Chapter 2:Natural Polymer Resources: Isolation, Separation and Characterization

This chapter describes various strategies and analytical techniques used for isolation, separation and characterization of natural polymers as the essential first step for their applications in food, feed and non-food products. It discusses different methods used for isolation and characterization of polysaccharides at the molecular and supramolecular levels. The discussion is exemplified by the detailed structural analysis of, among others, heteropolysaccharides like mucilage and fructans by permethylation, reductive cleavage and acetylation, followed by gas liquid chromatography. Data are also presented for supramolecular dimensions and molecular weights of poly-saccharides from various sources by different chromatographic methods combined with inline multiple detection systems (mass, light scattering, viscosity, fluorescence). The analysis and characterisation of plant and animal proteins are also briefly discussed.