| 摘要 |
Preparing higher polysaccharides and derivatives, i.e. polyglucoses and polymaltoses, by melting dry d-glucose or maltose together with a polycarboxylic acid group which activates the glucose or maltose, polymerisation resulting. By varying the reaction conditions and/or the ratio of glucose or maltose to the polycarboxylic acid group, water soluble polyglucoses or polymaltoses, or water-insoluble polyglucoses or polymaltoses, or a mixture of soluble and insoluble polymers may be obtained. The soluble polyglucoses (or polymaltoses) have a highly branched structure in which 1-6 linkages predominate, their mean m.wt. being ca. 3,000- ca. 18,000, and containing in moles from 1-50% of carboxylic acid ester groupings formed with the polycarboxylic acid activator. The insoluble polyglucoses (or polymaltoses) have a highly branched structure with 1-6 linkages and are characterised by transverse reticulations of ester type between the molecules, their mean m.wt. being ca. 3000-ca. 36,000. The polymers of the invention are used as ingredients in dietetic foods. |
