The characterization of acid‐hydrolysed corn syrups: A theoretical appraisal
- 28 June 1968
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 3 (2) , 159-163
- https://doi.org/10.1111/j.1365-2621.1968.tb01451.x
Abstract
Summary. The value of DE (dextrose equivalent) as a means of characterizing corn syrups is questioned and a relationship between DE and degree of hydrolysis of the starch molecule is attempted. the difference between the amounts of the saccharide components in corn syrups and those demanded by theory are ascribed to lack of randomness in the conversion process.Keywords
This publication has 5 references indexed in Scilit:
- Structural Relationships, Kinetics, and Molecular Properties in the Acid Depolymerization of AmyloseStarch ‐ Stärke, 1967
- Isolation and Evaluation of the Saccharide Components of Starch Hydrolysates. II. EvaluationJournal of Food Science, 1965
- 145. Random depolymerisations of polysaccharides in which the lower oligosaccharides are protected from further scissionJournal of the Chemical Society, 1963
- Degradation of Glycogen to Isomaltose1Journal of the American Chemical Society, 1951
- Über die Kinetik des Abbaues hochmolekularer KettenBerichte der deutschen chemischen Gesellschaft (A and B Series), 1930