Glucose maltose and

The yield was highest with starch or dextrin, intermediate and about the same with sucrose, glucose, maltose and lactose and poorest with glycerol. Kanamycin was produced by media containing soybean meal, peanut meal, cottonseed meal, corn steep liquor, peptone, yeast extract or meat extract, with or without sodium nitrate. Commercially available soybean meal was recognized to be one of the best nitrogen sources. The addition of corn steep liquor, peptone, yeast extract or nitrate to the soybean meal promoted the production of kanamycin. 

The hydrolysis of starch by salivary and pancreatic amylases catalyze random hydrolysis of a(l—>4) glycoside bonds, yielding dextrins, then a mixmre of glucose, maltose, and isomaltose (from the branch points in amylopectin). 

Scheme 6.176 Synthesis of bifunctional saccharide-based amine thioureas 207-210 from the corresponding glucose-, maltose, and lactose-isothiocyanates, respectively.

Hough, L., Jones, J. K. N. and Richards, E. J. 1953. The reaction of amino-compounds with sugars. Part II. The action of ammonia on glucose, maltose and lactose. J. Chem. Soc. 2005-2009. 

Glucose syrups, also known as com syrups in the United States, are defined by the European Commission (EC) as a refined, concentrated aqueous solution of D(+)-glucose, maltose and other polymers of D-glucose obtained by the controlled partial hydrolysis of starch (Howling, 1984). Glucose syrups were fust manufactured industrially in the nineteenth century by acid hydrolysis of starch. Hydrochloric acid was normally used, because sulphuric acid caused haze in syrups due to insoluble sulphates. The source of starch can vary in the United States corn is widely used, whereas in other parts of the world wheat, potato and cassava starch are also employed. Acid hydrolysis of starch is still used today. The method is non-specific, but if conditions are tightly controlled, it is possible to make products with a reasonably consistent carbohydrate profile. 

The Reaction of Amino-compounds with Sugars. Part II. The Action of Ammonia on Glucose, Maltose, and Lactose, L. Hough, J. K. N. Jones, and E. L. Richards,/. Chem. Soc., (1953) 2005-2009. 

Most of the starch used in the food and beverage industries is in the form of starch hydrolysates (e.g., glucose, maltose, and isoglucose syrups). In syrup production, yield, ease of processing, color, and flavor are the... 

A number of excipients contain reducing sugar impurities (aldehydes) such as glucose, maltose, and lactose,28,29 which can react with the API or other... 

Noel, T.R., Parker, R., and Ring, S.G. A comparative study of the dielectric relaxation behavior of glucose, maltose, and their mixtures with water in the liquid and glassy states, Carbohydr. Res., 282, 193, 1996. 

The earlier conclusion of Meyer that D-glucose, maltose, and isomaltose are the products of the a-amylolysis of amylopectin is now seen to be incorrect. 

Parenteral formulations often contain excipients considered to be chemically stable and inert however, all excipients in a formulation may influence the photochemical stability of the product. Dextrose and sodium chloride are used to adjust tonicity in the majority of parenteral formulations. Sodium chloride can affect photochemical processes by influencing solvation of the photoreactive molecules (see Section 14.2.3). The ionic strength is reported to affect the photochemical decomposition rate of minoxidil until a saturation level is reached (Chinnian and Asker, 1996). The photostability of L-ascorbic acid (vitamin C) in aqueous solution is enhanced in the presence of dextrose, probably caused by the scavenging effect of the excipient on hydroxyl radicals mediated by the photolysis of ascorbic acid sucrose, sorbitol, and mannitol have the same effect (Ho et al., 1994). Monosaccharides (dextrose, glucose, maltose, and lactose), disaccharides (sucrose and trehalose), and polyhydric alcohols (inositol, mannitol, and sorbitol) are examples of commonly used lyo-additives in parenterals. These excipients may also affect photochemical stability of the products after reconstitution. 

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