glycosidic bond

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glycosidic bond

or

glycosidic link

a bond between the anomeric carbon of a carbohydrate and another group or molecule.

glycosidic bond

the covalent bond between two monosaccharides to form a disaccharide.

N-glycosidic bond, linkage
a type of carbohydrate-protein covalent linkage between an asparagine side chain amide and a sugar; type I linkage.
O-glycosidic bond, linkage
a type of carbohydrate-protein covalent linkage between a serine or threonine hydroxyl side chain amide and a sugar; type II linkage.
References in periodicals archive ?
Hydrolysis was needed to break the glycosidic linkage in order to get the constituent of monosaccharide units.
s University of Reading used a range of model fecal fermentation systems to determine how monosaccharide composition, glycosidic linkage and molecular weight would affect the selectivity of the fermentation.
The latter effect refers to conformational preferences about the glycosidic linkage in pyranosides and has been shown by Lemieux to play a significant role in controlling the conformational preferences of oligosaccharides such as the blood group antigens; the preferences are of importance in molecular recognition events mediated by carbohydrate-protein interactions.
The first chapter reviews basic carbohydrate chemistry including carbonyl, carboxyl, and hydroxyl modifications, glycosidic linkages, and polymerization.
Resistant dextrins or resistant malto-dextrins (RS dextrins) are mixed and random glycosidic linkages -1-4 and 1-6 glucosidic bonds from starch and 1-2 and 1-3 bonds, from transglucosidation.
Resistant dextrins or resistant maltodextrins (RS dextrins) are mixed and random glycosidic linkages -1-4 and 1-6 glucosidic bonds from starch and 1-2 and 1-3 bonds, from transglucosidation.
These reagents include custom engineered proteins called Lectenz[R] with high affinity and specificity for glycosidic linkages.
Resistant dextrins or resistant maltodextrins are mixed and random glycosidic linkages -1-4 and 1-6 glucosidic bonds from starch and 1-2 and 1-3 bonds, from transglucosidation.