Polysaccharide Association Structures in Food

Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch

“…Native sago starch has low gel hardness, suggesting that amylopectin branching has negative effects on gel formation because as acid hydrolysis attacks the amorphous region containing amylopectin. The factors affecting the mechanical properties of starch gels include the rheological properties of amylose matrix, interactions of gel constituents, and rigidity of starch granules (Walter, 1998). Mua and Jackson (1997) reported that higher amylose content or longer amylopectin chains result in stronger starch gels.…”

Conformational properties of glucose-based disaccharides investigated using molecular dynamics simulations with local elevation umbrella sampling

“…[50][51][52][53][54][55] Finally, disaccharides themselves play an essential biological and technological role in terms of, for example, polysaccharide biosynthesis and degradation, energy storage and interconversion, bioprotection phenomena, and industrial food processing. 56,57 In a previous study 58,59 (Pereira et al, 2006), we reported the results of explicit-solvent molecular dynamics (MD) simulations investigating the conformational properties of the eight reducing disaccharides of D-glucopyranose (Fig. 1) in water on the 50 ns timescale using the GROMOS 45A4 force-field.…”

Partial-hydrothermal hydrolysis is an effective way to recover bioactives from turmeric wastes

“…The impact of partial-hydrothermal hydrolysis on these products has taken the form of heat-moisture-treatments, which is a type of hydrothermal treatment considered natural and safe when compared to chemical modification (Khunae et al, 2010). The reaction assays modified the starch structure promoting the pre-gelatinization the granules (Walter, 1998).…”