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Functional Improvements in Food Proteins in Multiple Aspects by Conjugation with Saccharides: Case Studies of β-Lactoglobulin-Acidic Polysaccharides Conjugates
β-lactoglobulin carboxymethyl dextran lipocalin
2009/6/17
Many studies on the conjugates of proteins and saccharides (neoglycoproteins) have been carried out over the past 20 years to improve the function of proteins. However, most have been carried out by a...
Pilot-Scale Study of the Purification and Concentration of Non-Digestible Saccharides from Yacon Rootstock Using Membrane Technology
membrane separation oligosaccharides purification food processing
2009/6/17
The effectiveness of a membrane process combining ultrafiltration (UF) and nanofiltration (NF) for purifying and concentrating non-digestible saccharides (NDS) from yacon rootstock was examined. The y...
Oxidation of Arachidonoyl Glycerols Encapsulated with Saccharides
Arachidonic acid Encapsulation Oxidation
2009/5/31
Two types of lipids rich in arachidonic acid content were encapsulated using various saccharides as the wall material, and the oxidation processes of the encapsulated lipids were measured at 50°C and ...
Contents of Heavy Metals in Different Saccharides Fractions of Potato Tubers
potatoes heavy metals saccharides starch
2014/3/10
In this work the Cd, Cu and Zn accumulation in potatoes, their influence on starch, water-soluble (WSS) and water-insoluble saccharide (WIS) contents and content of heavy metals in various saccharide ...
Isolation and Identification of Novel Tri- and Tetra-saccharides Synthesized by Thermoanaerobacter brockii Kojibiose Phosphorylase
Kojibiose phosphorylase oligosaccharide Palatinose NMR
2008/4/20
Novel tri- and tetra-saccharides were synthesized by glucosyltransfer from β-D-glucose 1-phosphate (β-D-G1P) to palatinose using Thermoanaerobacter brockii kojibiose phosphorylase. There saccharides w...
Study on the Mechanism of Suppression of Lipid Peroxidation by Saccharides
trehalose maltitol lipid peroxidation multiple hydrogen bonds interactions radical-scavenging effect
2008/4/19
The mechanism of the suppression of lipid peroxidation by saccharides was investigated. Trehalose effectively inhibited the heat- or radical-induced peroxidation of unsaturated fatty acid (UFA). Sever...
Biosynthesis of Food Constituents: Saccharides. 2. Polysaccharides – a Review
biosynthesis polysaccharides starch glycogen fructans cellulose callose pectin chitin glycosylaminoglycans mucopolysaccharides
2014/3/17
This review article gives a survey of the selected principal biosynthetic pathways that lead to the most important
polysaccharides occurring in foods and in food raw materials and informs non-specia...
Biosynthesis of Food Constituents: Saccharides. 1. Monosaccharides, Oligosaccharides, and Related Compounds – a Review
biosynthesis monosaccharides sugar acids sugar alcohols cyclitols sugar phosphates sugar nucleotides aminosugars oligosaccharides pseudooligosaccharides
2014/3/17
This review article presents a survey of selected principal biosynthetic pathways that lead to the most important
monosaccharides, oligosaccharides, sugar alcohols, and cyclitols in foods and in foo...
Trends in the Development of Biofunctional Saccharides in Japan
saccharide structure biofunction
2010/11/22
Now in Japan, healthy foodstuffs have been strongly requested, and several kinds of saccharides were developed for the purpose of cholesterol reduction, stool regulation, belly conditioning, protectio...