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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.

Authors

Gordon A. Morris

Gary G. Adams



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.

Journal Article Type Article
Publication Date Dec 15, 2014
Journal Food Hydrocolloids
Print ISSN 0268-005X
Electronic ISSN 0268-005X
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 42
APA6 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, doi:10.1016/j.foodhyd.2014.04.014
DOI https://doi.org/10.1016/j.foodhyd.2014.04.014
Keywords Polysaccharides ; Size ; Conformation ; Structure-function relationships
Publisher URL http://www.sciencedirect.com/science/article/pii/S0268005X14001441
Copyright Statement Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by-nc-nd/4.0
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