An Experiment to Visualize and Probe the Relationship between Polysaccharide Structure and a Glycemic Index Proxy

Xiaoyu Ma; Peter J. Swedlund

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An Experiment to Visualize and Probe the Relationship between Polysaccharide Structure and a Glycemic Index Proxy

机译：一种可视化和探测多糖结构与血糖指数代理关系的实验

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An experiment was developed for a first year food chemistry laboratory course that demonstrates the influence of several aspects of polysacharide structure on the rate of amylase catalyzed hydrolysis. The experiment would be particularly wellsuited to a first year chemistry course that was targeted at nonchemistry majors, such as health related disciplines. The experiment illustrates numerous chemical concepts from the α versus β glycosidic bonds to branched versus linear polymers to spectroscopy versus RGB color space. There are several general concepts related to analytical chemistry and enzymatic catalysis that are relevant to health and nutrition with regards to the glycemic index, resistant starches, and dietary fiber. Students use their camera phone and image analysis to quantify polysacharide hydrolysis based on reaction with the chromophore dinitrosalicylic acid. The experiment provides a strong visual and quantitative tool showing how a proxy for the glycemic index is influenced by the amylose to amylopectin ratio of a starch and the influence of having an α or β glycosidic bond. A motivating factor for developing the experiment was studies showing tools that assist people's understanding of the glycemic index have beneficial health outcomes.

机译：为一年级的食品化学实验室课程开发了一个实验，该实验证明了多糖结构的几个方面对淀粉酶催化水解速率的影响。该实验特别适合于针对非化学专业（如健康相关学科）的一年级化学课程。该实验阐明了许多化学概念，从α与β糖苷键到支化与线性聚合物，再到光谱与RGB颜色空间。关于血糖指数、抗性淀粉和膳食纤维，有几个与分析化学和酶催化有关的一般概念与健康和营养有关。学生们使用他们的照相手机和图像分析，根据和发色团二硝基水杨酸的反应来量化多糖水解。该实验提供了一个强大的可视化和定量工具，展示了一种淀粉的直链淀粉与支链淀粉的比率以及具有α或β糖苷键的影响如何影响血糖指数的替代物。开展这项实验的一个动机是研究表明，帮助人们理解血糖指数的工具对健康有益。

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来源
《Journal of Chemical Education》 |2021年第2期|共6页
作者
Xiaoyu Ma; Peter J. Swedlund;
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作者单位

Food Science Programme School of Chemical Sciences The University of Auckland Auckland 1010 New Zealand;

Food Science Programme School of Chemical Sciences The University of Auckland Auckland 1010 New Zealand;

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原文格式 PDF
正文语种 eng
中图分类化学;
关键词
First-Year Undergraduate/General; Analytical Chemistry; Biochemistry; Interdisciplinary/Multidisciplinary; Hands-On Learning/Manipulatives; Food Science; Applications of Chemistry; Carbohydrates; Enzymes; Nutrition;

机译：第一年本科/一般;分析化学;生物化学;跨学科/多学科;实践学习/操纵;食品科学;化学应用;碳水化合物;酶;营养;营养;营养;营养;营养;

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5. STRUCTURE-PROPERTIES RELATIONSHIPS OF MULTICOMPONENT POLYSACCHARIDE-PEPTIDE HYDROGELS [C] . Ronit Bitton Colloidal, macromolecular amp; biological gels: formulation, properties amp; applications . 2016

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6. Visualizing Structure / Property Relationships in Organic Semiconductor Thin Films by Scanning Probe Microscopy. [D] . Ellison, David J. 2011

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7. Visualizing chemical structure-subcellular localization relationships using fluorescent small molecules as probes of cellular transport [O] . Gus R Rosania, Kerby Shedden, Nan Zheng, 2013

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8. Visualizing chemical structure-subcellular localization relationships using fluorescent small molecules as probes of cellular transport [O] . 2013

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9. Relationship of Glycemic Exposure (HbA1c) to the Risk of Development andProgression of Retinopathy in the Diabetes Control and Complications Trial. Analysis Documentation [R] . 1996

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An Experiment to Visualize and Probe the Relationship between Polysaccharide Structure and a Glycemic Index Proxy

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