Cereal Chem 39:30 - 34.  |  VIEW ARTICLE

Isolation of Maltulose from Alpha-Amylase Hydrolysates of Waxy Corn Starch.

M. W. Radomski and M. D. Smith. Copyright 1962 by the American Association of Cereal Chemists, Inc. 

The products of exhaustive salivary alpha-amylolysis of defatted waxy corn starch have been examined for anomalous sugars. Maltulose (4-O-alpha-D-glucopyranosyl-D-fructose) was isolated in low yield, indicating the occurrence of D-fructose in waxy corn starch. No free nigerose was liberated by the enzyme.