SACCHARIDE-SACCHARIDE INTERACTIONS UNDER VACUUM AND IN AQUEOUS SOLUTIONS

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.