An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing

Structural representation of pullulan showing the its tetrasaccharide units which can be hydrolysed by α-amylase (top); and the sedimentation velocity- c(s) analysis (bottom), showing the sedimentation coefficient distributions of α-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 α-amylase and pullulan controls, and the mixture. Note that some of the material at ~0.8？S is also present in the α-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？×？g), 20.0？°