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Filtering by: Committee Member Townsend, Michael S. Advisor Lim, Juyun

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Creator:

Andrewson, Toren S.

Abstract:

Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...

Resource Type:

Masters Thesis

Full Text:

collection for Chapter 2 and 3. Toren S. Andrewson, Juyun Lim, and Michael H. Penner were involved in the
Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

Creator:

Lapis, Trina J.

Abstract:

When it comes to carbohydrate, it has been assumed that only mono- and disaccharides, but not oligo- and polysaccharides, can be tasted. However, because of its importance in the human diet, oral detection of starch or its hydrolysis products would be beneficial. The main goal of this study was to...

Resource Type:

Dissertation

Full Text:

committee member, Dr. Michael Penner, who was very instrumental in the completion of all the chemistry