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

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

Cited by 4 publications

References 5 publications

Physical and chemical properties of glucose syrups

Physical and chemical properties of glucose syrups

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

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