glycosidic bond

(redirected from Glycosidic linkage)

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 ?
The type of glycosidic linkage ([alpha]2-3), ([alpha]2-6) or ([alpha]2-8) can be deduced from the chemical shifts of [H3.
Chitinase is specific in hydrolyzing the compounds that contain glycosidic linkage.
1] was attributed to C-O-C ring vibrational stretching of glycosidic linkage for cellulose I and cellulose II.
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.
A disaccharide is built when two monosaccharides are bonded together in a glycosidic linkage.
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.
APU acts on starch and hydrolyses a-16 glycosidic bonds of amylopectin and also hydrolyses a-14 glycosidic linkage of amylose and amylopectin to produce maltohexaose maltopentaose maltotetraose maltotriose maltose and glucose.
1987) from different bacteria, yeast or fungi with variable glycosidic linkages (Ekhart and Timmermans, 1996; Otieno, 2010) based upon enzyme source.
Amylolytic enzymes hydrolyze a-14- glycosidic linkages for the breakdown of starch glycogen or other polysaccharides into saccharides.
The first chapter reviews basic carbohydrate chemistry including carbonyl, carboxyl, and hydroxyl modifications, glycosidic linkages, and polymerization.