Isolation and Evaluation of the Saccharide Components of Starch Hydrolysates. II. Evaluation

Abstract

Oligosaccharidesof DP 3-10 were evaluated for their properties of density, refraetive index, viscosity, optical rotation, reducing power, and infrared absorption characteristics.Tables of data were developed giving the expected values of each property for each oligosaecharide.As expected, density, refractive index, viscosity, optical rotation, and reducing power were related to the molecular weight of the sugars. The degree of the effect of molecular weight on each of these properties was established.

The characterization of acid‐hydrolysed corn syrups: A theoretical appraisal

“…Thus DE is a theoretically predictable parameter in acid hydrolysed corn syrups, in which the percentages of the component saccharides from n = 1 to n = 7 are known. Hoover et al (1965) have found disagreement between the reducing power, based on ferricyanide number, of maltodextrins and DE presumably calculated on the same basis. I t should be pointed out, however, that reduction of the ferricyanide ion by sugars is not only non-stoicheiometric with respect to copper salts but highly complex in mechanism.…”

Utilization of Glycosyltransferases for the Synthesis of a Densely Packed Hyperbranched Polysaccharide Brush Coating as Artificial Glycocalyx

“…A cauchy dispersion layer was used to determine the thickness of the APTES, maltoheptaose, and polysaccharide layer. A refractive index of 1.336 28 was used for maltoheptaose and the α-glucan brush and a refractive index of 1.465 for APTES.…”