Sugars and Fillers

Abstract

At the outset it should be realised that relatively speaking less is known of the polysaccharides than of the proteins. This is largely a chemical problem — amino acids have much more convenient handles for chemical processing and identification. They are also more intimately associated with the genetic code, which has persuaded biochemists and biologists that protein structure is more important and basic. Ironically it is the sheer chemical anonymity, combined with extreme abundance, of polysaccharides in general which makes them commercially far more significant — as cellulose (natural and processed), chitin, carrageenan, agar and the like. Such products are used for building, stabilising food substances, making fibres of all kinds for clothes and ropes and in the dyeing industry.