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Filtering by: Creator Matsuo, Samuel Seiji Committee Member Beaudry, Christopher M.

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