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Structure-activity relationships in carbohydrates revealed by their hydration

Maugeri, L.; Busch, S.; McLain, S.; Pardo, L.; Ricci, M.; Bruni, F.
Tipus d'activitat
Article en revista
Biochimica et biophysica acta. General subjects
Data de publicació
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One of the more intriguing aspects of carbohydrate chemistry is that despite having very similar molecular structures, sugars have very different properties. For instance, there is a sensible difference in sweet taste between glucose and trehalose, even though trehalose is a disaccharide that comprised two glucose units, suggesting a different ability of these two carbohydrates to bind to sweet receptors. Here we have looked at the hydration of specific sites and at the three-dimensional configu...
Paraules clau
Water, Water-carbohydrates Interactions, Structure-function Relationship, Neutron Diffraction, Computer Modelling, Sweet Taste
Grup de recerca
CRnE - Centre de Recerca en Ciència i Enginyeria Multiescala de Barcelona
GCM - Grup de Caracterització de Materials


  • Maugeri, Laura  (autor)
  • Busch, Sebastian  (autor)
  • McLain, Sylvia E.  (autor)
  • Pardo Soto, Luis Carlos  (autor)
  • Ricci, Maria Antonieta  (autor)
  • Bruni, Fabio  (autor)