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Notes- Formation of Isomaltulose in Enzymatic Dextran Synthesis

✍ Scribed by Sharpe, E; Stodola, Frank; Koepsell, H

Book ID
127265582
Publisher
American Chemical Society
Year
1960
Tongue
English
Weight
272 KB
Volume
25
Category
Article
ISSN
0022-3263

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## Abstract Increasing the reaction time or the temperature, or decreasing the enzyme or sucrose concentration, produced dextrans with higher molecular weights (light scattering) and lower intrinsic viscosities. This was consistent with the results of periodate titrations, which indicated that unde