Coproduction xylo-oligosaccharides with low degree of polymerization and glucose from sugarcane bagasse by non-isothermal subcritical carbon dioxide assisted seawater autohydrolysis.
Sign Up to like & getrecommendations! Published in 2022 at "Bioresource technology"
DOI: 10.1016/j.biortech.2022.126866
Abstract: High pretreatment temperature is necessary to obtain xylo-oligosaccharides (XOS) with low degree of polymerization (DP). However, traditional isothermal pretreatment for XOS production may increase the generation of xylose and furfural with the reaction time extending… read more here.
Keywords: coproduction; xylo oligosaccharides; xos; degree polymerization ... See more keywords
Effective analysis of degree of polymerization of polysialic acids in mass spectrometry by combining novel sample preparation and dynamic instrument optimization methods.
Sign Up to like & getrecommendations! Published in 2019 at "Carbohydrate research"
DOI: 10.1016/j.carres.2018.11.009
Abstract: This work demonstrates a mass spectrometry technique to improve data reliability when analyzing degree of polymerization (DP) of high-mass polysialic acids (PSAs). Matrix-assisted laser-desorption/ionization (MALDI) time-of-flight mass spectrometry is the technique of choice for analyzing… read more here.
Keywords: polysialic acids; mass spectrometry; degree polymerization; mass ... See more keywords
Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.03.033
Abstract: Five gelatinized jackfruit starches (GJFSS: M1', M5', M6', M11', and BD') were prepared using amylose mixed with five types of amylopectin. M1' had the lowest degree of polymerization while BD' had the highest. The five… read more here.
Keywords: polymerization amylopectin; seed; gelatinization; degree polymerization ... See more keywords
Physicochemical and rheological properties of cross-linked inulin with different degree of polymerization
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.11.026
Abstract: Abstract Long-chain inulin (L-In) and short-chain inulin (S-In) from native inulin was separated through the method of alcohol precipitation. Cross-linked inulin with two different degree of polymerization (average DP = 6.88 and 15.10) were prepared in aqueous… read more here.
Keywords: cross linked; linked inulin; different degree; degree polymerization ... See more keywords
Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105347
Abstract: Abstract The physical and oxidation stability of emulsions stabilized by conjugates prepared by Maillard reaction between whey protein hydrolysates (WPH) and linear dextrin (LD) with different degree of polymerization (DP) were investigated. In accordance with… read more here.
Keywords: dextrin different; degree polymerization; protein hydrolysates; emulsions stabilized ... See more keywords
Improvement of oxygen permselectivity of a rigid helical polyphenylacetylene: Effect of flexible groups, degree of polymerization, composites, thickness, orientation, and network formation
Sign Up to like & getrecommendations! Published in 2021 at "Polymer"
DOI: 10.1016/j.polymer.2021.123900
Abstract: Abstract In order to improve oxygen permselectivity of a rigid helical poly(alkenylphenylacetylene) membrane having a columnar liquid crystalline structure, several chemical and membrane structures including the degree of polymerization and the orientation of the macromolecules… read more here.
Keywords: orientation; oxygen permselectivity; permselectivity rigid; degree polymerization ... See more keywords
Natural Variation in the Content and Degree of Polymerization of Fructans in Wheat: Potential for Selection of Genotypes with Beneficial Health Composition.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c03686
Abstract: Fructans are important biocompounds because of their health-promoting effects as dietary fiber and prebiotics and also because of their harmful effects as fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) particularly in people suffering from irritable… read more here.
Keywords: health; wheat; variation; degree polymerization ... See more keywords
The Role of the Degree of Polymerization in the Chiroptical Properties of Dynamic Asymmetric Poly(diphenylacetylene)s
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Materials Chemistry C"
DOI: 10.1039/d3tc01419c
Abstract: Non-symmetric poly(diphenylacetylene)s (PDPAs) show a strong relationship between the size of the macromolecules and their electronic circular dichroism (ECD) spectra. Thus, polymers and oligomers of PDPAs with the same screw... read more here.
Keywords: poly; polymerization chiroptical; degree polymerization; poly diphenylacetylene ... See more keywords
Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of food science"
DOI: 10.1111/1750-3841.14386
Abstract: Inhibition of target digestive enzymes is an accepted strategy to prevent diseases such as obesity and diabetes. Proanthocyanidins (PACs) are known for their ability to bind, inhibit, and precipitate enzymes, which makes them potential bioDrugs… read more here.
Keywords: proanthocyanidins low; digestive enzymes; degree polymerization; hypothesis ... See more keywords
Molecular Docking and Site-Directed Mutagenesis of GH49 Family Dextranase for the Preparation of High-Degree Polymerization Isomaltooligosaccharide
Sign Up to like & getrecommendations! Published in 2023 at "Biomolecules"
DOI: 10.3390/biom13020300
Abstract: The high-degree polymerization of isomaltooligosaccharide (IMO) not only effectively promotes the growth and reproduction of Bifidobacterium in the human body but also renders it resistant to rapid degradation by gastric acid and can stimulate insulin… read more here.
Keywords: molecular docking; high degree; dextranase; polymerization isomaltooligosaccharide ... See more keywords
Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12051100
Abstract: Cellulose can be isolated from various raw materials and agricultural side streams and might help to reduce the dietary fiber gap in our diets. However, the physiological benefits of cellulose upon ingestion are limited beyond… read more here.
Keywords: crystallinity; cellulose; fermentation; degree polymerization ... See more keywords