Consumption of glucose syrup enhances glucose tolerance in mice

Glendinning, John I.; Williams, Niki

doi:10.1016/j.physbeh.2022.113954

Cited by 5 publications

(1 citation statement)

References 79 publications

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“…Therefore, glucose syrup produced from starch by hydrolysis is of interest [ 45 ]. The findings have been published demonstrating that consumption of glucose syrup instead of sucrose increases the body’s tolerance to glucose, thus normalizing the carbohydrate metabolism [ 46 ]. There are data showing that it is reasonable to use glucose syrup as a sugar substitute when producing various products [ 47 , 48 ].…”

Section: Resultsmentioning

confidence: 99%

Comprehensive Enzymatic Conversion of Starch for the Food Industry

et al. 2022

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This study demonstrated the feasibility of comprehensive enzymatic conversion of starch for non-waste applications in food industry. Enzymatic conversion of starch gives rise to nano-sized particles that can be used for manufacturing biodegradable and edible packaging materials and glucose syrup for replacing sugar in confectionery formulations. The 96 h enzymatic hydrolysis yielded starch nanoparticles smaller than 100 nm. Films based on nano-sized starch particles have promising physicochemical properties for manufacturing biodegradable and edible packaging materials. Such properties as reduced moisture content, increased homogeneity, crystallinity, and high initial thermal stability improve the mechanical and performance characteristics of the final food packaging materials. During film formation from starch subjected to preliminary mechanical amorphization, the polymer chain is recrystallized. The C-type crystal structure of starch is converted to the B-type structure. The supernatant obtained by starch hydrolysis can be used for producing glucose syrup. The resulting glucose syrup can be used as a sugar substitute in production of confectionery products. No objective technological differences in properties of glucose syrup obtained by comprehensive conversion of starch and the commercially available glucose syrup derived from sucrose were revealed.

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Section: Resultsmentioning

confidence: 99%