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Advances in carbohydrate chemistry and biochemistry
Since its inception in 1945, this serial has provided critical and integrating articles written by research specialists that integrate industrial, analytical, and technological aspects of biochemistry, organic chemistry, and instrumentation methodology in the study of carbohydrates. The articles provide a definitive interpretation of the current status and future trends in carbohydrate chemistry and biochemistry. Features contributions from leading authorities and industry experts Informs and updates on all the latest developments in the field.
Front Cover; Advances in Carbohydrate Chemistry and Biochemistry; Copyright; Contents; Contributors; Preface; Chapter 1: Molecular architecture and therapeutic potential of lectin mimics; I. Introduction; II. Synthetic Lectin Mimics; 1. Molecular Architecture of Boronic Acid-Dependent Lectin Mimics; 2. Antiviral Potential of Boronic Acid-Dependent Lectin Mimics; 3. Molecular Architecture of Boronic Acid-Independent Lectin Mimics; 4. Antiviral and Antimicrobial Potential of Boronic Acid-Independent Lectin Mimics; III. Naturally Occurring Lectin Mimics.
1. Antimicrobial and Carbohydrate-Binding Profiles of Pradimicins and Benanoimicins2. Molecular Basis of Carbohydrate Recognition by PRMs; 3. Antiviral Profile and Mode of Action of Pradimicins; IV. Conclusion and Future Prospects; Acknowledgments; References; Chapter 2: Enzymatic conversions of starch; I. Introduction; 1. Introduction and General Remarks; 2. Historical Background; 3. Former Reviews; II. Enzymes and Microorganisms for Conversion of Starch; 1. Introduction; 2. Alpha Amylases (EC 3.2.1.1); a. Human and Animal Alpha Amylases; (i). Ptyalin; (ii). Pancreatin.
(Iii). Other Animal Alpha Amylasesb. Plant Alpha Amylases; (i). Alpha Amylases from Cereals; (ii). Alpha Amylases from Tubers; (iii). Alpha Amylases from Other Sources; c. Bacterial Alpha Amylases; d. Yeast Alpha Amylases; e. Fungal Alpha Amylases; f. Immobilized Alpha Amylases; 3. Beta Amylases (EC 3.2.1.2); a. Animal Beta Amylases; b. Plant Beta Amylases; c. Bacterial Beta Amylases; d. Fungal Beta Amylases; e. Immobilized Beta Amylases; 4. Glucoamylase (EC 3.2.1.3); a. Bacterial Glucoamylases; b. Fungal Glucoamylases; c. Yeast Glucoamylases; d. Immobilized Glucoamylases; 5. Other Amylases.
B. Saccharification to Maltosec. Saccharification to Glucose; d. Saccharification to Other Sugars; 7. Effect of the Botanical Origin of Starch; a. Tuber and Root Starches; (i). Potato Starch; (ii). Sweet-Potato Starch; (iii). Cassava Starch; (iv). Alfalfa Tap Root, Ginseng, Mango, and Canna Starches; b. Cereal Starches; (i). Corn Starch; (ii). Wheat Starch; (iii). Barley Starch; (iv). Rice Starch; (v). Sorghum, Amaranth, and Triticale Starches; (vi). Oat Starch; c. Sago Starch; d. Chestnut Starch; e. Legume Starches; f. Lichen and Millet Starches; g. Amylose and Amylopectin.