Carbohydrate Biotechnology Protocols

Chapter 1 Introduction to Carbohydrate Biotechnology

Chapter 2 Production and Isolation of Xanthan Gum

Chapter 3 Alginate from Azotobacter vinelandii

Chapter 4 Production of Schizophyllan

Chapter 5 Enzymatic Synthesis of Cellulose

Chapter 6 Modification of Alginate Using Mannuronan C-5-Epimerases

Chapter 7 Viscosity Control of Guar Polysaccharide Solutions by Treatment with Galactose Oxidase and Catalase Enzymes

Chapter 8 The Production of Cyclodextrins Using CGTase from Bacillus macerans

Chapter 9 Production of Microbial Glycolipids

Chapter 10 Partial Enzymatic Hydrolysis of Starch to Maltodextrins on the Laboratory Scale

Chapter 11 The Production of α(1→2)-Terminated Glucooligosaccharides

Chapter 12 Enzymatic Production of Fructooligosaccharides from Sucrose

Chapter 13 Enzymatic Production of Inulooligosaccharides from Inulin

Chapter 14 One-Pot Enzymatic Synthesis of Sialyl T -Epitope

Chapter 15 Hydrolysis of Hemicelluloses Using Combinations of Xylanases and Feruloyl Esterases

Chapter 16 Enzymatic Depolymerization of Chitins and Chitosans

Chapter 17 Synthesis of Homo- and Hetero-Oligosaccharides from Underivatized Sugars Using Glycosidases

Chapter 18 Carbohydrate Biotechnology Protocols

Chapter 19 Application of Sucrose Synthase in the Synthesis of Nucleotide Sugars and Saccharides

Chapter 20 Production of Isomaltulose Using Immobilized Bacterial Cells

Chapter 21 The Production of Mannitol by Fermentation

Chapter 22 The Production of 3-Keto-Derivatives of Disaccharides

Chapter 23 Enzymatic Synthesis of α-Butylglucoside in a Biphasic Butanol-Water System Using the α-Transglucosidase from Aspergillus niger

Chapter 24 Enzymatic Glycosylation of Aglycones of Pharmacological Significance

Chapter 25 Enzymatic Synthesis of Glycosides in Aqueous-Organic Two-Phase Systems and Supersaturated Substrate Solutions

Chapter 26 Use of β-Glucosidase in the Development of Flavor in Wines and Fruit Juices