Premium
Chemical and Physiological Properties of Glucose Syrup Components
Author(s) -
Birch G. G.,
Etheridge I. J.
Publication year - 1973
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19730250705
Subject(s) - carbohydrate metabolism , fractionation , biology , chemistry , metabolism , biochemistry , food science , chromatography
Although glucose syrups are in wide commercial use their constitution is extremely complex and hence the physiological effects of individual components relative to their chemical structures have not been explored. Although the major components of glucose syrups are 1–4 glucosidically linked maltodextrins which may be expected to undergo normal metabolic breakdown, in whole glucose syrups fed to mammals, it is conceivable that differences could occur when glucose syrups are fractionated for different technological purposes. This paper describes experiments on the fractionation of commercial glucose syrups by two different methods and some physiological effects which are observed when these fractions are fed to both male and female rats. Although these are preliminary experiments in this field they do suggest a sex difference in the metabolism of dietary carbohydrates which accords with earlier work in humans and baboons. All rats used in these experiments were young and grew normally. Their external appearance was healthier than that of rats on a normal 41B diet.