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Marine polysaccharides as promising source of biological activities
Published in Antonio Trincone, Enzymatic Technologies for Marine Polysaccharides, 2019
A. Mzibra, I. Meftah Kadmiri, H. El Arroussi
The structural features of polysaccharides, including their molecular size, frequency of branching, monosaccharide composition, conformation, types and sequence of linkages, determine their physical and physiological properties (Ferrierra et al. 2015; Jin et al. 2012). Uronic acids are a class of sugar acids with both carbonyl and carboxylic acid functional groups. A subclass of these oligosaccharides, called oligosaccharins, possess “hormone-like” activity and may contribute to the natural control of plant metabolism, growth, and development. For example, oligosaccharides, generated in vitro by hydrolysis of pectins –which is rich in galacturonic acid-, promote ripening of tomato (Lycopersicon esculentum L) and other fruits (Dumville et al. 2000). El Arroussi et al. (2018) showed that the D. salina exopolysaccharides significantly improve length and weight on both the shoot and root system of tomato plants (Figure 13.1).
Coagulation/Fenton oxidation combined treatment of compost leachate using quince seed mucilage as an effective biocoagulant
Published in Environmental Technology, 2021
Fatemeh Kanaani, Babak Tavakoli, Ali Reza Pendashteh, Naz Chaibakhsh, Fariba Ostovar
FT-IR analysis can show the functional groups in the QSM. FT-IR spectrum of the extracted QSM (Figure 2) shows all typical bonds of the polysaccharide structure. The peaks observed below 700 cm−1 is assigned to the skeletal vibrations of CO bonds. The stretching vibration of C–O in COH bond in carbohydrate structure can be seen between 950 and 1200 cm−1. The peak at 1052 cm−1 is related to uronic acid in the polysaccharide structure [27]. Uronic acids are a class of sugar acids having both carbonyl and carboxylic acid functional groups. The carboxyl groups act as binding sites for ions and cause improvement of gel-forming capacity [27]. The peaks between 1200 and 1500 cm−1 are assigned to vibrations of groups containing hydrogen atoms such as CCH, HCH and COH. The C–H stretching of free sugar can be observed at 2925 cm−1. The peaks between 3000 and 3500 cm−1 are related to free O–H groups stretching bonds in the carboxylic acid structure. The broad peak can also be assigned to the O–H groups of glucopyranose ring in the polysaccharide structure. The presence of abundant functional groups provides a large number of adsorption sites that lead to the coagulant interparticle bridging effect.