By Stephen E. Harding, Michael P. Tombs, Gary G. Adams, Berit Smestad Paulsen, Kari Tvete Inngjerdingen, Hilde Barsett
Polysaccharides and similar excessive molecular weight glycans are highly varied with vast program in Biotechnology and nice possibilities for extra exploitation. An advent to Polysaccharide Biotechnology – a moment variation of the preferred unique textual content via Tombs and Harding – introduces scholars, researchers, clinicians and industrialists to the houses of a few of the foremost fabrics concerned, how those are utilized, many of the monetary elements referring to their creation and the way they're characterised for regulatory purposes.
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Extra info for An Introduction to Polysaccharide Biotechnology
They are used in a relatively crude form, and the specified enzyme often forms less than 1% of the protein content. It is sometimes necessary to remember that while a commercial enzyme sample will contain the enzyme specified in the contract for purchase, invariably specified on the basis of activity in some mutually agreed test, there is no guarantee that other enzymes are absent. Absence as well as presence must be specified since, in practice, other enzymes will be present. There is a rather good example in Chapter 2, where an enzyme needed to degrade pectin in a specific way could not easily be obtained free from other enzymes which also degraded pectin but in an undesirable way.
2 The Potential for Biotechnology is given added impetus nowadays because disposal of organic waste has become more demanding and much more expensive, making it even more desirable to find a use for it. 3 INVENTIONS Completely novel ideas are not common and when they do arise are most likely to come from research workers in the field, most often those already working in the industry. Ideas can also come from others, possibly academics engaged in research. At the present time, researchers are much more conscious of the possibility that their work might find application than hitherto, and there are regular mechanisms for review of publicly funded research with this in mind.
1 M sodium acetate buffer. P. , Biochemical Journal, 348, 557–563, 2000. 9 CLASSIFICATION OF POLYSACCHARIDES There is no single method of classification which serves all purposes. Polysaccharides could be classified purely on the basis of their chemical structure, and in chemistry textbooks they will be found organized in this way. However, because this book is about their biotechnology we have chosen to classify them with more emphasis on their biological source. It would also have been valid to classify them on the basis of their use, which would have found some bacterial polysaccharides alongside gums obtained from seeds, since they have the same uses.
An Introduction to Polysaccharide Biotechnology by Stephen E. Harding, Michael P. Tombs, Gary G. Adams, Berit Smestad Paulsen, Kari Tvete Inngjerdingen, Hilde Barsett