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However, most polymers have a hydrophilic nature and start deteriorating when exposed to moisture. Biopolymers are also being used as edible films that encapsulate foods. These films can carry things like antioxidants, enzymes, probiotics, minerals, and vitamins. The food consumed encapsulated with the biopolymer film can supply these things to ...
Starch (a polymer of glucose) is used as a storage polysaccharide in plants, being found in the form of both amylose and the branched amylopectin. In animals, the structurally similar glucose polymer is the more densely branched glycogen, sometimes called "animal starch". Glycogen's properties allow it to be metabolized more quickly, which ...
Glycolipids are lipid molecules bound to oligosaccharides, generally present in the lipid bilayer. Additionally, they can serve as receptors for cellular recognition and cell signaling. [13] The head of the oligosaccharide serves as a binding partner in receptor activity. The binding mechanisms of receptors to the oligosaccharides depends on ...
M phase See mitosis. macromolecule Any very large molecule composed of dozens, hundreds, or thousands of covalently bonded atoms, especially one with biological significance. . Many important biomolecules, such as nucleic acids and proteins, are polymers consisting of a repeated series of smaller monomers; others such as lipids and carbohydrates may not be polymeric but are nevertheless large ...
Molecules with very small chain length resulting from the breakdown of cellulose are known as cellodextrins; in contrast to long-chain cellulose, cellodextrins are typically soluble in water and organic solvents. The chemical formula of cellulose is (C 6 H 10 O 5) n where n is the degree of polymerization and represents the number of glucose ...
List of proteins This page was last edited on 10 May 2023, at 20:02 (UTC). Text is available under the Creative Commons Attribution-ShareAlike 4.0 License ...
Chitin is used in many industrial processes. Examples of the potential uses of chemically modified chitin in food processing include the formation of edible films and as an additive to thicken and stabilize foods and food emulsions. [28] [29] Processes to size and strengthen paper employ chitin and chitosan. [30] [31]
Many macromolecules are polymers of smaller molecules called monomers. The most common macromolecules in biochemistry are biopolymers ( nucleic acids , proteins , and carbohydrates ) and large non-polymeric molecules such as lipids , nanogels and macrocycles . [ 1 ]