I have a cell-free solution of culture broth. It contains a wide range of compounds ranging from salts (marine broth), lipids, and proteins to polysaccharides.
My goal is to extract all type of saccharides and lipids in order to concentrate an eventual bio-surfactant produced by my cells. I'm specifically interested in those composed of saccharides and lipids linked together (e.g. glycosidic bond).
It was suggested to me to use ethanol to precipitate out these polysaccharides. I have seen this done widely in the literature.
However, I would like to understand the chemistry of this process in order to understand what is actually precipitating out (just polysaccharides, monosaccharides? proteins? lipids?). And whether it will work for both lipids bound to polysaccharides, given that lipids are soluble in ethanol.