کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
9890862 1540337 2005 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Ultrasonic wave spectroscopy study of sugar oligomers and polysaccharides in aqueous solutions: The hydration length concept
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
پیش نمایش صفحه اول مقاله
Ultrasonic wave spectroscopy study of sugar oligomers and polysaccharides in aqueous solutions: The hydration length concept
چکیده انگلیسی
The determination of apparent persistence length and radius of gyration of maltodextrins in water is achievable through high-resolution ultrasonic spectroscopy measurements. Classical hydration number for those carbohydrates is characteristic of an apparent persistence degree of polymerisation of the polymer. A force-field based molecular modeling of a 10DP malto-oligomer allows measurement of the corresponding length for the lowest energetic conformation in solution. A good agreement between the apparent radii of gyration determined by this technique and the freely rotating polymer chain model is found with radii of gyration calculated from the intrinsic viscosity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 36, Issue 5, 28 September 2005, Pages 275-282
نویسندگان
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