Fig. 1
From: An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing
Structural representation of pullulan showing the its tetrasaccharide units which can be hydrolysed by α-amylase (top); and the sedimentation velocity- c(s) analysis (bottom), showing the sedimentation coefficient distributions of α-amylase a, 200 kDa pullulan standard b, and the result of their interaction c. A constant concentration of 1 mgmL−1 was used for the α-amylase and pullulan controls, and the mixture. Note that some of the material at ~0.8 S is also present in the α-amylase control, therefore some of it will contribute to an overestimate of peak ~0.8 S in the mixture. Rotor speed: 45,000 rpm (130,000 × g), 20.0 °C
