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Oligosaccharides are polymers of typically three to ten monosaccharides. Oligosaccharides have many functions including cell recognition and cell binding.  Oligosaccharides normally present as glycans: oligosaccharide chains linked to lipids or to compatible amino acid side chains in proteins.  Not all natural oligosaccharides occur as components of glycoproteins or glycolipids, some occur as storage or transport carbohydrates in plants and others result from the microbial breakdown of larger polysaccharides such as starch or cellulose.

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