Sugars The term `sugars' is conventionally used to describe the mono- and disaccharides in food.The three principal monosaccharides are glucose, fructose and galactose, which are the building blocks of naturally
Referring to the Englyst NSP methods, in which the be determined bygas chromatography, or byhigh performance liquid chromatographyto obtain values for the constituentmonosaccharidesto determine the residual NSP after the removal of starch. c
Table 1. The composition of monosaccharides, molecular weight, antiviral activity, and cytotoxicity of polysaccharides from the edible mushroom. ClassificationPolysaccharides nameMonosaccharide compositionMW (kDa)Structural featureBiological activityRef. Ascomycotina Discomycetes Pezizales Morchellaceae Morchella...
Xylose induces the production of AnFaeA, whereas most monosaccharides do not appear to support the production of other FAEs [75]. Detailed expression studies of FAE encoding genes are rare and have so far been mainly performed in species of the genus Aspergillus. Here expression of fae genes ...