Dextrose, beta

Dextrose, beta, V, 136 photograph of crystals of, V, 137 Dextrose, commercial production of crystalline, V, 127-143... 

Commercial dextrose is marketed in three forms, the alpha monohydrate, alpha anhydrous, and beta anhydrous modifications. The principal proportion is the monohydrate the other forms are marketed for special consumers. 

Where concentrated solutions are desired, as they are in special applications, the rather slow rate of solution of dextrose is encountered. This is due to the fact that a saturated solution of dextrose consists of an equilibrium mixture of the alpha and beta isomers and the attainment of this equilibrium at room temperature is slow if crystalline alpha dextrose is the starting material. If, on the other hand, beta dextrose or a mixture rich in this isomer is used, the rate of solution is very rapid.18... 

Beta dextrose has long been known as a laboratory product obtained by crystallizing dextrose at high temperature in the presence of non-aqueous solvents, particularly glacial acetic acid.17 On a commercial scale, however, these methods are impractical and the operation is performed directly from aqueous solution. 

Another commercial method of preparing a beta dextrose-containing product consists of the spray drying of a hot concentrated dextrose solution. To aid in removing last traces of water the solution is sprayed onto a moving bed of anhydrous solid product, conveniently obtained from a previous batch. The product is finally kiln dried and appears as pellets or pearls containing a mixture of beta and alpha dextrose.19... 

Glucoamylases (EC3.2.1.3) are fungal enzymes which hydrolyze maltose to produce glucose (dextrose). These enzymes catalyze hydrolysis of alpha-1,3, alpha-1,6 and beta-1,6 linkages. Their primary reaction is on the 1,4-linked a-D-glucopyranosyl units of... 

Interferon beta-lb is. supplied as powder for solution with albumin and/or dextrose as excipients. It. should be stored at 2 to 8°C without freezing. After reconstitution the solution can be. stored in the refrigerator for 3 hours. The solution should not be shaken. 

Acid-Enzyme Hydrolysis. Starch first is liquefied and hydrolyzed to specific dextrose equivalents with hydrochloric acid. After evaporation to 60 percent solids, a saccharifying enzyme (fungal amylases) is added to continue hydrolysis to the desired level. By choosing two or more types of enzymes (such as alpha-amylases, beta-amylases, or gluco-amylases) and adjusting the initial acid hydrolysis, syrups with different ratios of dextrose, maltose, and higher saccharides can be obtained." ... 

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