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Polysaccharides (/ ˌ p ɒ l i ˈ s æ k ə r aɪ d /), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long-chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages .
Glycoside hydrolases can also be classified as exo or endo acting, dependent upon whether they act at the (usually non-reducing) end or in the middle, respectively, of an oligo/polysaccharide chain. Glycoside hydrolases may also be classified by sequence or structure-based methods.
Iodide donors may typically be activated under basic conditions to give β-glycosides with good selectivity. The use of tetraalkylammonium iodide salts such as tetrabutylammonium iodide allows for in-situ anomerization of the α-glycosyl halide to the β-glycosyl halide and provides the α-glycoside in good selectivity. [13] [14] [15] [16]
A substance containing a glycosidic bond is a glycoside. The term 'glycoside' is now extended to also cover compounds with bonds formed between hemiacetal (or hemiketal) groups of sugars and several chemical groups other than hydroxyls, such as -SR (thioglycosides), -SeR (selenoglycosides), -NR 1 R 2 (N-glycosides), or even -CR 1 R 2 R 3 (C ...
Salicin, a glycoside related to aspirin Chemical structure of oleandrin, a cardiac glycoside. In chemistry, a glycoside / ˈ ɡ l aɪ k ə s aɪ d / is a molecule in which a sugar is bound to another functional group via a glycosidic bond. Glycosides play numerous important roles in living organisms. Many plants store chemicals in the form of ...
The terms glycans and polysaccharides are defined by IUPAC as synonyms meaning "compounds consisting of a large number of monosaccharides linked glycosidically". [1] However, in practice the term glycan may also be used to refer to the carbohydrate portion of a glycoconjugate, such as a glycoprotein, glycolipid, or a proteoglycan, even if the carbohydrate is only an oligosaccharide. [2]
Glycoconjugates are very important compounds in biology and consist of many different categories such as glycoproteins, glycopeptides, peptidoglycans, glycolipids, glycosides, and lipopolysaccharides. They are involved in cell–cell interactions, including cell–cell recognition; in cell–matrix interactions; and in detoxification processes.
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch , making up approximately 20–25% of it. Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important ...