We are in a phase of the evolution of biotechnology in which the true and potential commercial importance of carbohydrates is becoming appre- ated more fully. Progress in providing hard facts to establish the commercial value ofpolysaccharides and oligosaccharides is limited, as always, by lack of funding and by a relative shortage of skilled practitioners in the production and analysis of those materials. Carbohydrate science has a reputation, not unmerited, for technical difficulty owing to the structural similarity of the many monosaccharide monomers and the potential, and real, complexity of oligosaccharides and polysaccharides, particularly heterosaccharides conta- ing many different monomers. Modem analytical and synthetic methods, in many cases using enzyme technology, are beginning to allow this complexity to be unraveled. Carbohydrate Biotechnology Protocols is aimed at those newcomers who have an interest in the production and use of carbohydrate materials, but have shied away from involvement for lack of detailed descriptions of appropriate methods, including the type of practical hints that may be provided by those skilled in those methods, but that are rarely described in research papers. The majority of the contributions to this book conform to the established format of the Methods in Biotechnology series. They begin with the theoretical and c- mercial background to the method or group of methods, provide a list of the reagents and equipment required for the procedure, then give a detailed st- by-step description of how to carry out the protocol.

Klappentext

A compilation of modern hands-on methods using microbes and enzymes to produce and modify carbohydrates of potential and actual commercial value. These powerful methods enable both the expert and the beginner to generate polysaccharides, oligosaccharides, and carbohydrate-based surfactants by fermentation using enzymes. Additional techniques make it possible to produce derivatives of sugars, other oligosaccharides, and sugar derivatives using enzyme technology. Carbohydrate Biotechnology Protocols offers synthetic chemists, biochemists, fermentation technologists, and applied enzymologists cutting-edge techniques-many of them hitherto unavailable-that are cleaner and often less costly than available chemical alternatives.

Inhalt
to Carbohydrate Biotechnology.- Production and Isolation of Xanthan Gum.- Alginate from Azotobacter vinelandii.- Production of Schizophyllan.- Enzymatic Synthesis of Cellulose.- Modification of Alginate Using Mannuronan C-5-Epimerases.- Viscosity Control of Guar Polysaccharide Solutions by Treatment with Galactose Oxidase and Catalase Enzymes.- The Production of Cyclodextrins Using CGTase from Bacillus macerans.- Production of Microbial Glycolipids.- Partial Enzymatic Hydrolysis of Starch to Maltodextrins on the Laboratory Scale.- The Production of ?(1?2)-Terminated Glucooligosaccharides.- Enzymatic Production of Fructooligosaccharides from Sucrose.- Enzymatic Production of Inulooligosaccharides from Inulin.- One-Pot Enzymatic Synthesis of Sialyl T-Epitope.- Hydrolysis of Hemicelluloses Using Combinations of Xylanases and Feruloyl Esterases.- Enzymatic Depolymerization of Chitins and Chitosans.- Synthesis of Homo- and Hetero-Oligosaccharides from Underivatized Sugars Using Glycosidases.- Use of Fluorophore-Assisted Carbohydrate Electrophoresis (FACE®) in the Elucidation of N-Linked Oligosaccharide Structures.- Application of Sucrose Synthase in the Synthesis of Nucleotide Sugars and Saccharides.- Production of Isomaltulose Using Immobilized Bacterial Cells.- The Production of Mannitol by Fermentation.- The Production of 3-Keto-Derivatives of Disaccharides.- Enzymatic Synthesis of ?-Butylglucoside in a Biphasic Butanol-Water System Using the ?-Transglucosidase from Aspergillus niger.- Enzymatic Glycosylation of Aglycones of Pharmacological Significance.- Enzymatic Synthesis of Glycosides in Aqueous-Organic Two-Phase Systems and Supersaturated Substrate Solutions.- Use of ?-Glucosidase in the Development of Flavor in Wines and Fruit Juices.