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1. Change in characteristics of film based on rice starch blended with sucrose, maltose, and trehalose after storage

Author:
Ploypetchara, Thongkorn; Gohtani, Shoichi
Source:
Journal of food science 2020 v.85 no.5 pp. 1470-1478
ISSN:
0022-1147
Subject:
maltose,   etc   ; X-radiation; added sugars; crystal structure; crystallization; moieties; plasticizers; rice starch; starch; sucrose; trehalose;     Show all 11 Subjects
Abstract:
... The characteristics of rice starch film blended with sucrose, maltose, and trehalose at concentrations of 0%, 10%, 20%, or 30% (w/w of the starch weight) were investigated. Relative crystallinity (RC) of the rice starch film as determined by X‐ray increased with increasing sucrose concentration and the RC tended to decrease with an increasing concentration of maltose and trehalose. RC was inhibite ...
DOI:
10.1111/1750-3841.15021

2. Lactose, Maltose, and Sucrose in Health and Disease

Author:
Qi, Xin; Tester, Richard F
Source:
Molecular nutrition & food research 2020 v.64 no.8 pp. e1901082
ISSN:
1613-4125
Subject:
maltose,   etc   ; digestive enzymes; energy; genetic disorders; human nutrition; lactose; reference works; sucrose;     Show all 8 Subjects
Abstract:
... SCOPE: This review represents a focus on the structure and properties of the common nutritional disaccharides (lactose, maltose, and sucrose) in health and disease. The aim is to provide a comprehensive reference source related to the role of disaccharides in human nutrition. METHODS AND RESULTS: Key reference sources are searched, including Web of Science, PubMed, Science Direct, and Wiley Online ...
DOI:
10.1002/mnfr.201901082

3. Occurrence of maltose in apple juices: Improved method of analysis, typical levels, and factors affecting it

Author:
Woźniak, Łukasz; Szczepańska, Justyna; Roszko, Marek; Skąpska, Sylwia
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.124 pp. 109154
ISSN:
0023-6438
Subject:
maltose,   etc   ; adulterated products; apple juice; apples; clarification (processing); enzymatic hydrolysis; enzymes; gas chromatography; nutritive value; starch;     Show all 10 Subjects
Abstract:
... Maltose is a disaccharide produced during the enzymatic hydrolysis of starch. Fruit juices generally contain low levels of this sugar, therefore high concentrations of maltose are perceived as an indication of the adulteration or use of low-quality material. The sole recommendation published by the International Fruit Juice Association (AIJN) states that maltose levels in clear apple juices should ...
DOI:
10.1016/j.lwt.2020.109154

4. Recent advances in hydrophilic interaction liquid interaction chromatography materials for glycopeptide enrichment and glycan separation

Author:
Qing, Guangyan; Yan, Jingyu; He, Xiangnan; Li, Xiuling; Liang, Xinmiao
Source:
Trends in analytical chemistry 2020 v.124 pp. 115570
ISSN:
0165-9936
Subject:
maltose,   etc   ; binding capacity; dipeptides; glycopeptides; glycosylation; histidine; hydrophilic interaction chromatography; hydrophilicity; liquids; mammals; polysaccharides; solutes;     Show all 12 Subjects
Abstract:
... Glycosylation is one of the most common and important types of protein post-translational modifications in mammalian cells. To decode the protein glycosylation, it is highly important to enrich glycopeptides or separate glycans from complex biosamples. Hydrophilic interaction liquid interaction chromatography (HILIC) has inherent advantages in the separation of hydrophilic substances and glycopept ...
DOI:
10.1016/j.trac.2019.06.020

5. A review, analysis and extension of water activity data of sugars and model honey solutions

Author:
Subbiah, Balaji; Blank, Ursula K.M.; Morison, Ken R.
Source:
Food chemistry 2020 v.326 pp. 126981
ISSN:
0308-8146
Subject:
maltose,   etc   ; crystallization; data quality; electrolytes; food industry; fructose; glucose; glycerol; honey; microbial activity; models; shelf life; sucrose; water activity;     Show all 14 Subjects
Abstract:
... Water activity is a physical property measured in the food industry which helps predict shelf life and microbial activity. Honey normally has a water activity less than 0.6, but this can vary with the amount of crystallization in solution. The aim of this work was to obtain relationships, as fundamental as possible, that can be used to predict the water activity of solutions with compositions simi ...
DOI:
10.1016/j.foodchem.2020.126981

6. The dynamics of starch hydrolysis and thickness perception during oral processing

Author:
Sharma, Madhu; Pico, Joana; Martinez, Mario M.; Duizer, Lisa
Source:
Food research international 2020 v.134 pp. 109275
ISSN:
0963-9969
Subject:
maltose,   etc   ; alpha-amylase; carrots; foods; hydrolysis; processing time; saliva; sensation; sensory evaluation; starch; viscoelasticity; viscosity; waxy corn;     Show all 13 Subjects
Abstract:
... While it is known that salivary amylase changes perceived thickness in starch-based foods, the dynamics of oral breakdown of starch has not been related to that of sensory perception. This work examines the associations between in-mouth oral breakdown of starch by α-amylase and thickness of a semisolid product measured instrumentally and using a sensory panel. Pureed carrots made with added waxy m ...
DOI:
10.1016/j.foodres.2020.109275

7. Maillard reaction in protein – polysaccharide coacervated microcapsules and its effects on microcapsule properties

Author:
Huang, Guo-Qing; Wang, Hai-Ou; Wang, Feng-Wu; Du, Yan-Li; Xiao, Jun-Xia
Source:
International journal of biological macromolecules 2020 v.155 pp. 1194-1201
ISSN:
0141-8130
Subject:
maltose,   etc   ; Maillard reaction; chitosan; microencapsulation; particle size; protein isolates; soy protein; storage quality; temperature; vitamin E; zeta potential;     Show all 11 Subjects
Abstract:
... The occurrence of Maillard reaction in protein – polysaccharide coacervated microcapsules and its effects on microcapsule properties were investigated. Vitamin E microcapsules were prepared by soybean protein isolate – chitosan coacervation at 50 °C, 70 °C, or 90 °C for 12 h in the presence of maltose. Chromatic and furosine measurements revealed that Maillard reaction occurred in the microcapsule ...
DOI:
10.1016/j.ijbiomac.2019.11.087

8. Production and characterization of a recombinant thermophilic trehalose synthase from Thermus antranikianii

Author:
Lin, Yi-Fen; Su, Po-Chang; Chen, Po-Ting
Source:
Journal of bioscience and bioengineering 2020 v.129 no.4 pp. 418-422
ISSN:
1389-1723
Subject:
maltose,   etc   ; Escherichia coli; Thermus antranikianii; catalytic activity; cobalt; copper; enzyme activity; enzymes; pH; sodium dodecyl sulfate; temperature; trehalose; zinc;     Show all 13 Subjects
Abstract:
... Trehalose synthase converts maltose into trehalose in a single conversion step via intramolecular transformation and is thus useful for industrial production. In this study, we synthesized a thermophilic trehalose synthase from Thermus antranikianii (TaTS), which was recombinantly expressed in Escherichia coli BL21(DE3). The recombinant TaTS showed the highest activity at pH 7.0 and 60°C, with the ...
DOI:
10.1016/j.jbiosc.2019.10.009

9. Efficient one-pot enzymatic synthesis of trehalose 6-phosphate using GH65 α-glucoside phosphorylases

Author:
Taguchi, Yodai; Saburi, Wataru; Imai, Ryozo; Mori, Haruhide
Source:
Carbohydrate research 2020 v.488 pp. 107902
ISSN:
0008-6215
Subject:
maltose,   etc   ; Lactococcus lactis; biosynthesis; cost effectiveness; glucose; glucose 6-phosphate; glucosides; phosphates; phosphoglucomutase; phosphorylase; plant development; stress response; trehalose; yeasts;     Show all 14 Subjects
Abstract:
... Trehalose 6-phosphate (Tre6P) is an important intermediate for trehalose biosynthesis. Recent researches have revealed that Tre6P is an endogenous signaling molecule that regulates plant development and stress responses. The necessity of Tre6P in physiological studies is expected to be increasing. To achieve the cost-effective production of Tre6P, a novel approach is required. In this study, we ut ...
DOI:
10.1016/j.carres.2019.107902

10. Nano co-immobilization of α-amylase and maltogenic amylase by nanomagnetic combi-cross-linked enzyme aggregates method for maltose production from corn starch

Author:
Torabizadeh, Homa; Montazeri, Ensieh
Source:
Carbohydrate research 2020 v.488 pp. 107904
ISSN:
0008-6215
Subject:
maltose,   etc   ; alpha-amylase; biocatalysts; corn starch; crosslinking; hydrolysis; light scattering; lysine; mass transfer; nanocatalysts; particle size; starch; thermal stability;     Show all 13 Subjects
Abstract:
... Starch hydrolysis to maltose by nano-magnetic combined cross-linked enzyme aggregates of α-amylase and maltogenic amylase (NM-Combi-CLEAs) is an important step to open new perspectives for special food and pharmaceutic production. Improvement of mass transfer, thermostability, functional specificity, and reusability of combined enzymes was performed. The obtained results exhibited that, 1:9 ratio ...
DOI:
10.1016/j.carres.2019.107904

11. Maltose functionalized magnetic core/shell Fe3O4@Au nanoparticles for an efficient l-asparaginase immobilization

Author:
Tarhan, Tuba; Ulu, Ahmet; Sariçam, Melike; Çulha, Mustafa; Ates, Burhan
Source:
International journal of biological macromolecules 2020 v.142 pp. 443-451
ISSN:
0141-8130
Subject:
maltose,   etc   ; asparaginase; atomic force microscopy; gold; image analysis; immobilized enzymes; industrial applications; iron oxides; nanogold; nanoparticles; storage temperature; thermal stability;     Show all 12 Subjects
Abstract:
... In this study, maltose-functionalized magnetic core/shell nanoparticles (Fe₃O₄@Au NPs) as a promising carrier matrix for a simple and effective immobilization of l-asparaginase (l-ASNase) were prepared and characterized using imaging techniques including atomic force microscopy (AFM) and transmission electron microscopy (TEM), and vibrating sample magnetometry (VSM). The results indicate that the ...
DOI:
10.1016/j.ijbiomac.2019.09.116

12. Effects of different sweeteners on behavior and neurotransmitters release in mice

Author:
Yin, Kai-Jing; Xie, Ding-Yuan; Zhao, Lei; Fan, Gang; Ren, Jing-Nan; Zhang, Lu-Lu; Pan, Si-Yi
Source:
Journal of food science and technology 2020 v.57 no.1 pp. 113-121
ISSN:
0022-1155
Subject:
maltose,   etc   ; acesulfame potassium; aspartame; body weight; chronic exposure; feed intake; neurotransmitters; saccharin; stevioside; sucralose; sucrose; sweetness; xylitol;     Show all 13 Subjects
Abstract:
... Four natural sweeteners (sucrose, stevioside, maltose and xylitol) and six artificial sweeteners (acesulfame, sucralose, aspartame, cyclamate, saccharin and neotame) were used to study the effects of different sweeteners on the behavior and neurotransmitter release of mice with two-bottle preference experiments. The results showed that very significant preference behavior for 8% sucrose solution, ...
DOI:
10.1007/s13197-019-04036-6
PubMed:
31975714
PubMed Central:
PMC6952499

13. A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law

Author:
Mao, Yuezhong; Tian, Shiyi; Qin, Yumei; Han, Jianzhong
Source:
Food chemistry 2019 v.281 pp. 78-84
ISSN:
0308-8146
Subject:
maltose,   etc   ; fructose; glucose; lactose; sensory evaluation; sucrose; sweetness;     Show all 7 Subjects
Abstract:
... This study’s aim is to establish a new sensory sweetness definition and conversion method for five sugars. A “closed-type” question based on triangle test and paired comparison was used for sensory evaluation. The absolute threshold and nine sensory difference threshold values were determined and used to generate a sweet sensory difference strength curve. Defining absolute threshold of sucrose swe ...
DOI:
10.1016/j.foodchem.2018.12.049

14. Living cationic polymerization of a vinyl ether with an unprotected pendant alkynyl group and their use for the protecting group‐free synthesis of macromonomer‐type glycopolymers via CuAAC with maltosyl azides

Author:
Tan, Nguyen Minh; Mori, Ryota; Tanaka, Tomonari; Motoyanagi, Jin; Minoda, Masahiko
Source:
Journal of polymer science 2019 v.57 no.6 pp. 681-688
ISSN:
0887-624X
Subject:
maltose,   etc   ; azides; copper; cycloaddition reactions; moieties; polymerization; polymers;     Show all 7 Subjects
Abstract:
... An asymmetric bifunctional monomer having both an unprotected alkynyl group and a vinyl ether (VE) group (3‐[2‐(2‐vinyloxyethoxy)‐ethoxy]‐propyne [VEEP]) was newly designed and found that the polymerization of VEEP smoothly proceeded in a controlled manner under a living cationic polymerization condition to give alkyne‐substituted polyVE (polyVEEP) without any protection of the pendant alkynyl fun ...
DOI:
10.1002/pola.29309

15. Maltose syrup residue as the substrate for Monascus pigments production

Author:
de Oliveira, Camila Fernanda Dias; da Costa, Jaquelinne Pires Vital; Vendruscolo, Francielo
Source:
Biocatalysis and agricultural biotechnology 2019 v.18 pp. 101101
ISSN:
1878-8181
Subject:
maltose,   etc   ; Monascus ruber; byproducts; fungi; industry; pH; pigments; syrups;     Show all 8 Subjects
Abstract:
... The objective of this study was to determine the effect of pH on the growth rate and production of pigments by Monascus ruber from maltose syrup residue as a substrate. The cultivations were carried out in solid and submerged media under different pH conditions. The highest radial growth rate occurred when the Monascus ruber was cultivated at pH 6.5 and the production of yellow pigments occurred a ...
DOI:
10.1016/j.bcab.2019.101101

16. Development and benefit evaluation of fermentation strategies for poly(malic acid) production from malt syrup by Aureobasidium melanogenum GXZ-6

Author:
Zeng, Wei; Zhang, Bin; Li, Mengxuan; Ding, Su; Chen, Guiguang; Liang, Zhiqun
Source:
Bioresource technology 2019 v.274 pp. 479-487
ISSN:
0960-8524
Subject:
maltose,   etc   ; Aureobasidium; batch fermentation; citrates; economics; fermenters; malates; malt; syrups;     Show all 9 Subjects
Abstract:
... Malt syrup, as a low-cost substrate without any pretreatment, was proved to be able to replace maltose for ploymalic acid (PMA) production by Aureobasidium melanogenum GXZ-6. The PMA titer of 55.53 ± 1.72 g/L was obtained by batch fermentation in a 10-L fermentor with addition of malate, citrate and sodium malonate. Then, a higher PMA titer of 124.07 ± 2.28 g/L was obtained in fed-batch fermentati ...
DOI:
10.1016/j.biortech.2018.12.027

17. Optimization of process parameters for the enhanced production of fibrinolytic enzyme by a newly isolated marine bacterium

Author:
Anusree, M.; Swapna, K.; Aguilar, C.N.; Sabu, A.
Source:
Bioresource technology reports 2020 v.11 pp. 100436
ISSN:
2589-014X
Subject:
maltose,   etc   ; Serratia rubidaea; adverse effects; aquatic bacteria; dried milk; enzyme activity; fibrin; inoculum; microbial enzymes; pH; skim milk; sodium chloride; submerged fermentation; temperature; yeast extract;     Show all 15 Subjects
Abstract:
... Thrombotic disorders are the major cause of death worldwide. As the thrombolytic agents we use today were having lot of side effects, microbial enzymes, which have marked specificity to fibrin, gain attention. A marine bacterium with potent fibrinolytic activity was successfully isolated and identified as Serratia rubidaea KUAS001. Process parameters for the enhanced production of the enzyme under ...
DOI:
10.1016/j.biteb.2020.100436

18. Evaluation of carbohydrates and quality parameters in six types of commercial teas by targeted statistical analysis

Author:
Shevchuk, Anastasiia; Megías-Pérez, Roberto; Zemedie, Yeweynwuha; Kuhnert, Nikolai
Source:
Food research international 2020 v.133 pp. 109122
ISSN:
0963-9969
Subject:
maltose,   etc   ; Camellia sinensis; antioxidant activity; black tea; color; fructose; glucose; hydrophilic interaction chromatography; leaves; mannitol; mass spectrometry; molecular weight; myo-inositol; raffinose; stachyose; statistical analysis; sucrose; theanine;     Show all 18 Subjects
Abstract:
... The content of low molecular weight carbohydrates (LMWC) of six types of tea produced from the leaves of Camellia sinensis were analyzed by hydrophilic interaction chromatography (HILIC) coupled to mass spectrometry. Quantities of sucrose, glucose, fructose, myo-inositol, maltose, mannitol, raffinose, galactinol, and stachyose were determined in samples of white, yellow, green, black, oolong, and ...
DOI:
10.1016/j.foodres.2020.109122

19. Physicochemical and biological characterization of the EPS produced by L. acidophilus isolated from rice bran sourdough

Author:
Abedfar, Abbas; Abbaszadeh, Sepideh; Hosseininezhad, Marzieh; Taghdir, Maryam
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.127 pp. 109373
ISSN:
0023-6438
Subject:
maltose,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; Lactobacillus acidophilus; antioxidants; carboxylic acids; functional foods; galactose; glucose; high performance liquid chromatography; metabolites; phosphorus content; polysaccharides; rice bran; sourdough;     Show all 14 Subjects
Abstract:
... Spontaneously-fermented RBS contains a variety of LAB and bacterial metabolites with potential applications as sources of functional ingredients. In this work, the EPS production capacities of the dominant LAB separated from spontaneously fermented RBS was investigated. Lactobacillus acidophilus was identified as the dominant isolate via biochemical and molecular investigations. The total carbohyd ...
DOI:
10.1016/j.lwt.2020.109373

20. Critical review on conventional spectroscopic α‐amylase activity detection methods: merits, demerits, and future prospects

Author:
Visvanathan, Rizliya; Qader, Mallique; Jayathilake, Chathuni; Jayawardana, Barana Chaminda; Liyanage, Ruvini; Sivakanesan, Ramiah
Source:
Journal of the science of food and agriculture 2020 v.100 no.7 pp. 2836-2847
ISSN:
0022-5142
Subject:
maltose,   etc   ; alpha-amylase; catalytic activity; cost effectiveness; dextrins; enzyme activity; glycosidic linkages; hydrolysis; intracellular enzymes; maltotriose; reaction mechanisms; reducing sugars; spectroscopy;     Show all 13 Subjects
Abstract:
... α‐Amylase is an endoenzyme that catalyses the hydrolysis of internal α‐l,4 glycosidic linkages in polysaccharides to produce maltose, maltotriose, and α‐limit dextrins. It is widely used in the laboratorial and industrial workflow for several applications. There are several methods utilizing different techniques and substrates to assess α‐amylase activity, among which the spectroscopic methods hav ...
DOI:
10.1002/jsfa.10315