Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. The dextrose equivalent gives an indication of the average degree of polymerisation (DP) for starch sugars. As a rule of thumb, DE × DP = 120. Examples:
* Sucrose actually has a DE of zero even though it is a disaccharide, because both reducing groups of the monosaccharides that make it are connected, so there are no remaining reducing groups.
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| - Dextrose-Äquivalent (de)
- Dextrose equivalent (en)
- Destrosio equivalenza (it)
- Dextrose équivalent (fr)
- Równoważnik glukozowy (pl)
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| - Le dextrose équivalent ou D.E. est le résultat d'une hydrolyse totale de l’amidon. Plus le D.E. est élevé, plus l'hydrolyse est poussée, et donc plus la proportion en sucres simples (à chaîne courte) est élevée. (fr)
- Das Dextrose-Äquivalent (DE, für englisch dextrose equivalent) eines Polysaccharid-Gemischs bezeichnet den prozentualen Massenanteil reduzierender Zucker (berechnet als Glucose) an der Trockensubstanz. Es entspricht also der Masse Glucose (= Dextrose), die je 100 g Trockensubstanz das gleiche hätte. Der DE-Wert ist ein Maß dafür, wie weit der Polymerabbau erfolgt ist, daher erhalten Produkte mit niedrigem DE-Wert einen hohen Anteil an Polysacchariden und einen niedrigen Gehalt an niedermolekularen Zuckern, während Erzeugnisse mit hohem DE-Wert hauptsächlich aus niedermolekularen Zuckern bestehen. (de)
- Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. The dextrose equivalent gives an indication of the average degree of polymerisation (DP) for starch sugars. As a rule of thumb, DE × DP = 120. Examples:
* Sucrose actually has a DE of zero even though it is a disaccharide, because both reducing groups of the monosaccharides that make it are connected, so there are no remaining reducing groups. (en)
- La Destrosio equivalenza o Destrosio equivalente (DE) è un parametro che misura il grado di idrolisi dei carboidrati, in particolare di polimeri del glucosio derivati dall'amido, in base alla lunghezza delle catene polimeriche da cui sono formati, in rapporto al valore di riferimento del glucosio/destrosio (il destrosio è sinonimo di D-glucosio). (it)
- Równoważnik glukozowy DE (ang. dextrose equivalent) – to procentowa zawartość cukrów redukujących do suchej masy hydrolizatu, w przeliczeniu na glukozę. DE = cukry redukujące przeliczeniu na glukozę/sucha masa hydrolizatu * 100 Równoważnik glukozowy wykorzystany jest do oznaczania stopnia scukrzenia syropów i klasyfikacji syropów glukozowych. Im proces scukrzania jest bardziej zaawansowany tym stężenie cukrów redukujących w roztworze jest wyższe. Szybkość scukrzania zależy od temperatury, gęstości masy, pH oraz od rodzaju słodu i jakości surowca. (pl)
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| - Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. The dextrose equivalent gives an indication of the average degree of polymerisation (DP) for starch sugars. As a rule of thumb, DE × DP = 120. In all glucose polymers, from the native starch to glucose syrup, the molecular chain begins with a reducing sugar, containing a free aldehyde. As the starch is hydrolysed, the molecules become shorter and more reducing sugars are present. Therefore, the dextrose equivalent describes the degree of conversion of starch to dextrose. The standard method of determining the dextrose equivalent is the , based on the reduction of copper(II) sulfate in an alkaline tartrate solution, an application of Fehling's test. Examples:
* A maltodextrin with a DE of 10 would have 10% of the reducing power of dextrose which has a DE of 100.
* Maltose, a disaccharide made of two glucose (dextrose) molecules, has a DE of 52, correcting for the water loss in molecular weight when the two molecules are combined. Glucose (dextrose) has a molecular mass of 180, while water has a molecular mass of 18. For each 2 glucose monomers binding, a water molecule is removed. Therefore, the molecular mass of a glucose polymer can be calculated by using the formula (180*n - 18*(n-1)) with n the DP (degree of polymerisation) of the glucose polymer. The DE can be calculated as 100*(180 / Molecular mass( glucose polymer)). In this example the DE is calculated as 100*(180/(180*2-18*1)) = 52.
* Sucrose actually has a DE of zero even though it is a disaccharide, because both reducing groups of the monosaccharides that make it are connected, so there are no remaining reducing groups. Because different reducing sugars (e.g. fructose and glucose) have different sweetness, it is incorrect to assume that there is any direct relationship between dextrose equivalent and sweetness. (en)
- Das Dextrose-Äquivalent (DE, für englisch dextrose equivalent) eines Polysaccharid-Gemischs bezeichnet den prozentualen Massenanteil reduzierender Zucker (berechnet als Glucose) an der Trockensubstanz. Es entspricht also der Masse Glucose (= Dextrose), die je 100 g Trockensubstanz das gleiche hätte. Der DE-Wert ist ein Maß dafür, wie weit der Polymerabbau erfolgt ist, daher erhalten Produkte mit niedrigem DE-Wert einen hohen Anteil an Polysacchariden und einen niedrigen Gehalt an niedermolekularen Zuckern, während Erzeugnisse mit hohem DE-Wert hauptsächlich aus niedermolekularen Zuckern bestehen. Das Dextrose-Äquivalent von Stärke beträgt 0, das von Glucose 100. Das von Maltodextrin liegt je nach Hydrolysegrad zwischen 3 und 20. Produkte mit DE-Werten über 20 werden den Glukosesirupen zugerechnet. Mit einem höheren DE-Wert nehmen die folgenden Eigenschaften zu:
* Süßkraft
* Löslichkeit
* Hygroskopizität
* Osmolalität
* Absenkung des Gefrierpunktes (de)
- Le dextrose équivalent ou D.E. est le résultat d'une hydrolyse totale de l’amidon. Plus le D.E. est élevé, plus l'hydrolyse est poussée, et donc plus la proportion en sucres simples (à chaîne courte) est élevée. (fr)
- Równoważnik glukozowy DE (ang. dextrose equivalent) – to procentowa zawartość cukrów redukujących do suchej masy hydrolizatu, w przeliczeniu na glukozę. DE = cukry redukujące przeliczeniu na glukozę/sucha masa hydrolizatu * 100 Równoważnik glukozowy wykorzystany jest do oznaczania stopnia scukrzenia syropów i klasyfikacji syropów glukozowych. Im proces scukrzania jest bardziej zaawansowany tym stężenie cukrów redukujących w roztworze jest wyższe. Szybkość scukrzania zależy od temperatury, gęstości masy, pH oraz od rodzaju słodu i jakości surowca. Scukrzenie skrobi metodą kwasową nie przebiega do końca osiągając DE do 91. (pl)
- La Destrosio equivalenza o Destrosio equivalente (DE) è un parametro che misura il grado di idrolisi dei carboidrati, in particolare di polimeri del glucosio derivati dall'amido, in base alla lunghezza delle catene polimeriche da cui sono formati, in rapporto al valore di riferimento del glucosio/destrosio (il destrosio è sinonimo di D-glucosio). La Destrosio Equivalenza è una misura della quantità di zuccheri riducenti presenti in un carboidrato in rapporto al glucosio, espressa in percentuale su base secca. In altri termini rappresenta la percentuale di idrolisi dei legami glicosidici presenti. A livello industriale vengono aggiunti all'amido degli enzimi che scindono i suoi legami, dando origine a catene di glucosio molto più brevi, gli oligosaccaridi (maltosio, destrine) o singole unità di glucosio. Questo valore, oltre che per l'uso in campo industriale, è utilizzato per misurare le proprietà di assimilazione di alcuni integratori di carboidrati come le [maltodestrine in ambito sportivo/alimentare. (it)
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