Mechanisms of Saccharide Polymerization and Depolymerization (PDF)
(Sprache: Englisch)
Mechanisms of Saccharide Polymerization and Depolymerization focuses on the role that various enzymes connected with sucrose play in controlling its concentration in the plant cell. This book discusses the reactions involved in the formation of lipid-linked...
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Mechanisms of Saccharide Polymerization and Depolymerization focuses on the role that various enzymes connected with sucrose play in controlling its concentration in the plant cell. This book discusses the reactions involved in the formation of lipid-linked saccharides.
Organized into 30 chapters, this book starts with an overview of the effect of amphomycin on the transfer of radioactivity from mannosyl-phosphoryl-dolichol to lipid-linked oligosaccharides and from lipid-linked oligosaccharides to glycoproteins. This text then presents the properties of sucrose synthetase and sucrose phosphate synthetase. Other chapters consider the mechanism for the acceptor reactions of dextransucrase. This book discusses as well the factors involved in the digestion of raw starch by black Aspergillus amylase and other fungal enzymes with strong raw starch digesting activity. The final chapter describes the reaction between reducing sugars and amino compounds whereby it is usually termed the Maillard reaction.
This book is a valuable resource for biochemists, biophysicists, microbiologists, and pharmacologists.
Organized into 30 chapters, this book starts with an overview of the effect of amphomycin on the transfer of radioactivity from mannosyl-phosphoryl-dolichol to lipid-linked oligosaccharides and from lipid-linked oligosaccharides to glycoproteins. This text then presents the properties of sucrose synthetase and sucrose phosphate synthetase. Other chapters consider the mechanism for the acceptor reactions of dextransucrase. This book discusses as well the factors involved in the digestion of raw starch by black Aspergillus amylase and other fungal enzymes with strong raw starch digesting activity. The final chapter describes the reaction between reducing sugars and amino compounds whereby it is usually termed the Maillard reaction.
This book is a valuable resource for biochemists, biophysicists, microbiologists, and pharmacologists.
Bibliographische Angaben
- 2012, 456 Seiten, Englisch
- Herausgegeben: J. Marshall
- Verlag: Elsevier Science & Techn.
- ISBN-10: 0323149693
- ISBN-13: 9780323149693
- Erscheinungsdatum: 02.12.2012
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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