The occurrence of isomaltose among the products of heating glucose in dilute mineral acid

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Abstract
When glucose is heated in solution with N-H2SO4 the products include a complicated mixture of oligosaccharides ("reversion products") in which disaccharides predominate. One component of this mixture is isomaltose. The production of isomaltose and of the total condensation products was examined quantitatively. The degree of condensation depends upon the nature and concentration of the acid used, on the concentration of glucose and on the duration of heating. The amounts of isomaltose appearing during hydrolysis of glycogen were compared with those arising by condensation. The considerable excess produced from glycogen, over that expected from condensation, is taken to indicate that the isomaltose structure is an integral part of the glycogen molecule.