[The effect that processing conditions have on the degree of reversion and the characteristics of high-dextrose hydrolyzates]
1987
Jakovljevic, J.B. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Reversion and degradation of d-glucose, formed in the process of hydrolytic conversion of starch macromolecules, reduces the degree of its hydrolytic decomposition or the d-glucose content in high-dextrose hydrolyzates. The degree and degradation of d-glucose depend on the type of catalysis applied and on other relevant conditions of the process and parameters. The characteristics of hydrolytic products, obtained in this way, depend on the intensity of these secondary reactions, which also enables their further use in obtaining various types of starch sweeteners.
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