3. Isolation processes for free and conjugated carbohydrates
The "glycoanalyst" can be confronted with two situations:
or the carbohydrates are free in their natural environment and, in the particular case of oligosaccharides, their isolation will be carried out by applying the procedures described in paragraph 3.3 ;
or they are conjugated and, in the particular case of glycoproteins, the only one we'll be focusing on, their study will require their prior release by cutting the glycan-protein or glycan-peptide bond.
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Isolation processes for free and conjugated carbohydrates
Carbohydrate assay methods
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