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1. 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

2. 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

3. 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

4. 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

5. Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

Author:
Balagiannis, Dimitrios P.; Mottram, Donald S.; Higley, Jeremy; Smith, Gordon; Wedzicha, Bronislaw L.; Parker, Jane K.
Source:
Food chemistry 2019 v.284 pp. 236-244
ISSN:
0308-8146
Subject:
maltose,   etc   ; European Union; French fries; Maillard reaction; acrylamides; foods; fructose; glucose; glycoconjugates; kinetics; mathematical models; potatoes;     Show all 12 Subjects
Abstract:
... In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic modelling was used to investigate the role of maltose in the formation of acrylamide during the finish-frying of french fries. The maltose concentration of raw whit ...
DOI:
10.1016/j.foodchem.2019.01.075

6. Unexpected Potential of Iso-oligosaccharides in the Generation of Important Food Odorants

Author:
Novotny, Ondrej; Dufossé, Thierry; Davidek, Tomas
Source:
Journal of agricultural and food chemistry 2019 v.67 no.10 pp. 2954-2962
ISSN:
1520-5118
Subject:
maltose,   etc   ; baking; cysteine; fructose; galactose; glucose; isomaltose; isomaltulose; lactose; melibiose; odor compounds; proline;     Show all 12 Subjects
Abstract:
... The generation of selected Maillard-derived odorants from iso-oligosaccharides (IOSs), namely, from isomaltose, isomaltotriose, isomaltulose, and melibiose, was studied and compared with that from other oligosaccharides (maltose, lactose, and panose) and monosaccharides (glucose, galactose, and fructose). The study was carried out in binary mixtures of sugar and amino acids (glycine, proline, and ...
DOI:
10.1021/acs.jafc.8b07100

7. Applicability and reliability of the glucose oxidase method in assessing α-amylase activity

Author:
Visvanathan, Rizliya; Jayathilake, Chathuni; Liyanage, Ruvini; Sivakanesan, Ramiah
Source:
Food chemistry 2019 v.275 pp. 265-272
ISSN:
0308-8146
Subject:
maltose,   etc   ; alpha-amylase; enzyme activity; enzyme inhibition; glucose; glucose oxidase; high performance liquid chromatography; monitoring;     Show all 8 Subjects
Abstract:
... Glucose oxidase (GOD) is an enzyme widely used in glucose monitoring systems owing to its high specificity towards glucose. However, in our previous work maltose was found to show significant interaction with GOD and based on this observation, a novel microplate-based method was developed to assess α-amylase inhibitory activity (GOD method). Concerns regarding the interaction of GOD with maltose h ...
DOI:
10.1016/j.foodchem.2018.09.114

8. A one-pot analysis approach to simplify measurements of protein stability and folding kinetics

Author:
Liu, Yi-Kai; Chen, Huei-Yu; Chueh, Pin Ju; Liu, Pei-Fen
Source:
Biochimica et biophysica acta 2019 v.1867 no.3 pp. 184-193
ISSN:
1570-9639
Subject:
maltose,   etc   ; dihydrofolate reductase; methotrexate; neoplasm cells; neoplasms; protein folding; proteolysis; proteomics; screening;     Show all 9 Subjects
Abstract:
... To achieve a good understanding of the characteristics of a protein, it is important to study its stability and folding kinetics. Investigations of protein stability have been recently applied to drug-target identification, drug screening, and proteomic studies. The efficiency of the experiments performed to study protein stability and folding kinetics is now a crucial factor that needs to be opti ...
DOI:
10.1016/j.bbapap.2018.12.006

9. Novel α-1,3/α-1,4-Glucosidase from Aspergillus niger Exhibits Unique Transglucosylation to Generate High Levels of Nigerose and Kojibiose

Author:
Ma, Min; Okuyama, Masayuki; Tagami, Takayoshi; Kikuchi, Asako; Klahan, Patcharapa; Kimura, Atsuo
Source:
Journal of agricultural and food chemistry 2019 v.67 no.12 pp. 3380-3388
ISSN:
1520-5118
Subject:
maltose,   etc   ; Aspergillus niger; Pichia pastoris; alpha-glucosidase; electrophoresis; fungi; glucose; glycosylation; maltotriose; mutants;     Show all 10 Subjects
Abstract:
... α-Glucosidase from Aspergillus niger (AgdA; typical α-1,4-glucosidase) is known to industrially produce α-(1→6)-glucooligosaccharides. This fungus also has another α-glucosidase-like protein, AgdB. To learn its function, wild-type AgdB was expressed in Pichia pastoris. However, the enzyme displayed two electrophoretic forms due to heterogeneity of N-glycosylation at Asn354. The deglycosylation mut ...
DOI:
10.1021/acs.jafc.8b07087

10. Effects of four disaccharides on nucleation and growth of ice crystals in concentrated glycerol aqueous solution

Author:
Zhang, Mingke; Gao, Cai; Ye, Bin; Tang, Jingchun; Jiang, Bin
Source:
Cryobiology 2019 v.86 pp. 47-51
ISSN:
0011-2240
Subject:
maltose,   etc   ; aqueous solutions; cell death; cryopreservation; crystals; glycerol; ice; lactose; sucrose; trehalose; vitrification;     Show all 11 Subjects
Abstract:
... Devitrification has been determined to be one of the major causes of cell death in cryopreservation by vitrification method. Reliable quantification of the nucleation and growth of ice crystals of devitrification is of great importance for the optimization of the vitrification solutions. In the present study, cryomicroscopy was used to investigate the nucleation and growth of ice crystals in conce ...
DOI:
10.1016/j.cryobiol.2018.12.006

11. Novel approach to investigate the mechanical properties of crumb matrix during storage – Re-engineering of gas-free crumb pellets

Author:
Paulik, Sabina; Jekle, Mario
Source:
Food chemistry 2019 v.288 pp. 333-340
ISSN:
0308-8146
Subject:
maltose,   etc   ; additives; baking; dough; firmness; flour; freeze drying; mechanical properties; pellets; porosity; texture; water content; white bread;     Show all 13 Subjects
Abstract:
... Since commonly used texture profile analysis (TPA) depend on gas volume fraction, a detailed development of mechanistic relationships between firming-relevant additives and structural crumb matrix alterations often fail. Thus, a method to prepare gas-free crumb pellets was developed to exclude porosity effects. Therefore, reference white bread crumb was freeze-dried, crushed and rehydrated with ei ...
DOI:
10.1016/j.foodchem.2019.03.014

12. Characterization of a novel extracellular α-amylase from Ruminococcus bromii ATCC 27255 with neopullulanase-like activity

Author:
Jung, Jong-Hyun; An, Yu-Kyung; Son, Su-Yeong; Jeong, So-Young; Seo, Dong-Ho; Kim, Min-Kyu; Park, Cheon-Seok
Source:
International journal of biological macromolecules 2019 v.130 pp. 605-614
ISSN:
0141-8130
Subject:
maltose,   etc   ; Ruminococcus bromii; alpha-amylase; amylopectin; amylose; bacteria; beneficial microorganisms; cyclodextrins; humans; intestinal microorganisms; intestines; maltotriose; pH; pullulan; resistant starch;     Show all 15 Subjects
Abstract:
... Ruminococcus is one of the keystone bacteria of the human colonic microbiota and is highly specific for utilization of resistant starch via formation of amylosomes. Here, we present the characteristics of an extracellular amylase, Rbamy5, in Ruminococcus bromii. In an in silico study, it showed low homology with any other known amylases, but it was evolutionarily classified as a GH13_36 subfamily ...
DOI:
10.1016/j.ijbiomac.2019.03.003

13. The health enhancer yeast Saccharomyces cerevisiae in two types of commercial products for animal nutrition

Author:
Garcia‐Mazcorro, J.F.; Rodriguez‐Herrera, M.V.; Marroquin‐Cardona, A.G.; Kawas, J.R.
Source:
Letters in applied microbiology 2019 v.68 no.5 pp. 472-478
ISSN:
0266-8254
Subject:
maltose,   etc   ; Saccharomyces cerevisiae; animal nutrition; byproducts; diet; fermentation; fermented foods; livestock; mechanism of action; pH; phenotype; probiotics; profitability; temperature; yeasts;     Show all 15 Subjects
Abstract:
... The health enhancer yeast Saccharomyces cerevisiae (SC) is widely used in diets for different animals. Two main types of SC‐based products are commercially available, one containing live yeasts and one containing SC fermentation by‐products, which are supposedly not dependent on live yeasts for their physiological effects in vivo. Culture‐based techniques were applied to study yeasts in two types ...
DOI:
10.1111/lam.13141

14. An ultra-stable glucanotransferase-cum-exoamylase from the hyperthermophile archaeon Thermococcus onnurineus

Author:
Kaila, Pallavi; Guptasarma, Purnananda
Source:
Archives of biochemistry and biophysics 2019 v.665 pp. 114-121
ISSN:
0003-9861
Subject:
maltose,   etc   ; Escherichia coli; Thermococcus; denaturation; differential scanning calorimetry; enzyme activity; genome; glucose; melting point; pH; starch; temperature; transferases;     Show all 13 Subjects
Abstract:
... The genome of the hyperthermophile archaeon Thermococcus onnurineus (strain NA1) encodes a 652 residues-long putative 4-α-glucanotransferase of the GH 57 family which we have expressed in Escherichia coli. The enzyme (TonAmyGT) appears to remove glucose from the reducing end of a donor glucan and transfers it to the non-reducing end of an acceptor glucan, creating a pool of oligosaccharides throug ...
DOI:
10.1016/j.abb.2019.02.017

15. Characterization of a Recombinant Trehalose Synthase from Arthrobacter chlorophenolicus and its Unique Kinetics Indicating a Substrate Cooperativity

Author:
Cai, Xue; Seitl, Ines; Mu, Wanmeng; Zhang, Tao; Stressler, Timo; Fischer, Lutz; Jiang, Bo
Source:
Applied biochemistry and biotechnology 2019 v.187 no.4 pp. 1255-1271
ISSN:
0273-2289
Subject:
maltose,   etc   ; Arthrobacter chlorophenolicus; amino acids; buffers; catalytic activity; enzymes; gel chromatography; molecular weight; pH; sodium phosphate; trehalose;     Show all 11 Subjects
Abstract:
... Trehalose is a non-reducing disaccharide with beneficial physiological properties and commercial potential. Trehalose synthase (EC 5.4.99.16) catalyzes the reversible conversion between maltose and trehalose. A recombinant trehalose synthase from Arthrobacter chlorophenolicus SK 33.001 (ACTS) was cloned, expressed, and characterized. The recombinant enzyme encoded a protein of 598 amino acids with ...
DOI:
10.1007/s12010-018-2877-1

16. Structure-guided mutational evidence and postulates explaining how a glycohydrolase from Pyrococcus furiosus functions simultaneously as an amylase and as a 4-α-glucanotransferase

Author:
Kaila, Pallavi; Mehta, Gurkaran Singh; Dhaunta, Neeraj; Guptasarma, Purnananda
Source:
Biochemical and biophysical research communications 2019 v.509 no.4 pp. 892-897
ISSN:
0006-291X
Subject:
maltose,   etc   ; 4-alpha-glucanotransferase; Pyrococcus furiosus; Thermococcus; acarbose; alanine; amylases; aspartic acid; glucose; glycosides; models; mutation; sequence analysis; starch; tryptophan;     Show all 15 Subjects
Abstract:
... Pyrococcus furiosus exoamylase-cum-4-α-glucanotransferase (4-α-GTase; PF0272; PfuAmyGT) is reported to both (i) act upon starch, and (ii) catalyze ‘disproportionation’ of maltooligosaccharides (with glucose as the smallest product). PfuAmyGT shares ∼65% sequence identity with a homo-dimeric Thermococcus litoralis 4-α-GTase, for which structures are available in complex with a non-hydrolysable anal ...
DOI:
10.1016/j.bbrc.2019.01.021

17. Ethanol effects on the overexpression of heterologous catalase in Escherichia coli BL21 (DE3)

Author:
Zheng, Hongchen; Yu, Zhenxiao; Shu, Wenju; Fu, Xiaoping; Zhao, Xingya; Yang, Shibin; Tan, Ming; Xu, Jianyong; Liu, Yihan; Song, Hui
Source:
Applied microbiology and biotechnology 2019 v.103 no.3 pp. 1441-1453
ISSN:
0175-7598
Subject:
maltose,   etc   ; ABC transporters; Escherichia coli; carbon metabolism; catalase; ethanol; protein synthesis; recombinant proteins; regulator genes; transcriptomics; tricarboxylic acid cycle;     Show all 11 Subjects
Abstract:
... A novel method involving ethanol-induced increase in the heterologous recombinant protein expression in E. coli cells was commonly used in recent studies. However, the detailed mechanism of this method is still to be revealed. This work used comparative transcriptomic analysis and numerous experiments to uncover the mechanism of ethanol effects on the expression of heterologous catalase in the rec ...
DOI:
10.1007/s00253-018-9509-0

18. Quality Evaluation of Rice Treated by High Hydrostatic Pressure and Atmospheric Pressure Plasma

Author:
Lee, Ji Hae; Woo, Koan Sik; Jo, Cheorun; Jeong, Heon Sang; Lee, Seuk Ki; Lee, Byong Won; Lee, Yu-Young; Lee, Byoungkyu; Kim, Hyun-Joo
Source:
Journal of food quality 2019 v.2019
ISSN:
1745-4557
Subject:
maltose,   etc   ; atmospheric pressure; color; fructose; glucose; high pressure treatment; microbial contamination; microorganisms; physicochemical properties; retrogradation; rice; sucrose;     Show all 12 Subjects
Abstract:
... This study applied high hydrostatic pressure (HHP) and atmospheric pressure plasma (APP) treatments to rice and examined the effects of the treatments on the microbial contamination and physicochemical properties. The microbial population was 100% sterilized by HHP and reduced by up to 34% by APP. Color a values were increased by up to 285% and 33% in HHP and APP, respectively. HHP increased fruct ...
DOI:
10.1155/2019/4253701

19. Hydroxyethyl cellulose-grafted loofa sponge-based metal affinity adsorbents for protein purification and enzyme immobilization

Author:
Lai, Wei-Jie; Lin, Sung-Chyr
Source:
Process biochemistry 2018 v.74 pp. 141-147
ISSN:
1359-5113
Subject:
maltose,   etc   ; adsorbents; adsorption; biocatalysts; cellulose; desorption; immobilized enzymes; trehalose;     Show all 8 Subjects
Abstract:
... The development of loofa sponge-based immobilized metal affinity adsorbents was reported in this study. We showed that by grafting hydroxyethyl cellulose (HEC) to loofa sponge the chelating capacity was increased by 117% from 2520 ± 45 μmole/g to 5478 ± 77 μmole/g. Results of equilibrium adsorption study showed that the adsorption capacity of the HEC-grafted loofa sponge-based immobilized metal af ...
DOI:
10.1016/j.procbio.2018.08.024

20. Review: The Arabidopsis β-amylase (BAM) gene family: Diversity of form and function

Author:
Monroe, Jonathan D.; Storm, Amanda R.
Source:
Plant science 2018 v.276 pp. 163-170
ISSN:
0168-9452
Subject:
maltose,   etc   ; Arabidopsis; beta-amylase; genes; leaf extracts; learning; proteins; starch;     Show all 8 Subjects
Abstract:
... Multi-gene families present a rich research area to study how related proteins evolve to acquire new structures and functions. The β-amylase (BAM) gene family is named for catalytic members’ ability to hydrolyze starch into maltose units. However, the family also contains proteins that are catalytically inactive, have additional domains, or are not localized with a starch substrate. Here we review ...
DOI:
10.1016/j.plantsci.2018.08.016