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Selected physical properties of glucose syrup fractions produced by reverse osmosis
Author(s) -
KEARSLEY M. W.,
BIRCH G. G.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00069.x
Subject(s) - demineralization , chemistry , solubility , chromatography , reverse osmosis , fraction (chemistry) , glucose syrup , food science , membrane , biochemistry , organic chemistry , materials science , sugar , enamel paint , composite material
Summary A series of glucose syrup fractions in the range 15‐67 D.E. were produced by reverse osmosis. Specific rotation, average molecular weight and solubility rate were determined for each fraction. Similarly, these parameters were determined for a series of commercially produced glucose syrups and the data for both series subjected to a statistical analysis to establish any differences between the series for a particular property. No significant differences were established either for specific rotation or solubility rate but a significant difference was established between the average molecular weight of a fraction and a commercial syrup of the same D.E. The glucose syrup fractions were later found to contain relatively large amounts of inorganic salts and, after demineralization, specific rotation and average molecular weight were redetermined. A significant difference was established between fractions before and after demineralization for both these properties, thus showing the importance of demineralization when measuring these parameters.