Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9890862 | International Journal of Biological Macromolecules | 2005 | 8 Pages |
Abstract
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.
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Authors
Kasia Aeberhardt, Jean-Yves de Saint Laumer, Pierre-Etienne Bouquerand, Valéry Normand,