Results 211 to 220 of about 136,674 (257)

The chloroplast envelope is permeable for maltose but not for maltodextrins

Biochimica et Biophysica Acta (BBA) - General Subjects, 1996
Permeation of [14 C]maltose into the stroma (measured as the sorbitol-impermeable space) of isolated intact spinach (Spinacia oleracea L.) chloroplasts was studied using the silicone oil centrifugation technique. Maltose uptake showed Michaelis Menten-kinetics with a K(m) of 25 mM and a Vmax of 19.5 mumol maltose. mg Chl-1. h-1 at 15 degrees C. Lack of
S, Rost, C, Frank, E, Beck
openaire   +2 more sources

An evaluation of the acidogenic potential of maltodextrins in vivo

Journal of Dentistry, 2001
Maltodextrins are a group of oligosaccharides, which are being increasingly used as a source of carbohydrate in many commercially available foods and drinks. This study investigated the effect of three different maltodextrins on the pH of dental plaque, in vivo, in 10 adult volunteers using the plaque harvesting method.
G R, Al-Khatib, M S, Duggal, K J, Toumba
openaire   +2 more sources

Resistant Maltodextrin and Metabolic Syndrome: A Review

Journal of the American College of Nutrition, 2018
Resistant maltodextrin is a non-viscous dietary fiber that is fermentable in the colon by colonic bacteria. The objective of this review is to summarize the studies of resistant maltodextrin and its effect on metabolic profile, such as blood glucose, lipid profile, and body weight.
Junaida, Astina, Suwimol, Sapwarobol
openaire   +2 more sources

Fast dissolving films made of maltodextrins

European Journal of Pharmaceutics and Biopharmaceutics, 2008
This work aimed to study maltodextrins (MDX) with a low dextrose equivalent as film forming material and their application in the design of oral fast-dissolving films. The suitable plasticizer and its concentration were selected on the basis of flexibility, tensile strength and stickiness of MDX films, and the MDX/plasticizer interactions were ...
F. Cilurzo, I.E. Cupone, P. Minghetti, F. Selmin, L. Montanari   +4 more
openaire   +2 more sources

Maltodextrin transport through LamB

Frontiers in Bioscience, 2003
The trimeric protein LamB of E. coli K12 (maltoporin) specifically facilitates the diffusion of maltose and maltooligosaccharides through the outer membrane and acts as a non-specific porin for small hydrophilic molecules. LamB serves also as a specific cell surface receptor for phages, including phage lambda.
openaire   +2 more sources

Physical Aging of Starch, Maltodextrin, and Maltose

Journal of Agricultural and Food Chemistry, 2005
The physical aging of low water content, amorphous starch/water, maltodextrin/water, and maltose/water mixtures in the glassy state was examined using mechanical testing and calorimetry. Stress relaxation measurements showed that upon storage of the glassy materials there was a time-dependent increase in both flexural modulus and mechanical relaxation ...
Timothy R, Noel, Roger, Parker, Geoffrey J, Brownsey, Imad A, Farhat, William, MacNaughtan, Stephen G, Ring   +5 more
openaire   +2 more sources

Maltodextrin recognition by a macrocyclic synthetic lectin

Chemical Communications, 2018
This carbohydrate receptor achieves high affinities in water and shows an unusual preference for α-linked maltodextrins.
Patrick Stewart, Charles M. Renney, Tiddo J. Mooibroek, Sadia Ferheen, Anthony P. Davis   +4 more
openaire   +4 more sources

Tabletability of Maltodextrins and Acetaminophen Mixtures

Drug Development and Industrial Pharmacy, 1994
AbstractTabletability of five types of maltodextrin, a filler/binder excipient, was studied by testing their loading potentials with acetaminophen. The formulations consisted of excipient and acetaminophen at five different ratios and magnesium stearate at a 0.5% concentration.
Matthew J. Mollan, Metin CLelik
openaire   +1 more source

The Role of Maltodextrins in the Staling of Bread

Journal of Cereal Science, 1997
Abstract Recent reports suggest that dextrins produced by anti-stalingalpha-amylases are directly involved in retarding the staling process. We report experiments that test this hypothesis using a new method of dextrin extraction at 90° C in the presence of papain.
J.A. Gerrard, D. Every, K.H. Sutton, M.J. Gilpin   +3 more
openaire   +1 more source

Polysaccharide by XPS: Analysis of Maltodextrin

Surface Science Spectra, 1996
Maltodextrin was analyzed as a model compound representative of polysaccharides. A relatively smooth surface was obtained by pressing the maltodextrin powder in a small trough. The C 1s peak component was split into three components with the same FWHM.
Patrick A. Gerin, Michel J. Genet, Paul G. Rouxhet   +2 more
openaire   +1 more source