ライフサイエンスコーパス: glucose polymer

1 cally ingested during and after exercise are glucose (polymers).

2 t with 10% of energy as fat and 75% as short glucose polymers.

3 Starch granules are composed of two distinct glucose polymers - amylose and amylopectin.

4 ate content overall was 52.7% lactose, 42.3% glucose polymers and 5.0% sucrose.

5 he primary walls of growing plant cells, the glucose polymer cellulose is assembled into long microfi

6 il" glycosidic linkages that join the common glucose polymers cellulose, chitin, amylose, and glycoge

7 This study investigated the impact of glucose polymer chain length on heat and physical stabil

8 ted in cell walls of the grasses, are linear glucose polymers containing predominantly (1,4)-beta-lin

9 -dependent licking to Polycose, a mixture of glucose polymers, even in the first session.

10 arge trees, while amylose, an a (1-4) linked glucose polymer forms soft hollow fibers used for energy

11 erent functions: cellulose, a B (1-4) linked glucose polymer, forms fibrils that can support large tr

12 The endogenous glucose polymer, glycogen, appears to play an important

13 Glycogen, a branched glucose polymer, helps regulate glucose homeostasis thro

14 led us to consider whether the metabolism of glucose polymers, i.e., maltose, maltodextrin, and glyco

15 ydrate source was lactose in one formula and glucose polymers in the other (lactose-free).

16 ound to unbranched and infrequently branched glucose polymers in vitro, but not to highly branched ma

17 synthase complexes organize multiple linear glucose polymers into microfibrils as load-bearing wall

18 se, which is essential for synthesizing this glucose polymer, is regulated by both covalent phosphory

19 Cellulose, a linear glucose polymer, is synthesized and secreted across the

20 ation of exogenous forms of the more complex glucose polymer, maltodextrin, does not.

21 there is growing evidence that responses to glucose polymers may be mediated by a different taste re

22 ysically with tobramycin suggests that these glucose polymers may prevent antibiotics from reaching t

23 fat diets (40% of calories as fat and 45% as glucose polymers, n = 3) for 25 d.

24 ula diets (10% of calories as fat and 75% as glucose polymers, n = 7) or high fat diets (40% of calor

25 ucose may be preferred over the ingestion of glucose (polymers) only to help trained athletes maximiz

26 erformance compared to equivalent amounts of glucose (polymers) only.

27 h another protein to form a fully functional glucose polymer receptor.

28 Increasing DE value of the glucose polymers resulted in a greater increase in brown

29 Cellulose is a linear glucose polymer synthesized and secreted by a membrane-i

30 Glycogen is a glucose polymer that contains minor amounts of covalentl

31 , a random coil alpha-(1-->4)-(1-->6)-linked glucose polymer that served as a control, did not compet

32 -glucans are a heterologous group of fibrous glucose polymers that are a major constituent of cell wa

33 It is composed of glucose polymers that form massive semi-crystalline gran

34 results demonstrate that chain length of the glucose polymer used strongly impacts heat and physical

35 The maltodextrin and corn syrup solids glucose polymers used had dextrose equivalent (DE) value

36 Polydextrose (PDX) is a branched glucose polymer, utilized as a soluble dietary fiber.

37 acid synthesis by the formula diet with 75% glucose polymers was similarly reduced by a formula diet

38 Glycogen is a high-density glucose polymer, which provides organisms with an immedi

39 Incorporation of glucose polymers with MPI retarded sedimentation of prot

40 se findings provide behavioral evidence that glucose polymers, with an optimal chain length greater t