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compounds, a range of advanced spectroscopy and molecular
modeling methodologies will need to be introduced.
In conclusion, the retention of aroma compounds by
ꢀ-glucan is of great interest from a food composition point
of view and from a health perspective. In recent years, the
increased health consciousness among consumers has led to
extended additional use of hydrocolloids as replacements for
fats. The food industry would benefit greatly from an
improved understanding of the mechanisms involved in the
flavor retention and release from ꢀ-glucan matrices along
with the nature of the interactions occurring in the GI tract.
Knowledge of the action of model compounds in ꢀ-glucan
matrices can provide general information on the ꢀ-glucan
affinity toward small molecules, which would be applicable
in the studies of, for example, the bioavailability of natural
compounds found in association with ꢀ-glucans and for health
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demonstrated. The retention in our newly developed dialysis
assay depends on numerous and interacting physicochemical
properties of the small molecules. The interaction could not
be explained by simple correlation to any of the descriptors
included in the multivariable data analysis, and the results
could not confirm or disprove the previously described
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Received for review July 7, 2008. Revised manuscript received October
14, 2008. Accepted October 25, 2008. We thank the programs Build
Your Food supported by the Danish Council for Strategic Research,
Program Commission of Health, Food and Welfare, and the strategic
research initiative BEST funded by the University of Copenhagen for
financial support.
JF802057V