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Amylolytic breakdown of Lycasin compared with other carbohydrate derivatives
1Department of Oral Medicine and Pathology, Guy's Hospital, London, UK.
Abstract:
Lycasin, its parent glucose syrup, maize starch and sorbitol were subjected to the action of a specific amyloglucosidase at 37 degrees C, and samples were analysed at set intervals for D-glucose and total reducing sugars. Glucose syrup was hydrolysed rapidly and completely to D-glucose, but Lycasin produced only 40-50% as much, and D-glucose production ceased after the first 2-4 h. Dimers of linked D-glucose and sorbitol units remaining after degradation of the Lycasin oligosaccharides were cleaved at a much lower rate by the amyloglucosidase.
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