structure. G represents a glucosyl moiety, while Fn are the fructose moieties joined together by β-2,1-glycosidic bonds, withn(degree of polymerization) ranging from 3 to 60 with an average value of 10. Because it passes intact into the colon, dietaryinulinis quantitatively fermented by ...
3a). For this purpose, 50% heavy water (D2O)-containing medium was used for the incubations as a universal marker for cellular activity, as active cells incorporate deuterium (D) from heavy water into their biomass, resulting in carbon-deuterium (C-D) bonds that can be detected by Raman ...
In FE-SEM and FT-IR analyses, the smoother surface and denser structure of the beads were observed as IN concentration increased due to hydrogen bonds between IN and the beads. The encapsulation efficiency increased from 68.64 % to 82.36 % as IN concentration increased from 0 % to 10 %, ...
The rheological properties, structure and synergistic interactions of whey proteins (1–7%) and inulin (20% and 35%) were studied. Gelation of whey proteins was induced with Na+. Inulin was dissolved in preheated whey protein solutions (80 °C, 30 min). Inulin gel formation was strongly aff...
These results indicated that inulin addition could make MP denaturation easier during heating, strengthen the molecular forces of MP and the gel network structure, thus improving the MP gel properties. 展开 关键词: Inulin Myofibrillar protein Gel properties Molecular interaction Microstructure ...
Despite the high hydrophilicity, the solubility of INU in water at room temperature is poor as well, being impaired by the dense network of H-bonds between sugars. The affinity of the amphiphilic INU-PLA copolymer with organic solvents compared to INU increased. This was shown by estimating ...
Here, massinulinis the mass of inulin per ZnO nanoparticle; massZnO-NPsis the mass of a ZnO nanoparticle, estimated as equal to 6.2 10–16g, characterized by a hexagonal close packed wurtzite structure and a diameter of 58 nm; %WLinulinis the percentage of weight due to inulin loss; and...
megaterium levansucrase) can form hydrogen bonds with sucrose at the +1 subsite and with 1-kestose at the +1 and +2 subsites (Supplementary Information, Fig. S1). These contacts are not sufficient to support oligosaccharide elongation, and different carbohydrate interacting regions beyond the +2...
In FE-SEM and FT-IR analyses, the smoother surface and denser structure of the beads were observed as IN concentration increased due to hydrogen bonds between IN and the beads. The encapsulation efficiency increased from 68.64 % to 82.36 % as IN concentration increased from 0 % to 10 %, ...
The slower release of ferulic acid could be due to the bonds created in the structure of the samples. The investigation has concluded that PPI-inulin conjugates are a suitable delivery system for bioactive with low solubilities (such as FA), and depends on the releasing time of the desired ...