SACCHARIDE-SACCHARIDE INTERACTIONS UNDER VACUUM AND IN AQUEOUS SOLUTIONS
 
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Pol. J. Food Nutr. Sci. 1997;47(4):35–40
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ABSTRACT
Interactions between anomers of D-fructose and D-glucose, D-fructose and sucrose as well as D-glucose sucrose in so-called computer vacuum and in aqueous solutions were recognized by means of the MM+ calculations. The strongest interactions were observed in the combinations of two˙ß-glucopyranoses, alfa-glyucopyranose with alfa-fructopyranose and sucrose with ß-glucopyranose. Rheological studies of aqueous solutions of the saccharide blends showed negligible differences in the viscosity for all tested combinations. The system of a lower calculated energy had a higher experimental viscosity.
ISSN:1230-0322