Cereal Chem 46:172 - 176.  |  VIEW ARTICLE
Reactions of Oligosaccharides. II. Dextrose Equivalents.

J. D. Commerford and B. L. Scallet. Copyright 1969 by the American Association of Cereal Chemists, Inc. 

The Corn Industries Research Foundation's modification of the Lane and Eynon procedure for determining reducing sugars in corn syrup was used to obtain the dextrose equivalents (DE's) for a series of D-glucose polymers ranging from the di- to the hexasaccharide. Oligosaccharides were obtained by macro paper chromatography of corn starch hydrolysates. Data obtained were calculated in several ways, to compare reducing powers of the members of the series. Application of values obtained to various corn syrup compositions revealed a remarkably close agreement in observed and calculated DE's. Preliminary experiments were made to determine the composition of residual carbohydrates and of end products in order to elucidate the extent and course of oxidation reactions.