Physical and chemical properties of glucose syrups

Kearsley, Malcolm W.; Dziedzic, Stanley Z.

doi:10.1007/978-1-4615-2159-4_5

Cited by 13 publications

(14 citation statements)

References 11 publications

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“…In order to distinguish different grades of syrup, each is rated according to their dextrose equivalent (DE). DE is a measure of the amount of reducing sugars present in a sugar product, relative to glucose, expressed as a percentage of the natural reduction of water through evaporation and condensation [ 14 ].…”

Section: Methodsmentioning

confidence: 99%

Replication of Holograms with Corn Syrup by Rubbing

2012

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Corn syrup films are used to replicate holograms in order to fabricate micro-structural patterns without the toxins commonly found in photosensitive salts and dyes. We use amplitude and relief masks with lithographic techniques and rubbing techniques in order to transfer holographic information to corn syrup material. Holographic diffraction patterns from holographic gratings and computer Fourier holograms fabricated with corn syrup are shown. We measured the diffraction efficiency parameter in order to characterize the film. The versatility of this material for storage information is promising. Holographic gratings achieved a diffraction efficiency of around 8.4% with an amplitude mask and 36% for a relief mask technique. Preliminary results using corn syrup as an emulsion for replicating holograms are also shown in this work.

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Section: Methodsmentioning

confidence: 99%

Replication of Holograms with Corn Syrup by Rubbing

2012

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“…The DE value is inversely proportional to the degree of polymerization (DP). For example, maltodextrins have a DE value lower than 20 [ 13 , 14 ].…”

Section: Properties Of Maltooligosaccharidesmentioning

confidence: 99%

Maltooligosaccharides: Properties, Production and Applications

et al. 2023

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Maltooligosaccharides (MOS) are homooligosaccharides that consist of 3–10 glucose molecules linked by α-1,4 glycosidic bonds. As they have physiological functions, they are commonly used as ingredients in nutritional products and functional foods. Many researchers have investigated the potential applications of MOS and their derivatives in the pharmaceutical industry. In this review, we summarized the properties and methods of fabricating MOS and their derivatives, including sulfated and non-sulfated alkylMOS. For preparing MOS, different enzymatic strategies have been proposed by various researchers, using α-amylases, maltooligosaccharide-forming amylases, or glycosyltransferases as effective biocatalysts. Many researchers have focused on using immobilized biocatalysts and downstream processes for MOS production. This review also provides an overview of the current challenges and future trends of MOS production.

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“…Samples of the reaction medium were withdrawn at regular time intervals to measure reducing sugars by the DNS method [56]. Dextrose Equivalent (DE) [57] was calculated by Equation (2) to construct the hydrolysis time profile.…”

Section: Hydrolysis Of Starchmentioning

confidence: 99%

Preparation of Magnetic Cross-Linked Amyloglucosidase Aggregates: Solving Some Activity Problems

Amaral-Fonseca

Kopp²,

Giordano

et al. 2018

Catalysts

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The preparation of Cross-Linked Enzyme Aggregates (CLEAs) is a simple and cost-effective technique capable of generating insoluble biocatalysts with high volumetric activity and improved stability. The standard CLEA preparation consists of the aggregation of the enzyme and its further crosslinking, usually with glutaraldehyde. However, some enzymes have too low a content of surface lysine groups to permit effective crosslinking with glutaraldehyde, requiring co-aggregation with feeders rich in amino groups to aid the formation of CLEAs. The co-aggregation with magnetic particles makes their handling easier. In this work, CLEAs of a commercial amyloglucosidase (AMG) produced by Aspergillus niger were prepared by co-aggregation in the presence of polyethyleneimine (PEI) or starch with aminated magnetic nanoparticles (MNPs) or bovine serum albumin (BSA). First, CLEAs were prepared only with MNPs at different glutaraldehyde concentrations, yielding a recovered activity of around 20%. The addition of starch during the precipitation and crosslinking steps nearly doubled the recovered activity. Similar recovered activity (around 40%) was achieved when changing starch by PEI. Moreover, under the same conditions, AMG co-aggregated with BSA was also synthesized, yielding CLEAs with very similar recovered activity. Both CLEAs (co-aggregated with MNPs or BSA) were four times more stable than the soluble enzyme. These CLEAs were evaluated in the hydrolysis of starch at typical industrial conditions, achieving more than 95% starch-to-glucose conversion, measured as Dextrose Equivalent (DE). Moreover, both CLEAS could be reused for five cycles, maintaining a DE of around 90%. Although both CLEAs had good properties, magnetic CLEAs could be more attractive for industrial purposes because of their easy separation by an external magnetic field, avoiding the formation of clusters during the filtration or centrifugation recovery methods usually used.

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Physical and chemical properties of glucose syrups

Cited by 13 publications

References 11 publications

Replication of Holograms with Corn Syrup by Rubbing

Replication of Holograms with Corn Syrup by Rubbing

Maltooligosaccharides: Properties, Production and Applications

Preparation of Magnetic Cross-Linked Amyloglucosidase Aggregates: Solving Some Activity Problems

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