A new method for determining the degree of hydrolysis in starch hydrolysates

Birch, G. G.; Kheiri, M. S. A.

doi:10.1016/s0008-6215(00)86117-0

Carbohydrate Research

1971

DOI: 10.1016/s0008-6215(00)86117-0

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A new method for determining the degree of hydrolysis in starch hydrolysates

G. G. Birch

M. S. A. Kheiri

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1973

1992

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Cited by 4 publications

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Apparent molar volumes and ¹H‐NMR relaxation values of glucose syrups

Birch

Karim

1992

J Sci Food Agric

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Abstract:The apparent molar volumes and proton magnetic resonance 'H-NMR pulse relaxation values of D-glUCOSe and four commercial glucose syrups were determined in the concentration range 5-50% (w/w). The apparent molar volumes increased linearly with average degree of polymerisation (DP) of the syrups and were thus in excellent agreement with average molecular weight. These increases contrasted markedly with the known increases of specific rotation of maltooligosaccharides which reach a limiting value at about DP 7 or 8. Apparent specific volumes were all confined to the range 0.60-0.64 cm3g-' as expected for carbohydrates. They decreased sharply in the DP range 1-3 and showed little change thereafter. Apparent specific volumes also increased with increasing concentration of solute, as expected.Spin-spin relaxation values (T,-values) decreased with increasing DP or increasing concentration of solute, as the proportion of ordered protons in solution increased. Consequently, within one glucose syrup, T, decreased with increasing apparent specific volume (increasing concentration) and, between glucose syrups, T, decreased with increasing DP. These results reflect the packing characteristics of the solutes among water molecules and accord with their known sweetness properties. They also underline the value of solution properties for the rapid characterisation of glucose syrups.

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Apparent molar volumes and ¹H‐NMR relaxation values of glucose syrups

Birch

Karim

1992

J Sci Food Agric

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Structural studies of extracellular glucans of Streptococcus mutans by proton magnetic resonance

Mayer¹,

Lamberts²,

Egan

1978

Carbohydrate Research

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Short-term effects of feeding rats with glucose syrup fractions and dextrose

Birch

Etheridge

Green³

1973

Br J Nutr

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I. Young female Wistar rats were fed for 18 d on diets containing dextrose, 43 dextrose equivalent (DE) glucose syrup, fractions of 43 DE glucose syrup of high and low molecular weight or sucrosc.2. All rats gained weight and showed no gross external abnormalities or significant dental caries scores.3. The concentrations of cholesterol, trig1 ycerides, free fatty acids and glucose were determined in samples of liver and serum. Generally, these values tended to increase with increasing molecular weight of dietary carbohydrate in the order dextrose, glucose syrup fraction of low molecular weight, and glucose syrup fraction of high molecular weight.4. Rats given the high-molecular weight glucose syrup fraction were found to have caecums twice the normal size.Glucose syrups (Birch, Green & Coulson, 1970) are now widely used by the food industry, about I 50000 tonnes/year being produced by the largest UIC manufacturer. Although certain physiological effects of glucose syrup have been rcported (Macdonald, 1970;Grenby, 1971), no attempt has been made to relate these effects to chemical constitution, perhaps not surprisingly since glucose syrups contain a very large number of component sugars. Glucose syrups consist of a series of I,~-cI-Dlinked oligosaccharides, all composed of glucose residues and possessing molecular weights between 180 and several millions. I n addition there is a small proportion of I ,6-%-~-linked gluco-oligosaccharides and a largcr proportion of I ,4-and I ,~-cc-Dlinked gluco-oligosaccharides.

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A new method for determining the degree of hydrolysis in starch hydrolysates

Cited by 4 publications

References 3 publications

Apparent molar volumes and ¹H‐NMR relaxation values of glucose syrups

Apparent molar volumes and ¹H‐NMR relaxation values of glucose syrups

Structural studies of extracellular glucans of Streptococcus mutans by proton magnetic resonance

Short-term effects of feeding rats with glucose syrup fractions and dextrose

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A new method for determining the degree of hydrolysis in starch hydrolysates

Cited by 4 publications

References 3 publications

Apparent molar volumes and 1H‐NMR relaxation values of glucose syrups

Apparent molar volumes and 1H‐NMR relaxation values of glucose syrups

Structural studies of extracellular glucans of Streptococcus mutans by proton magnetic resonance

Short-term effects of feeding rats with glucose syrup fractions and dextrose

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Product

Resources

About

Apparent molar volumes and ¹H‐NMR relaxation values of glucose syrups

Apparent molar volumes and ¹H‐NMR relaxation values of glucose syrups