Oligosaccharide syrups

C21H27NO6 389.447 Glycosylating agent used in synth. of oligosaccharides. Syrup. [a]o -t-11.9 (c, 2 in CHCI3). 

I. is a-D-glucopyranosyl-l,4-D-glucopyranosyl-1,6-a-D-glucopyranose, which is formed as a component in - branched oligosaccharide syrups by action of transglucosidase (ot-glucosidase) on - maltose. It may also be found as a reversion product of the acid hydrolysis of starch, which is enriched in the mother liquor of glucose crystallization (->hydrol). 

Branched oligosaccharide syrups that contain additional a-l,6-glucosidically linked oligosaccharides are available by combined action of p-amylase and transglucosidase ( Glycozymes). Most used techniques for linear m. production are based on the action of exo-malto-oligohydrolases ... 

Absorption plots of oligosaccharide separations are reproduced in Figure 1 (A maltodextrin, B glucose syrup), those of mono- and disaccharide separations in Figure 2. 

Trimethylsilylation is adversely affected by moisture, and therefore, hydrolyzates should be evaporated to dryness as completely as possible. If trimethylsilylation is catalyzed by trifluoroacetic acid, instead of chlorotrimethylsilane, moderate proportions of water may be tolerated,117,127-129 but, even under these conditions, extra peaks may be obtained from partly trimethylsilylated derivatives.130 Catalysis with trifluoroacetic acid is useful when aqueous aliquots from a reaction are to be trimethylsilylated.131 A further advantage of this method, which has been used in the determination of 1,6-anhydro-jS-D-glucopyranose in corn syrup,132 for cycloamyloses,133 and for a series of malto-oligosaccharides,134 is that ammonium trifluoroacetate is soluble in pyridine. 

Corn (maize) syrup is a sweetener derived from corn starch by a process that was first commercialized in the 1920s. Corn syrup is composed of glucose and a variety of sugars described as the maltose series of oligosaccharides. These syrups are not as sweet as sucrose, but are very often used in conjunction with sugar in confections and odier food products. 

Menzel et al. [19] Glucose, maltose, maltotriose and other oligosaccharide Sugar syrup Co-immobilised /3-amylase, amyloglucosidase, mutarotase, glucose oxidase and peroxidase Potentiometric, fluoride sensitive (pF), buffer capacity insensitive electrolyte isolator semiconductor capacitor (pF-EIS-CAP) chip ... 

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