Polysaccharides - Prior knowledge - Exercises
7 important questions on Polysaccharides - Prior knowledge - Exercises
Which ones are structural and which ones are physical/chemical properties?
- The water binding capacity
- The degree of polymerization (DP)
- Substitution of the monosaccharide units (methylation, acetylation or sulphation)
- Branching pattern
- Solubility in water
- Viscosity caused by the polysaccharide
- Kind of monosaccharide units from which the polysaccharide is built up
- Conformation of the monosaccharide units (α or β)
- Digestibility of the polysaccharide
- The presence of charged groups
- Nature of the glyosidic linkage (for instance 1,4 or 1,6) and the arrangement of these different linkages in the polymer
- The water binding capacity --> physical/chemical
- The degree of polymerization (DP) --> structural
- Substitution of the monosaccharide units (methylation, acetylation or sulphation) --> structural
- Branching pattern --> structural
- Solubility in water --> physical/chemical
- Viscosity caused by the polysaccharide --> physical/chemical
- Kind of monosaccharide units from which the polysaccharide is built up --> structural
- Conformation of the monosaccharide units (α or β) --> structural
- Digestibility of the polysaccharide --> physical/chemical
- The presence of charged groups --> structural
- Nature of the glyosidic linkage (for instance 1,4 or 1,6) and the arrangement of these different linkages in the polymer --> structural
What are starch syrups?
Does this dissolve?
180 g sucrose (20 degrees, 2100 g/L water) at 20 degrees in 100 mL water
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Does this dissolve?
30 g lactose (25 degrees, 195 g/L water) at 20 degrees in 100 mL water
What is different in the solubility of sucrose and lactose?
Which properties of polysaccharides play a role in viscosity?
- Degree of polymerisation --> higher DP is higher viscosity
- Linear/branched --> linear higher viscosity
- Charge --> charged higher viscosity
How can a polysaccharide form a gel?
- Macromolecules turn and fold
- Polysaccharides associate
- Loops/junction-zones/double helixes are formed
- When there are enough knots a 3-D network will arise
- Water is retained in this network: a gel
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