Solution properties and composition of dextrins

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

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

Abstract

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
Chapter17
Pages261–272
Number of pages12
ISBN (Electronic)9780841213142
ISBN (Print)9780841219939
DOIs
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
Volume458

Conference

Conference198th National Meeting of the American Chemical Society
CountryUnited States
CityMiami Beach
Period10/09/8915/09/89

Fingerprint

Dextrins
Glucose
Chemical analysis
Maltose
Density (specific gravity)
Nuclear magnetic resonance
Molecular weight
Viscosity
Water

Cite this

Birch, G. G., Azudin, M. N., & Grigor, J. M. (1991). Solution properties and composition of dextrins. In R. B. Friedman (Ed.), Biotechnology of amylodextrin oligosaccharides (pp. 261–272). (ACS Symposium Series; Vol. 458). Washington, DC: American Chemical Society. https://doi.org/10.1021/bk-1991-0458.ch017
Birch, Gordon G. ; Azudin, M. Nasir ; Grigor, John M. / Solution properties and composition of dextrins. Biotechnology of amylodextrin oligosaccharides. editor / Robert B. Friedman. Washington, DC : American Chemical Society, 1991. pp. 261–272 (ACS Symposium Series).
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Birch, GG, Azudin, MN & Grigor, JM 1991, Solution properties and composition of dextrins. in RB Friedman (ed.), Biotechnology of amylodextrin oligosaccharides. ACS Symposium Series, vol. 458, American Chemical Society, Washington, DC, pp. 261–272, 198th National Meeting of the American Chemical Society, Miami Beach, United States, 10/09/89. https://doi.org/10.1021/bk-1991-0458.ch017

Solution properties and composition of dextrins. / Birch, Gordon G.; Azudin, M. Nasir; Grigor, John M.

Biotechnology of amylodextrin oligosaccharides. ed. / Robert B. Friedman. Washington, DC : American Chemical Society, 1991. p. 261–272 (ACS Symposium Series; Vol. 458).

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

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N2 - 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)

AB - 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)

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Birch GG, Azudin MN, Grigor JM. Solution properties and composition of dextrins. In Friedman RB, editor, Biotechnology of amylodextrin oligosaccharides. Washington, DC: American Chemical Society. 1991. p. 261–272. (ACS Symposium Series). https://doi.org/10.1021/bk-1991-0458.ch017