title: Ultrasonic wave spectroscopy study of sugar oligomers and polysaccharides in aqueous solutions: the hydration length concept.
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.
authors.affiliation: Firmenich S.A., 7 Rue de la Bergère, 1217 Meyrin 2, Geneva, Switzerland.
authors.forename: Kasia
authors.initials: K
authors.lastname: Aeberhardt
authors.forename: Jean-Yves de Saint
authors.initials: JY
authors.lastname: Laumer
authors.forename: Pierre-Etienne
authors.initials: PE
authors.lastname: Bouquerand
authors.forename: Valéry
authors.initials: V
authors.lastname: Normand
mesh_terms: D055592:Biophysical Phenomena; D001703:Biophysics; D002138:Calibration; D002236:Carbohydrate Conformation; D002241:Carbohydrates / Q000737:chemistry*; D008958:Models, Molecular; D015233:Models, Statistical; D008968:Molecular Conformation; D009010:Monte Carlo Method; D011108:Polymers / Q000737:chemistry; D011134:Polysaccharides / Q000737:chemistry*; D012044:Regression Analysis; D013053:Spectrophotometry / Q000379:methods; D014465:Ultrasonics; D014783:Viscosity
chemical_list: D002241:Carbohydrates; D011108:Polymers; D011134:Polysaccharides; C008315:maltodextrin