On hydrodynamic methods for the analysis of the sizes and shapes of polysaccharides in dilute solution: a short review

Morris, Gordon A.; Adams, Gary G.; Harding, Stephen E.

Abstract

Background: Polysaccharides and their derivatives are increasingly being used by the food, cosmetic and pharmaceutical industries: physical properties like size and conformation are important contributors to their performance.
Discussion: Here the use of hydrodynamic tools such as sedimentation velocity, sedimentation equilibrium, size exclusion chromatography e multi-angle light scattering (SEC-MALS), and viscometry are considered highlighting some recent developments in methodology and the application of these to help better understand polysaccharide structureefunction relationships.
Conclusions: The size and shape of polysaccharides in solution can be estimated in a variety of ways. Molar masses and heterogeneities can be estimated to a good precision by sedimentation velocity, sedimentation equilibrium and SEC-MALS. An approximate idea of conformation and flexibility can be obtained from power-law coefficients and the Wales van Holde parameter. More sophisticated estimates can be obtained by combining methods together to yield the persistence length.

Citation

Morris, G. A., Adams, G. G., & Harding, S. E. (2014). On hydrodynamic methods for the analysis of the sizes and shapes of polysaccharides in dilute solution: a short review. Food Hydrocolloids, 42, https://doi.org/10.1016/j.foodhyd.2014.04.014

• Journal Article Type: Article
• Acceptance Date: Apr 3, 2014
• Online Publication Date: Apr 16, 2014
• Publication Date: Dec 15, 2014
• Deposit Date: May 11, 2017
• Journal: Food Hydrocolloids
• Print ISSN: 0268-005X
• Electronic ISSN: 0268-005X
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 42
• DOI: https://doi.org/10.1016/j.foodhyd.2014.04.014
• Keywords: Polysaccharides ; Size ; Conformation ; Structure-function relationships
• Public URL: https://nottingham-repository.worktribe.com/output/740882
• Publisher URL: http://www.sciencedirect.com/science/article/pii/S0268005X14001441