-Sulfate

    C. Chondroitin 6-Sulfate

    V. Dermatan Sulfate

    A. Introduction

    B. Occurrence, Detection, Determination, Isolation, and Properties

    C. Composition and Chemical Structure

    D. Enzymic Degradation

    VI. Heparin

    A. Introduction

    B. Occurrence, Detection, Determination, Isolation, and Properties

    C. Components and Chemical Structure

    D. The Heparin-Protein Linkage

    E. Enzymic Degradation

    VII. N-Acetylheparan Sulfate

    A. Introduction

    B. Distribution, Properties, and Isolation

    C. Components and Chemical Structure

    VIII. Keratan Sulfate

    A. Introduction

    B. Isolation, Properties, and Chemical Structure

    References

    43. Glycoproteins

    I. Definition and Classification

    II. Occurrence

    III. Isolation, Fractionation, and Purity

    A. Isolation

    B. Fractionation

    C. Tests of Purity

    IV. Composition of Glycoproteins

    V. Structural Methods

    A. Types of Protein-Carbohydrate Covalent Linkages

    B. Structural Studies of the Carbohydrate Groups

    VI. Glycoproteins Having One Carbohydrate Group in Each Protein Unit

    A. Ovalbumin

    B. Ribonuclease B

    C. Soybean Hemagglutinin

    D. Ceruloplasmin

    E. Transferrin

    VII. Glycoproteins Having a Few Carbohydrate Groups in Each Protein Unit

    A. Ovomucoid

    B. Fibrinogen

    C. Haptoglobin

    D. α1-Acid Glycoprotein

    E. Fetuin

    F. Milk Glycoproteins

    G. Plant Glycoproteins

    H. Other Enzyme Glycoproteins

    I. Immunoglobulins

    J. Thyroglobulin

    VIII. Glycoproteins Having Many Carbohydrate Groups in Each Protein Unit

    A. Epithelial Mucins, by M. Bertolini and F. Bettelheim

    B. Immunochemistry of Blood-Group Substances and Glycoproteins, by Martin I. Horowitz

    IX. Biosynthesis

    References

    44. Glycolipids

    I. Introduction

    II. Nomenclature of Glycolipids

    III. Animal Glycolipids

    A. The 1-O-Glycosylceramides ("Cerebrosides")

    B. The 1-0-Glycosylceramide Sulfate Esters ("Sulfatides")

    C. The 1-O-Glycosylceramide Fatty Acid Esters

    D. The 1-O-Diglycosylceramides ("Cytosides")

    E. The 1-O-Oligoglycosylceramides

    F. Gangliosides

    IV. Glycolipids of Plants and Microorganisms

    A. Fatty Acid Esters of the Sugars

    B. Glycosides of Hydroxy Fatty Acids

    C. Glycosyl Diacylglycerols

    D. Glycosides of myo-Inositol Phospholipid (Phosphoinositides)

    E. Glycosides of Phosphatidyl-D-glycerol

    F. Glycosides of 4D-Hydroxysphinganine Phospholipid

    References

    45. Analytical Methods for Carbohydrates

    I. Analysis of Sugars, by David Aminoff

    A. Colorimetric Methods

    B. Analysis of Functional Groups

    II. Reducing Sugar Methods, by Wendell W. Binkley

    A. Oxidation by Metallic Salts in Alkaline Solution

    B. Oxidation with Potassium Ferricyanide

    C. Special Methods

    III. Isotopic Methods, by Robert Schaffer

    A. Introduction

    B. Isotope-Dilution Analysis

    C. Kinetic Isotope Effects

    D. Determination of Isotopic Distribution

    IV. Histochemical Methods, by Robert W. Mowry

    A. Goals, Advantages, Limitations, and Present Status of Carbohydrate Histochemistry

    B. General Description of the Methods of Carbohydrate Histochemistry

    C. Demonstration of Hydroxyl Groups

    D. The Use of Basophilia to Detect Carbohydrate Polyanions

    E. Combination Procedures that Detect Two or More Kinds of Reactive Groups: The AB-PAS and Related Procedures

    F. Immunofluorescent Identification of Complex Carbohydrates

    G. Auxiliary Histochemical Tests

    H. Problems of Nomenclature and Classification

    References

    46. Rules of Carbohydrate Nomenclature

    Contents

    Appendix

    47. Nomenclature and List of Enzymes Acting on Carbohydrates

    I. Oxidoreductases

    II. Transferases

    III. Hydrolases

    IV. Lyases

    V. Isomerases

    Author Index (Volume IIB)

    Subject Index (Volumes IIA and IIB)




Product details

  • No. of pages: 452
  • Language: English
  • Copyright: © Academic Press 1970
  • Published: January 1, 1970
  • Imprint: Academic Press
  • eBook ISBN: 9780323161725

About the Editor

Ward Pigman

Ratings and Reviews

Write a review

There are currently no reviews for "The Carbohydrates"