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

Abstract

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.