Lyrebird_Cycles
Well-Known Member
- Joined
- 10/7/16
- Messages
- 1,439
- Reaction score
- 777
DP= degree of polymerisation, eg maltotriose has DP = 3.
DE is not fermentabilitiy, nor is it percentage glucose; it is actually the equivalent reducing power eg the number of spare aldo (or keto) groups present. This number will always be higher than the actual glucose concentration and usually higher than the fermentability.
Table 21.1 in this document gives a breakdown of the levels of dextrins of various DPs in maltodextrin of several DE values. According to this, the fermentability is pretty close to the DE if the yeast used can assimilate maltotriose but much lower for wine yeasts etc.
Another example would be a pure pentamer of glucose which is unfermentable but would have a DE around 20
A counterexample is pure maltose which is 100% fermentable but has a DE of 52.
Edit: I just had a look at the Wikipedia page on DE. The first sentence is deeply misleading.
DE is not fermentabilitiy, nor is it percentage glucose; it is actually the equivalent reducing power eg the number of spare aldo (or keto) groups present. This number will always be higher than the actual glucose concentration and usually higher than the fermentability.
Table 21.1 in this document gives a breakdown of the levels of dextrins of various DPs in maltodextrin of several DE values. According to this, the fermentability is pretty close to the DE if the yeast used can assimilate maltotriose but much lower for wine yeasts etc.
Another example would be a pure pentamer of glucose which is unfermentable but would have a DE around 20
A counterexample is pure maltose which is 100% fermentable but has a DE of 52.
Edit: I just had a look at the Wikipedia page on DE. The first sentence is deeply misleading.
