Solution properties and composition of dextrins

Gordon G. Birch, M. Nasir Azudin, John M. Grigor

Research output: Chapter in Book/Report/Conference proceedingConference contribution


Solution properties of dextrins, such as NMR, apparent specific volume and intrinsic viscosity, are similar to those of their components, glucose maltose and higher saccharides. However, fine differences between the individual components of glucose syrups can be precisely monitored by modern solution chemistry techniques and usefully employed to elucidate their mode of interaction with water structure and to predict their behaviour in food systems. Examples are the determination of DE by high resolution NMR and "equivalent DE" (in hydrogenated glucose syrups) by combined measurement of refractometric solids and osmotic pressure, without, recourse to volumetric chemical methods. Solution measurements of glucose syrups or dextrins derived from glucose syrups are based on average molecular weight. In a DE17 glucose syrup, for example, the average apparent specific volume of the dextrin increases from 0.62-0.63 cm3/g as the concentration increases from 5-50% w/w. These figures are high compared to glucose (0.615cm3/g) and maltose (0.612cm3/g)
Original languageEnglish
Title of host publicationBiotechnology of amylodextrin oligosaccharides
EditorsRobert B. Friedman
Place of PublicationWashington, DC
PublisherAmerican Chemical Society
Number of pages12
ISBN (Electronic)9780841213142
ISBN (Print)9780841219939
Publication statusPublished - 30 Apr 1991
Externally publishedYes
Event198th National Meeting of the American Chemical Society - Miami Beach, United States
Duration: 10 Sep 198915 Sep 1989
Conference number: 198

Publication series

NameACS Symposium Series
PublisherAmerican Chemical Society


Conference198th National Meeting of the American Chemical Society
Country/TerritoryUnited States
CityMiami Beach


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