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Structure-activity relationships in carbohydrates revealed by their hydration

Autor
Maugeri, L.; Busch, S.; McLain, S.; Pardo, L.; Ricci, M.; Bruni, F.
Tipus d'activitat
Article en revista
Revista
Biochimica et biophysica acta. General subjects
Data de publicació
2016-12-21
Pàgina inicial
1
Pàgina final
8
DOI
https://doi.org/10.1016/j.bbagen.2016.12.017 Obrir en finestra nova
URL
http://www.sciencedirect.com/science/article/pii/S0304416516305116 Obrir en finestra nova
Resum
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
Computer modelling, Neutron diffraction, Structure-function relationship, Sweet taste, Water, Water-carbohydrates interactions
Grup de recerca
CRnE - Centre de Recerca en Ciència i Enginyeria Multiescala de Barcelona
GCM - Grup de Caracterització de Materials

Participants

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