Advanced Biophysical Techniques for Polysaccharides Characterization

1st Edition - June 14, 2024
Editor: Nirmal Mazumder
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 4 0 4 2 - 6
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 4 0 4 3 - 3

Advanced Biophysical Techniques for Polysaccharides Characterization offers detailed insights into the cutting-edge techniques available for the identification, quantific… Read more

Purchase options

SUSTAINABLE DEVELOPMENT

Innovate. Sustain. Transform.

Save up to 30% on top Physical Sciences & Engineering titles!

Explore now

Physical science & engineering for sustainable development book covers

Institutional subscription on ScienceDirect

Request a sales quote

Advanced Biophysical Techniques for Polysaccharides Characterization offers detailed insights into the cutting-edge techniques available for the identification, quantification, characterization. and structural analysis of polysaccharides. A wide range of techniques are covered, including scanning electron microscopy (SEM), atomic force microscopy (AFM), optical microscopy, non-linear optical microscopy and spectroscopic techniques like Fourier transform Infrared (FTIR), X ray diffraction, light scattering, and nuclear magnetic resonance (NMR). Various polysaccharides are investigated, along with their applications across a range of industries. Each chapter offers a detailed description of the techniques before delving into case studies covering the latest advances.

This book provides a one-stop solution to the latest advanced microscopic and spectroscopic techniques for investigating a range of important polysaccharides and is an ideal reference for researchers in the field of biophysics, molecular biology, biochemistry, pharmaceutics, food chemistry and related areas.

Cover image
Title page
Table of Contents
Copyright
Contributors
Chapter 1. Physicochemical modification and characterization of starch used in the food industry: A review
1. Introduction
2. Common physicochemical modifications of starch in the food industry
3. Conclusion
Chapter 2. Physicochemical characterization of microcrystalline cellulose extracted by sequential dual acid hydrolysis
1. Introduction
2. Materials and methods
3. Results and discussion
4. Conclusion
Chapter 3. Applications of marine polysaccharides in biomedical field and food industry
1. Introduction
2. Chitosan: The cationic biopolymer
3. Carrageenan
4. Conclusion
Chapter 4. Second harmonic generation microscopy of polysaccharide macrostructures
1. Introduction
2. Second harmonic generation microscopy
3. Applications of second harmonic generation microscopy to investigate polysaccharides
4. Conclusions and outlook
Chapter 5. Modification of pectin and its role in food, biomedical and pharmaceutical industries
1. Introduction
2. The modification of pectin
3. Bioactive pectin-based films
4. Types of pectin modification
5. Conclusions and future directions
Chapter 6. Application of hyaluronic acid: Therapeutics, pharmaceuticals, and cosmetics
1. Introduction
2. Physicochemical property of HA
3. Application of HA
4. Conclusion
Chapter 7. Production and applications of pectin and alginate in food industries
1. Introduction
2. Application of pectin and alginate in food industry
3. Gelling agent/thickening agent
4. Stabilizing agent
5. Encapsulation/packaging
Chapter 8. Types of microbial polysaccharides and their characterization
1. Introduction
2. Conclusions
Chapter 9. Grazing-incidence X-ray scattering of plant epidermal cell wall
1. Introduction
2. Before you begin timing: Indeterminant
3. Key resources table
4. Materials and equipment
5. Step-by-step method details
6. Expected outcomes
7. Quantification and statistical analysis
8. Advantages
9. Limitations
10. Optimization and troubleshooting
11. Safety considerations and standards
12. Alternative methods/procedures
Chapter 10. Solid-phase microextraction techniques for food analysis
1. Introduction
2. Principles of SPME
3. Types of SPME coatings
4. Various types of SPME sampling modes
5. SPME for food analysis
6. Advancements of SPME
7. Conclusion
Chapter 11. Interaction of starches and amylases—An in silico study
1. Introduction
2. Methodology
3. Results
4. Discussion
5. Conclusion
Chapter 12. Resistant starch: Measurement and functionality
1. Introduction
2. Classification of starch—Digestion basis
3. Resistant starch measurement methods
4. Health effects of resistant starch
5. Processing to increase resistant starch content
6. Nonstarch components
7. Conclusion
Chapter 13. Impact of dietary advanced glycation end products (dAGEs) in processed foods on health
1. Introduction
2. Factors affecting the formation of AGEs in food
3. Impact of dAGEs on health
4. Conclusion
Chapter 14. Applications of types of polysaccharides for the food industry
1. Introduction
2. Sources and classification of polysaccharides
3. Structure and chemistry of polysaccharides
4. Applications of polysaccharides in food packaging
5. Applications of polysaccharides in food processing
6. Conclusions and future perspectives
Chapter 15. Structural elucidation of alginate and pectin through proton nuclear magnetic resonance spectroscopy
1. Introduction
2. Instrumentation
3. Applications of NMR
4. Conclusion
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Advanced Biophysical Techniques for Polysaccharides Characterization

Purchase options

Innovate. Sustain. Transform.

Institutional subscription on ScienceDirect

Nirmal Mazumder