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Biosynthesis of food constituents: Saccharides. 2. Polysaccharides - a review

Author

Listed:
  • Jan Velíšek

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Karel Cejpek

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

Abstract

This review article gives a survey of the selected principal biosynthetic pathways that lead to the most important polysaccharides occurring in foods and in food raw materials and informs non-specialist readers about new scientific advances as reported in recently published papers. Subdivision of the topic is predominantly done via biosynthesis and includes reserve polysaccharides (starch and glycogen, fructans), plant cell wall polysaccharides (cellulose and callose, pectin), and animal polysaccharides (chitin and glycosaminoglycans). Extensively used are the reaction schemes, sequences, and mechanisms with the enzymes involved and detailed explanations using sound chemical principles and mechanisms.

Suggested Citation

  • Jan Velíšek & Karel Cejpek, 2005. "Biosynthesis of food constituents: Saccharides. 2. Polysaccharides - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(5), pages 173-183.
    • Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:5:id:3388-cjfs
    DOI: 10.17221/3388-CJFS
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    References listed on IDEAS

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    1. Jan Velíšek & Karel Cejpek, 2005. "Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(4), pages 129-144.
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