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Molecular and Supermolecular Structure of Commercial Pyrodextrins

机译:商业吡咯糊精的分子和超分子结构

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摘要

Size exclusion chromatography with triple detection as well as infrared spectroscopy studies of commercially available pyrodextrins proved that these molecules are characterized not only by significantly lower molecular mass, in comparison to that of native starch, but also by increased branching. Therefore, pyrodextrins adopt a very compact structure in solution and show Newtonian behavior under shear in spite of their molecular masses of tens of thousands Daltons. The results also indicate that 50% reduction of digestibility of pyrodextrins is, to a minor extent, caused by formation of low-molecular color compounds containing carbonyl functional groups. The main reason is, as postulated in the literature, transglycosidation that leads to decreased occurrence of α-1,4-glycoside bonds in the molecular structure. In the process of dextrinization starch also undergoes changes in supermolecular structure, which, however, have no influence on digestibility. Likewise, the effect of formation of low-molecular colorful compounds containing carbonyl groups is not crucial.
机译:具有三重检测的尺寸排阻色谱法以及对商用糊精的红外光谱研究证明,与天然淀粉相比,这些分子不仅具有明显更低的分子量,而且具有增加的支化特性。因此,吡咯糊精在溶液中采用非常紧凑的结构,并且尽管其分子量为数万道尔顿,但在剪切作用下仍表现出牛顿行为。该结果还表明,吡咯糊精的消化率降低了50%,这在较小程度上是由形成含有羰基官能团的低分子有色化合物引起的。如文献所述,主要原因是转糖苷化导致分子结构中α-1,4-糖苷键的出现减少。在糊精化过程中,淀粉也经历超分子结构的变化,但是,这对消化率没有影响。同样,形成含羰基的低分子有色化合物的作用也不是至关重要的。

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