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Mineral complexing properties of glucose syrups and their fractions
Author(s) -
Gallali Yahya,
Birch Gordon G.,
Kearsley Malcolm W.
Publication year - 1978
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740290809
Subject(s) - chemistry , potassium , salt (chemistry) , sugar , sodium , conductivity , calcium , reverse osmosis , iodide , iodine , chromatography , chloride , optical rotation , mineralogy , inorganic chemistry , food science , membrane , biochemistry , organic chemistry
A series of commercial glucose syrups and related fractions (produced by reverse osmosis) of low and intermediate DE (DE=dextrose equivalent = reducing sugar content, expressed in terms of dextrose and calculated as a percentage of the total solids) were complexed with sodium chloride, calcium chloride or potassium iodide. Detailed study of the complex formation by optical rotation and conductivity techniques revealed that complex formation reached a maximum when the ratio of salt to carbohydrate was 10‐20%. The result was the same for each glucose syrup studied but the alteration of optical rotation or conductivity was predictably higher at lower DEs. No marked differences between the commercial glucose syrups and fractions were observed. This suggests that the complex formation was due largely to oligosaccharides in both series of syrups and fractions.