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The term proteomics embraces the characterization of proteins,62,63 as well as the systematic study of proteins in the cells, tissues and organisms in general. 64 Utilization of proteins for food, feed and nonfood applications is wide ranging and dates back to ancient stories. e. of micro-organisms), discussed below. In most plants the protein content with respect to dry mass ranges only between 5 and 10%, although some plants like lucerne and soy bean (legume species) contain up to 40% proteins.

Shells of shrimps, lobsters, prawns and crabs) and in the cell walls of many fungi and algae. Chitosan is a copolymer of b-(14)-linked D-glucopyranose with varying ratios of random C2-acetamido (NAc) and C2-amino (NH2) substitution. In nature, it is found only in the cell walls of certain fungi, but is produced by partial alkaline hydrolysis (deacetylation) of chitin for use in various applications. 31 The functionality of chitosan primarily depends on its degree of polymerization (DP) and on the proportion and heterogeneity of its NAc groups.

Arabinogalacturonan substituted with relatively long chain arabinan branches and predominantly terminal arabinose residues, (1-3) and (1-3,5) linked. 3. Xylogalacturonan subunit (confirmed in apple) consisting of a galacturonan backbone with xylose residues on C3. Homogalacturonan-rich pectins as obtained by acid extraction of sugar beet pulp are used as a gelling agent following oxidative cross linking. Moreover, if partially deacetylated and demethylated, these pectins even form gels in the presence of multivalent cations, preferably with calcium ions.

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An Annual publication of satisfactory methods for the preparation of organic chemicals by Organic Syntheses


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