Effect of a glassy gellan/polydextrose matrix on the activity of α-d-glucosidase

Carbohydrate Polymers

Volumn 95, Issue 1, 2013, Pages 389-396

  Chaudhary, Vinita ^a   Small, Darryl M ^a   Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

d Glucosidase; Deacylated gellan; Glass transition temperature; Polydextrose

Indexed keywords

DEACYLATED GELLAN; EXPERIMENTAL OBSERVATION; FOURIER TRANSFORM INFRA REDS; GELLING POLYSACCHARIDES; MODULATED DIFFERENTIAL SCANNING CALORIMETRY; POLYDEXTROSE; TIME-TEMPERATURE SUPERPOSITION PRINCIPLES; WIDE ANGLE XRAY DIFFRACTION;

CARBOHYDRATES; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION; SCANNING ELECTRON MICROSCOPY; X RAY DIFFRACTION;

GLASS;

4 NITROPHENYL ALPHA GLUCOSIDE; 4-NITROPHENYL ALPHA-GLUCOSIDE; ALPHA GLUCOSIDASE; BACTERIAL POLYSACCHARIDE; GELLAN; GLUCAN; GLUCOSIDE; POLYDEXTROSE;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; INFRARED SPECTROSCOPY; TEMPERATURE; ULTRAVIOLET SPECTROPHOTOMETRY; X RAY DIFFRACTION;

ALPHA-GLUCOSIDASES; CALORIMETRY, DIFFERENTIAL SCANNING; GLUCANS; GLUCOSIDES; POLYSACCHARIDES, BACTERIAL; SPECTROPHOTOMETRY, ULTRAVIOLET; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TEMPERATURE; X-RAY DIFFRACTION;

EID: 84875404846     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.03.022     Document Type: Article

References (35)

1. C.G. Biliaderis, A. Lazaridou, and I. Arvanitoyannis Glass transition and physical properties of polyol-plasticiszed pullulan-starch blends at low moisture Carbohydrate Polymers 40 1999 29 47
2. L. Burin, M.P. Buera, G. Hough, and J. Chirife Thermal resistance of β-galactosidase in dehydrated dairy model systems as affected by physical and chemical changes Food Chemistry 76 2002 423 430 (Pubitemid 34195429)
3. S. Cardona, C. Schebor, M.P. Buera, M. Karel, and J. Chirife The thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state of trehalose Journal of Food Science 62 1997 105 112 (Pubitemid 27295304)
4. ® in situ gels for opthalmic use European Journal of Pharmaceutical Sciences 6 1998 113 119 (Pubitemid 28164281)
5. R. Drapon Enzyme activity as a function of water activity D. Simatos, Properties of water in foods in relation to quality and stability 1985 Nighoff, M. Publishers Lancaster 171 189
6. J.D. Ferry Viscoelastic properties of polymers 1980 John Wiley and Sons New York pp. 264-320
7. I. Giavasis, L.M. Harvey, and B. McNeil Gellan gum Critical Reviews in Biotechnology 20 2000 177 211
8. H.D. Goff, K.B. Caldwell, and D.W.J. Stanley The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream Journal of Dairy Science 76 1993 1268
9. P. Hrma Arrhenius model for high-temperature glass-viscosity with a constant pre-exponential factor Journal of Non-Crystalline Solids 354 2008 1962 1968
10. B. Jiang, and S. Kasapis Kinetics of a bioactive compound (caffeine) mobility at the vicinity of the mechanical glass transition temperature induced by gelling polysaccharide Journal of Agricultural and Food Chemistry 59 2011 11825 11832
11. M.T. Kalichevsjy, E.M. Jaroskiewicz, S. Ablett, J.M.V. Blanshard, and P.J. Lillford The glass transition of amylopectin measured by DSC, DMTA and NMR Carbohydrate Polymers 18 1992 77 88
12. S. Kasapis The morphology of the gellan network in a high-sugar environment Food Hydrocolloids 20 2006 132 136 (Pubitemid 41116844)
13. S. Kasapis, and P. Shrinivas Combined use of thermomechanics and UV spectroscopy to rationalize the kinetics of bioactive compound (Caffeine) mobility in a high solids matrix Journal of Agricultural and Food Chemistry 58 2010 3825 3832
14. S. Kasapis, R. Abeysekera, N. Atkin, M. Deszczynski, and J.R. Mitchell Tangible evidence of the transformation from enthalpic to entropic gellan networks at high levels of co-solute Carbohydrate Polymers 50 2002 259 262 (Pubitemid 35437372)
15. 3) a new self-lubricated, easy to swallow, oral dosage form 2004 (rev 10/99)
16. M. Le Meste Mobility of small molecules in low and intermediate moisture foods G. Barbosa-Cànovas, Food preservation by moisture control; fundamental and applications 1995 Technomic USA pp. 210-223
17. E.C. Lopez, D. Champion, G. Blond, and M. Le Meste Influence of dextran, pullulan and gum Arabic on the physical properties of frozen sucrose solutions Carbohydrate Polymers 59 2005 83 91
18. M.F. Mazzobre, M.P. Buera, and J. Chirife Protective role of trehalose on stability of lactase in relation to its glass and crystal forming properties and effect of delaying crystallization Lebensmittel-Wissenschaft & Technologie 30 1997 324 329 (Pubitemid 127172674)
19. M.F. Mazzobre, M.P. Buera, and J. Chirife Glass transition and thermal stability of lactase in low-moisture amorphous polymeric matrices Biotechnology Progress 13 1997 195 199 (Pubitemid 27169874)
20. M.B.J. Meinders, and T. van Vliet Modeling water sorption dynamics of cellular solid food systems using free volume theory Food Hydrocolloids 23 2009 2234 2242
21. K. Mickova, J. Copikova, and A. Synytsya Determination of polydextrose as a fat replacer in butter Czech Journal of Food Science 25 2007 25 31
22. J.A. Payne, A.V. McCormick, and L.F. Francis A study of stress development in aqueous gelatin coatings Journal of Applied Polymer Science 73 1999 553 561
23. S.R. Rabel, J.A. Jona, and M.B. Maurin Applications of modulated differential scanning calorimetry in performulations studies Journal of Pharmaceutical and Biomedical Analysis 21 1999 339 345 (Pubitemid 29502571)
24. Y.H. Roos Melting and glass transition of low molecular weight carbohydrates Carbohydrate Research 238 1993 39 48
25. Y.H. Roos Phase transitions in foods 1995 Academic Press San Diego p. 360
26. Y.H. Roos Phase transition and structure of solid food matrices Current Opinion on Colloid and Interface Science 3 1998 651 656 (Pubitemid 28561221)
27. Y.H. Roos, and M. Karel Phase transitions of mixtures of amorphous polysaccharides and sugars Biotechnology 1991 49 53
28. ®: A novel, ion activated, in situ gelling polymer for ophthalmic vehicles Effect on bioavailability of timolol. International Journal of Pharmaceutics 57 1989 163 168 (Pubitemid 20011840)
29. C. Schebor, M.P. Buera, and J. Chirife Glassy state in relation to thermal inactivation of the nezyme Invertase in amorphous dried matrices of trehalose, maltodextrin and PVP Journal of Food Engineering 30 1996 269 282 (Pubitemid 126380672)
30. Sigma Chemical Co. (2012). Enzymatic assay of α-d-glucosidase (EC 3.2.1.20), Available from: http://www.sigmaaldrich.com/catalog/search?interface= All&term=SSNITR01&lang=en®ion=AU&focus=documents&N= 0+220003049+219853060+219853286&mode=match%20partialmax Accessed 21.04.12.
31. L. Slade, and H. Levine Beyond water activity: Recent advances on an alternative approach to the assessment of food quality and safety Critical Reviews in Food Science and Nutrition 30 1991 115 360
32. L.H. Sperling Introduction to physical polymer science 4th ed. 2006 Wiley, J. and Sons New York (chapter 8)
33. J.D. Stowell Polydextrose S.S. Cho, P. Samuel, Fibre ingredients 2009 CRC Press London 173 201
34. S.R. Sudhamani, M.S. Prasad, and U.K. Sankar DSC and FTIR studies on gellan and polyvinyl alcohol (PVA) blend films Food Hydrocolloids 17 2003 245 250
35. N.T. Tsui, A.J. Paraskos, L. Torun, T.M. Swager, and E.L. Thomas Minimization of internal molecular free volume: A mechanism for the simultaneous enhancement of polymer stiffness, strength, and ductility Macromolecules 39 2006 3350 3358 (Pubitemid 43798079)