Water and Dioxide Carbon Effects on Di or Tri Saccharides Degradation by Density Functional Theory at Level: B3LYP/6-311++G (d, p)

eng Science and Education Publishing Journal of Materials Physics and Chemistry 2333-4444 2021-02-03 9 1 1 8 10.12691/jmpc-9-1-1 JMPC2021911 article Water and Dioxide Carbon Effects on Di or Tri Saccharides Degradation by Density Functional Theory at Level: B3LYP/6-311++G (d, p) Koffi Kouassi Alain 1 Koné Soleymane 1 Bamba El Hadji Sawaliho bamba_el_hadji@yahoo.fr 1 Laboratoire de la Constitution and de la Réaction de la matière, UFR-SSMT, Université Félix Houphou?t-Boigny 22 BP 582 Abidjan 22, C?te d′Ivoire Storing paddy rice over a long period changes its physical properties. It transforms its chemical structure. But the mechanism of this degradation remains little known. This work aims to help elucidate it. It’s studying the possibilities of hydrogen bonding between the di or the trisaccharide with water or carbon dioxide. This research uses the methods of quantum chemistry. These make it feasible to determine the geometric and energy parameters of the complexes. These supramolecules consist of di or trisaccharide associated with water or carbon dioxide. The calculations lead to the following result. The trisaccharide remains stable during its interactions with water and carbon dioxide, the latter strengthening the hydrogen bonds of the complex disaccharide-water. It disadvantages its degradation. http://pubs.sciepub.com/jmpc/9/1/1/jmpc-9-1-1.pdf degradation amylose complex interaction energy hydrogen bonds DFT