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characteristics:
•polymers (MW from 200,000)
•White and amorphous products (glassy)
•not sweet
•not reducing; do not give the typical aldose or ketose
reactions)
•form colloidal solutions or suspensions
Polysaccharides:
• The monomeric sugar has to be activated in the form of a sugar nucleotide prior
to attachment to the growing oligosaccharide
Amylose and amylopectin are the 2 forms of starch. Amylopectin is a highly branched structure, with
branches occurring every 12 to 30 residues
suspensions of amylose
in water adopt a helical
conformation
Functions:
- modulate cell growth processes
- provide flexibility and resiliency to cartilage
A portion of the structure of heparin