Cereal Chem 45:589 - 594.  |  VIEW ARTICLE
The Constitution of an Amylopectin-Xylose Codextrin.

Y. Ghali, B. A. Lewis, and F. Smith. Copyright 1968 by the American Association of Cereal Chemists, Inc. 

Dextrinization of corn amylopectin in the presence of D-xylose gave a codextrin containing 13.4% D- xylose. Methylation analysis established that both transglycosylation of the amylopectin, to give a highly branched polymer, and polymerization of the xylose had occurred. Further evidence for these observations was provided by periodate oxidation studies which confirmed that a highly branched polymer was formed, and established that glucose and xylose were components of the same polymer.