Coupled Effect of Nutritional Food Molecules and <i>Lactobacillus reuteri</i> Surface Protein Interaction on the Bacterial Gastrointestinal Tolerance.

In contrast, maltohexaose, maltotetraose, maltotriose, and maltose showed a decreasing trend in binding force, which may be due to the decrease in the α-D-glucopyranose unit and the decrease in the α-1,4-glycosidic bond, which shortened the chain structures of maltotriose and maltotetraose, thereby reducing their reactivity.

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