Dextrin maltose

Total Unfermented reducing dextrins Maltose and glucose ... 

Table X 4 summarizes similar data for the hydrolysis by maltase-free malt alpha amylase of beta dextrins obtained from arrowroot starch by the action of beta amylase. The beta dextrins were precipitated with alcohol from the reaction mixture of arrowroot starch after it had reached a limit in the hydrolysis at 60% theoretical maltose. The beta dextrins were hydrolyzed extensively by malt alpha amylase. Glucose was liberated in very small amounts even in the later stages of the hydrolysis of these beta dextrins maltose was liberated in appreciable amounts and, at equivalent hydrolyses, appeared to be formed somewhat more rapidly from the beta dextrins (Table X) than from the untreated starch (Table IX). Upon hydrolysis with malt alpha amylase the molecular weights of the beta dextrins dropped appreciably but not as extensively as when arrowroot starch was hydrolyzed directly by malt alpha amylase.

Duan, X.Q., Hall, J.A., Nikaido, H., Quiocho, F.A. (2001). Crystal structures of the malto-dextrin/maltose-binding protein complexed with reduced oligosaccharides flexibility of tertiary structure and ligand binding. Journal of Molecular Biology, 306, 1115-1126. 

Liquid glucose is an extremely viscid substance that imparts both body and sweetness to liquid formulations. It is obtained by the incomplete hydrolysis of starch and consists chiefly of dextrose, dextrins, maltose, and water. It imparts a characteristic odor and flavor to the formulation in similar fashion to honey and molasses, but to a lesser degree. Although liquid glucose is not a pure chemical entity, its method of manufacture can be well controlled, and batch-to-batch variability is usually not significantly problematic. The same is not true of honey and molasses, in which quality depends on uncontrollable natural factors. 

Properties Light-brown, sweet, viscous liquid contains dextrin, maltose, a little glucose, and an arnylo-lytic enzyme. It is capable of converting not less than five times its weight of starch into water-soluble sugars soluble in cold water but more readily soluble in warm water, d greater than 1.350 and less than 1.430 (25C). 

The effect of dextrin on lower organisms has also been studied. Thus, Penaeus monodon Fabricus juveniles fed with such carbohydrates as dextrin, maltose, sucrose, molasses, cassava starch, com starch, or sago-palm starch showed the highest mortality with maltose and molasses. The highest sur-... 

Commercial glucose cannot be determined accurately owing to the varying quantities of dextrin, maltose, and dextrose present in the product. However, in sirups in which the quantity of invert sugar is so small as not to affect appreciably the result, commercial glucose may be estimated approximately by the following formula ... 

Reaction Mechanisms. Pathways. Bioreacllons. and Bioreactors Chap 7 Starch - a-dextrin —> Limit dextrin - Maltose... 

In America, the main source material of sugars and syrups from starch is corn starch. The starch is hydrolyzed to simpler chemical substances through the action of dilute acid—generally hydrochloric acid—under heat and pressure in a converter. The products of hydrolysis products are dextrin, maltose, and dextrose. As the hydrolysis progresses, the content of dextrose increases at the expense of the others. The conditions of the conversion are regulated according to the amount of dextrose required in the product to be produced. 

The most extensive application of activated carbon in this field is in the manufacture of the so-called glucose1—a mixture of dextrin, maltose, and dextrose in approximately equal parts. The treatment with activated carbon reduces the content of protein, hydroxymethyl furfural, iron, lime, and phosphate, and gives a stable, colorless syrup which does not darken with age. 

During illness, carbohydrates can be provided as small frequent meals, as drip-feeding, and sometimes as continuous drip-feeding. Using alpha-dextrin maltose preparations has the added advantage of low osmolality and easy digestion. 

Concentrated solutions of alpha-dextrin maltose can be used [3]. They have a low osmolality and are easily digested. The concentration that can be tolerated increases with age 15 % in infants less than 1 year, 20 % at 1-3 years, 25 % 3-6 years, and 30 % from age 6 years on. The amount can be calculated from Table 6.1. 

Definition Obtained by the incomplete hydrolysis of starch, contg. principally dextrose, dextrins, maltose, and water... 

The object of mashing is to provide suitable conditions for the action of enzymes on the proteins and starch, the latter being converted to dextrins, maltose and small... 

Conditions for formation of reductones by pyrolytic degradation of cellulose, dextrin, maltose, and glucose have been reported. The photoreactions of (7) with R,R CO (R,R = Ph or Me) in deoxygenated solution under nitrogen... 

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