Representation of molecular structure in the form of a spectrum of interatomic distances for a study of the relationship of structure to biological activity

1982 ◽  
Vol 16 (5) ◽  
pp. 379-386
Author(s):  
V. P. Novikov ◽  
O. A. Raevskii
Keyword(s):  
Molecular Structure ◽  
Biological Activity ◽  
Interatomic Distances ◽  
Relationship Of ◽  
The Relationship

Synthesis, Study of the Biological Activity of New 1,2,4‐Triazole Derivatives and Characteristics of the Relationship of the Structure and Biological Activity in a Series of the Latter

2019 ◽  
Vol 4 (42) ◽  
pp. 12386-12390
Author(s):  
Armen S. Galstyan ◽  
Tariel V. Ghochikyan ◽  
Melanya A. Samvelyan ◽  
Vardges R. Frangyan ◽  
Muhammad Sarfraz
Keyword(s):  
Biological Activity ◽  
Triazole Derivatives ◽  
Relationship Of ◽  
The Relationship

scholarly journals A Concise Review on the Molecular Structure and Function Relationship of β-Glucan

2019 ◽  
Vol 20 (16) ◽  
pp. 4032 ◽  
Author(s):  
Bin Du ◽  
Maninder Meenu ◽  
Hongzhi Liu ◽  
Baojun Xu
Keyword(s):  
Molecular Structure ◽  
Functional Food ◽  
Structural Characteristics ◽  
Textural Properties ◽  
High Viscosity ◽  
Biological Properties ◽  
Food Ingredient ◽  
And Function ◽  
Relationship Of ◽  
The Relationship

β-glucan is a non-starch soluble polysaccharide widely present in yeast, mushrooms, bacteria, algae, barley, and oat. β-Glucan is regarded as a functional food ingredient due to its various health benefits. The high molecular weight (Mw) and high viscosity of β-glucan are responsible for its hypocholesterolemic and hypoglycemic properties. Thus, β-glucan is also used in the food industry for the production of functional food products. The inherent gel-forming property and high viscosity of β-glucan lead to the production of low-fat foods with improved textural properties. Various studies have reported the relationship between the molecular structure of β-glucan and its functionality. The structural characteristics of β-glucan, including specific glycosidic linkages, monosaccharide compositions, Mw, and chain conformation, were reported to affect its physiochemical and biological properties. Researchers have also reported some chemical, physical, and enzymatic treatments can successfully alter the molecular structure and functionalities of β-glucan. This review article attempts to review the available literature on the relationship of the molecular structure of β-glucan with its functionalities, and future perspectives in this area.

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