Abstract

Effect of D-fructose, D-glucose, sucrose, maltose, and aspartame upon the viscosity of aqueous solutions of dextrans of Mw=19,500, 71,400, and 282,000 were studied. Molecular weight of polysaccharides is a dominating factor controlling the rheology of the blends. The viscosity of the dextran-sweetener blends practically linearly increased against the molecular weight of dextrans. Structure of admixed sweetener was also a factor important for the rheology of such blends. Saccharide sweeteners, e.g., all those studied in this paper but aspartame, interacted with dextrans without involvement of their 1-OH – anomeric carbon atom – pyranose ring oxygen atom moiety as indicated by polarimetric studies.

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