The polysaccharides: sources and structures

Lapasin, Romano; Pricl, Sabrina

doi:10.1007/978-1-4615-2185-3_1

Cited by 13 publications

(2 citation statements)

References 385 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Протягом зберігання пектинові речовини, разом з геміцелюлозами та целюлозою піддаються значним кількісним змінам у бік зниження. Продукти розпаду полісахаридів приймають участь у обміні речовин та можуть виступати субстратами дихання [9,10,11,12].…”

Section: вступunclassified

Changes in the carbohydrate complex of fruits during storage with treatment wits antioxidant compositions

Serdyuk¹

2017

Bulletin of the National Technical University «KhPI» Series: New Solutions in Modern Technologies

View full text Add to dashboard Cite

The studies are dedicated to the identification and scientific substantiation of the effect of complex antioxidant compositions on the changes in the carbohydrate complex of fruits during long refrigerated storage. Fruits of apple varieties dared, Aidared, Golden Delicions, Renet Symyrenka, Florina, fruits pear varieties Konferentsіia, Vіktorіia, Kiure, Іziumynka Krymu and plum fruit varieties cornflower, Voloshka, Stenlei, Uhorka italiis`ka were selected for researches. The processing with antioxidant compositions was made in storage by imprisoning them into the working solution prepaired in advance. Processing time-10 seconds. The fruits were dried with the help of aeration. Variants of the processing: K-control, which was taken by the fruit, processed by water; Variant 1-AKM-complex composition which contains a mixture dimetilsulfoskid, butilhidroksitoluol (ionol) of Polyethylene glycol; Varient 2-AKRL-a mixture of ascorbic acid, rutin that lecithin; Variant 3-DL-a mixture of dimetilsulfoskid, ionol of lecithin. The storage was done in plastic boxes 15 kg of fruit each. Storage temperature 0 ± 1 ° C, humidity 95%. It has been established that the treatment with antioxidant compositions balances catabolic and anabolic processes of carbohydrate conversion during storage of fruit products, reduces the intensity of the processes of post-harvest metabolism of soluble saccharides in 1,1 ... 5,0 times, in 1,6 ... 4,7 times the saccharification rate starch and in 1,7 ... 9,3 times the rate of consumption of pectin substances. It is shown that pectic substances, along with starch, are used as the main reserve substance for the synthesis of sugars. A strong negative correlation between the intensity of breathing and pectin substances confirms the active involvement of the latter in the respiratory metabolism of the fruit.

show abstract

Section: вступunclassified

Changes in the carbohydrate complex of fruits during storage with treatment wits antioxidant compositions

Serdyuk¹

2017

Bulletin of the National Technical University «KhPI» Series: New Solutions in Modern Technologies

View full text Add to dashboard Cite

show abstract

“…Nesses géis, a rede tridimensional é formada por ligações cruzadas não-covalentes e estabilizada por interações tão variadas quanto o número e posição delas. Estas interações, que flutuam com o tempo e temperatura, são as eletrostáticas, ligações de hidrogênio, interações dipolo-dipolo etc [73].…”

Section: Gelatinização E Conformaçãounclassified

Quitosanas e quitosanas quimica e morfologicamente modificadas com anidrido succinico

Lima¹

View full text Add to dashboard Cite

show abstract

Vacuum Ultraviolet Action Spectroscopy of Polysaccharides

Enjalbert

Brunet

Vernier

et al. 2013

J. Am. Soc. Mass Spectrom.

View full text Add to dashboard Cite

We studied the optical properties of gas-phase polysaccharides (maltose, maltotetraose, and maltohexaose) ions by action spectroscopy using the coupling between a quadrupole ion trap and a vacuum ultraviolet (VUV) beamline at the SOLEIL synchrotron radiation facility (France) in the 7 to 18 eV range. The spectra provide unique benchmarks for evaluation of theoretical data on electronic transitions of model carbohydrates in the VUV range. The effects of the nature of the charge held by polysaccharide ions on the relaxation processes were also explored. Finally the effect of isomerization of polysaccharides (with melezitose and raffinose) on their photofragmentation with VUV photons is presented.

show abstract

The polysaccharides: sources and structures

Cited by 13 publications

References 385 publications

Changes in the carbohydrate complex of fruits during storage with treatment wits antioxidant compositions

Changes in the carbohydrate complex of fruits during storage with treatment wits antioxidant compositions

Quitosanas e quitosanas quimica e morfologicamente modificadas com anidrido succinico

Vacuum Ultraviolet Action Spectroscopy of Polysaccharides

Contact Info

Product

Resources

About