Hydrolytic gain during hydrolysis reactions : implications and correction procedures

Some of the structural parameters of starch (e.g. % beta- or gluco-hydrolysis) were influenced by the increase in mass during the hydrolysis reactions (hydrolytic gain). Procedures were derived to correct this apparent % of hydrolysis to actual % of hydrolysis. These analytically derived equations are not only valid for the hydrolysis of starch but also for the hydrolysis of lower molecular weight saccharides (i.e. -limit dextrin). With a small modification, these equations can be used to correct for hydrolytic gain which occurs during the hydrolysis of other (bio)polymers.