Polysaccharide by kk sahu sir

Solubility
Source
Classification

Important polysaccharide
Starch
Glycogen
Cellulose
Xantham
Pectin
Agar

Inulin
Chitin
Function of polysaccharide
Conclusion

1. polysaccharide
•By
•KAUSHAL KUMAR SAHU
•Assistant Professor (Ad Hoc)
•Department of Biotechnology
•Govt. Digvijay Autonomous P. G. College
•Raj-Nandgaon ( C. G. )
•

2. Solubility
Source
Classification
Important polysaccharide
Starch
Glycogen
Cellulose
Xantham
Pectin
Agar
Introduction
Inulin
Chitin
Function of polysaccharide
Conclusion

3. Introduction
Carbohydrates are the major type of Fuel molecules that chiefly help in
supplying theenergy to the living cells. these are the polyhydroxy
aldehyde's or ketones or there derivatives.Carbohydrates are also called
as "Saccharides", as the lower members of these are highly sweet to
taste. Based on the chemical composition the carbohydrates are divided
in to three types as follows;
1.Mono saccharides--These are simplest sugars which can not be further
hydrolyzed. EX--Glucose, galactose, mannose.
2.Oligosaccharides--These on hydrolysis yield 2 to 10 mono saccharides .
Depending on the number ofhydrolytic products resulted the oligo saccharides are
further divided in to Di, Tri, Tetra. etc.. Ex--Lactose(Glucose+galactose),
Sucrose(Glucose+Fructose).
3.Polysaccharidesare complexcarbohydratesmade up of multiplemonosaccharides
combined with other structures. Polysaccharides are sometimes called glycans because
the monosaccharides are joined together with glycosidic linkages. Thesemolecules tend
to be very large and are often branched; most are insoluble in water and amorphous.

4. solubility
•Strong interaction with water = solubility
•Strong, extended interaction with polymer = insolubility
•Local, limited interaction with polymer = gelation
Cross links –covalent, ion pairing
Sources of Polysaccharide
•Higher plants
–seeds,
–tree extrudates,
–marine plants,
•Microbial fermentation
Chemical modification of other polymers

5. Classification
Polysaccharides are classified on two criteria namely; Based on
chemical composition
Homoplysaccharides -Theyare made up of single type of mono
saccharides.Ex-Glycogen, Starch, Cellulose. all made up of Glucose
molecules.
Heteropolysaccharides-They are composed of more than one type of
monosaccharide,Ex-Chondroitin sulphate, Hyaluronic acid, Keratan sulfate,
Dermatan sulfate.
Based on the functionality the polysaccharides are classified in to two types
viz,,
Storage polysaccharides-Which help-s in storing food materials in
plants(Ex-starch) and animals(Ex-Glycogen)
Structural polysaccharides-These helps in maintaining mechanical
shape and rigidity of the living cell in plants(Ex cellulose

6. Starch
•Starch--It is found in plants like millet's, Tubers of potato,
tomato.
•It is made up of Two major components namely: (a). Amy
lose-water soluble fraction, constitutes about 20%.
•It is linear polymer with high molecular weight in the range of
1,50,000-6,00,000 Dalton.
•Amy lose is made up of α1→4 linked glucose molecules. It
produces deep blue color with iodine. Amylose onhydrolysis
by the enzyme Amylase Yields Glucose and maltose.
•(b). Amylopectin-It is the water insoluble fraction which
constitutes about 80%
•
•.It is a branched chain polysaccharideWith α1→4 linkage
andα1→6 branching , which is very rare and occurs at every
24-30 glucose units. Amylopectin on partial hydrolysis yields
Glucose, Maltose, Isomaltose.

7. •Amylosemoleculesconsisttypicallyof200to20,000
glucoseunitswhichformahelixasaresultofthebond
anglesbetweentheglucoseunits.
Amylose
•

8. •Amylopectindiffers from amylose in being highly branched. Short
side chains of about 30 glucose units are attached with 1α→6
linkages approximately every twenty to thirty glucose units along
the chain. Amylopectin molecules may contain up to two million
glucose units.

9. Glycogen
•Glycogen-It is the Storage polysaccharidefound in animal
tissues like liver and Muscle
•, hence it is commonly known as "Animal starch“
•. It is structurally similar tothat ofAmylopectin of starch,
except the difference beingfrequency of branching
•,In glycogen the branching occurs at every 8-10 glucose units.
•It produces red color with Iodine.

11. Glycogen
A view of theatomicstructure of a single branched strand ofglucoseunits in a
glycogenmolecule.

12. Cellulose
•Cellulose-It is the major Structural polysaccharide found
inplant cell wall.
•It is a linear polymer made up of β 1→4 linked glucose
molecules
•, which on hydrolysis by the enzyme Cellulase, yields Glucose
and Cellobiose.
•Cellulose can not be used as a source of energy by humans
as their digestive system lacks the enzyme Cellulase,
•While the Ruminants have this enzyme in there gut hence
they can utilize the cellulose as source of food.

13. Cellulose
•

14. Properties and applications
•found in plants as microfibrils
•very large molecule, insoluble in aqueous and most
other solvents
•flat ribbon type structure allows for very close packing
and formation of intermolecular H-bonds
•two crystalline forms (Cellulose I and II)
•derivatisation increases solubility (hydroxy-propyl
methyl cellulose, carboxymethyl cellulose, etc.)

15. Xanthan
Extracellular polysaccharide from Xanthomonas campestris
b-(14)-D-glucopyranose backbone with side chains of -
(31)-a-linked D-mannopyranose-(21)-b-D-glucuronic
acid-(41)-b-D-mannopyranose on alternating residues

16. Properties and applications
double helical conformation
•thickener
•stabilizer
•emulsifier
•foaming agent

17. . Pectin
•Cell wall polysaccharide
in fruit and vegetables
•Main source -citrus peel

18. •Pectin isthe methylated ester of
polygalacturonicacid,whichconsistsofchainsof
300to1000galacturonicacidunitsjoinedwith
1α→4linkages.Pectinisanimportantingredient
offruitpreserves,jellies,andjams.
•
•
Pectin is a polymer of α-Galacturonic acid with a
variable number of methyl ester groups.

19. Partial methylated poly-a-(14)-D-galacturonic acid residues (‘smooth’
regions), ‘hairy’ regions due to presence of alternating a-(12)-L-
rhamnosyl-a-(14)-D-galacturonosyl sections containing branch-points
with side chains (1 -20 residues) of mainly L-arabinose and D-galactose

20. Agar
. Agaroragar-agaris agelatinoussubstance derived
from apolysaccharide
Used as a solidsubstrateto containculture
mediumformicrobiologicalwork.
Agar is an unbranched polysaccharide obtained from the
cell walls of some species of red algae, primarily from
thegeneraGelidiumandGracilaria,
orseaweed(Sphaerococcus euchema). For commercial
purposes, it is derived primarily fromGelidium amansii.

21. •Agarisapolymerofagarobiose,a
disaccharidecomposedofD-galactoseand
3,6-anhydro-L-galactose.
•
Agarobiose is the repeating
disaccharide unit in agar.

22. Agar (agar-agar) can be used as alaxative,
avegetariangelatin substitute, a thickener forsoups,
injellies,ice cream, and other desserts, as a clarifying
agent inbrewing, and forsizingpaper and fabrics
.
In chemical terms, agar is apolymermade up of
subunits of the sugargalactose. Agar polysaccharides
serve as the primary structural support for the algae's
cell walls.

23. Agar exhibits, melting at 85 °C (358 K, 185 °F) and
solidifying from 32-40 °C (305-313 K, 90-104 °F)
This property lends a suitable balance between easy
melting and good gel stability at relatively high
temperatures.
Since many scientific applications require incubation at
temperatures close to human body temperature (37 °C),
agar is more appropriate than other solidifying agents
that melt at this temperature, such as gelatin.
Properties

24. Inulin
Inulinsare a group of naturally
occurringpolysaccharides
produced by many types of plants
They belong to a class offibersknown asfructans.
Inulin is used by some plants as a means of storing
energy
and is typically found inrootsorrhizomes.
Most plants that synthesize and store inulin do not store
other materials such asstarch.

25. Uses
It can be used to replace sugar, fat, and flour.
This is advantageous because inulin contains 25-35% of thefood
energyof carbohydrates (starch, sugar).
[
. it considered suitable fordiabetics
It is also used for rehydration and remineralization following
important loss of water, like diarrhea

26. Biochemistry
Inulins arepolymerscomposed mainly offructoseunits,
and typically have a terminalglucose.
The fructose units in inulins are joined by a β(2→1)glycosidic
bond
. In general, plant inulins contain between 20 and several
thousand fructose units.
Smaller compounds are calledfructooligosaccharides,

27. Chitin
•
•. It is a linear polymer of β1→4 linked N-acetyl
glucosamine. It is acted up on by the enzyme
Chitinase.
•Chitin(C
5
H
13
O
5
N)
n
--It isa Structural Polysaccharide
•It is found in fungi and is the principal
component of arthropod and lower animal
exoskeletons, e.g., insect, crab, and shrimp
shells.

28. STRUCTURE
•Itmayberegardedasaderivativeofcellulose,inwhich
thehydroxylgroupsofthesecondcarbonofeachglucose
unithavebeenreplacedwithacetamido(-NH(C=O)CH
3
)
groups.
•
Chitin

29. Function of polysaccharide
Polysaccharides are common sources of energy
. Many organisms can easily break down starches into glucose,
however, most organisms cannot metabolize cellulose or other
polysaccharides likechitinandarabinoxylans.
These carbohydrates types can be metabolized by some bacteria
and protists.Ruminantsandtermites, for example, use
microorganisms to processcellulose.
Even though these complex carbohydrates are not very digestible,
they may comprise important dietary elements for humans.
Calleddietary fiber, these carbohydrates enhance digestion
among other benefits.

30. Advantages
Amylopectin
Polysaccharides can also act as an anticoagulant. It
reduces the stickiness of platelets making it harder for
them to build up in artery walls. It (they) have anti-
thrombotic effects and blood lipids are reduced.
Polysaccharides help to regulate immune function with T
and B lymphocyte activation. It promotes Interferon, a
white cell medium and tumor necrosis (death).

31. Tea polysaccharides have the following effects. They
lower blood pressure and increase coronary artery
capacity. Blood sugar levels are reduced which is a
benefit in treating Diabetics. There is improved Beta cell
function in the pancreas, as well as anti-diabetic
properties. Anti-radiation effects may be noted, and free
radicals can be all but eliminated. There is anti-viral
activity, and it improves blood reproduction and
maintenance.
Benefits of Polysaccharides

32. Conclusion
•.Polysaccharides are complexcarbohydratesmade up
of multiplemonosaccharides combined with other
structures. Polysaccharides are sometimes called
glycans because the monosaccharides are joined
together with glycosidic linkages.
Polysaccharides help to regulate immune function with T
and B lymphocyte activation. It promotes Interferon, a
white cell medium and tumor necrosis (death).
There is anti-viral activity, and it improves blood
reproduction and maintenance.

33. References
Nelson &cox 5
th
edition
Albert lehninger 2th editio
Lubert stryer 6
th
edition
Internet source