%0 Journal Article
%T An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing
%A Arthur Gadon
%A Charfedinne Ayed
%A Gary G. Adams
%A Ian D. Fisk
%A Katherine Hurst
%A Mui Lim
%A Richard B. Gillis
%A Stephen E. Harding
%A Vlad Dinu
%J Archive of "NPJ Science of Food".
%D 2019
%R 10.1038/s41538-019-0043-y
%X Structural representation of pullulan showing the its tetrasaccharide units which can be hydrolysed by ¦Á-amylase (top); and the sedimentation velocity- c(s) analysis (bottom), showing the sedimentation coefficient distributions of ¦Á-amylase a, 200£¿kDa pullulan standard b, and the result of their interaction c. A constant concentration of 1£¿mgmL£¿1 was used for the ¦Á-amylase and pullulan controls, and the mixture. Note that some of the material at ~0.8£¿S is also present in the ¦Á-amylase control, therefore some of it will contribute to an overestimate of peak ~0.8£¿S in the mixture. Rotor speed: 45,000£¿rpm (130,000£¿¡Á£¿g), 20.0£¿¡ã
%K Biopolymers
%K Biomaterials - proteins
%U https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6602951/