Fig. 6 | npj Science of Food

Fig. 6

From: An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing

Fig. 6

Sedimentation velocity, g(s) analysis showing the sedimentation coefficient distributions for DMAE-pullulan at 0.5 mgmL−1 b and the result of the addition of mucin at 0.5 mgmL−1 a and α-amylase at 0.1 mgmL−1 c; and the GC–MS volatile analysis from modified and unmodified pullulan and solutions upon the addition of saliva d. Rotor speed: 45,000 rpm (130,000 × g), 20.0 °C. The distributions reflect the real time migration of molecules driven by the centrifugal force. For the same type of macromolecule, i.e. DMAE-pullulan, a larger S value corresponds to a larger molecular weight

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