Abstract
| Original language | English |
|---|---|
| Title of host publication | Biotechnology of amylodextrin oligosaccharides |
| Editors | Robert B. Friedman |
| Place of Publication | Washington, DC |
| Publisher | American Chemical Society |
| Chapter | 17 |
| Pages | 261–272 |
| Number of pages | 12 |
| ISBN (Electronic) | 9780841213142 |
| ISBN (Print) | 9780841219939 |
| DOIs | |
| Publication status | Published - 30 Apr 1991 |
| Externally published | Yes |
| Event | 198th National Meeting of the American Chemical Society - Miami Beach, United States Duration: 10 Sep 1989 → 15 Sep 1989 Conference number: 198 |
Publication series
| Name | ACS Symposium Series |
|---|---|
| Publisher | American Chemical Society |
| Volume | 458 |
Conference
| Conference | 198th National Meeting of the American Chemical Society |
|---|---|
| Country | United States |
| City | Miami Beach |
| Period | 10/09/89 → 15/09/89 |
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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 proceeding › Conference contribution
TY - GEN
T1 - Solution properties and composition of dextrins
AU - Birch, Gordon G.
AU - Azudin, M. Nasir
AU - Grigor, John M.
PY - 1991/4/30
Y1 - 1991/4/30
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)
U2 - 10.1021/bk-1991-0458.ch017
DO - 10.1021/bk-1991-0458.ch017
M3 - Conference contribution
SN - 9780841219939
T3 - ACS Symposium Series
SP - 261
EP - 272
BT - Biotechnology of amylodextrin oligosaccharides
A2 - Friedman, Robert B.
PB - American Chemical Society
CY - Washington, DC
ER -