The Thermal Degradation of Sugars. The Initial Products of Browning Reaction in Glucose Caramel *

Sugisawa, H.; Sudo, K.

doi:10.1016/s0008-3860(69)74369-0

Cited by 10 publications

(5 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As FWH was diluted from 1/1 to 1/16, RS utilization increased from 71.1% to 95.1%, but biomass, lipid production, lipid content and TN utilization decreased from 21.1 g L −1 to 3.2 g L −1 , 4.3 g L −1 to 0.7 g L −1 , 25.8% to 20.8% and 30.8% to 20.5%, respectively. Some inhibitory materials generated by secondary reactions during hydrolyzing (such as levulinic acid, formic acid, furfural and 5‐hydroxymethylfurfural) inhibited the growth and lipid production of yeast at a high concentration . The highest biomass but lowest RS utilization was achieved in the undiluted FWH (Fig.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Utilization of food waste hydrolysate for microbial lipid and protein production byRhodosporidium toruloidesY2

Zeng

Bian

Xie

et al. 2016

J. Chem. Technol. Biotechnol

View full text Add to dashboard Cite

BACKGROUND Food waste has great potential for biotech processing but most waste is subject to traditional disposal methods, losing its value. To alleviate economic and environmental concerns, the hydrolysate of food waste could be utilized for biolipid and protein production by Rhodosporidium toruloides Y2. RESULTS The biomass, lipid production and protein production reached 32.1 g L−1, 7.3 g L−1 and 7.0 g L−1, respectively. The composition of fatty acids and amino acids indicated that R. toruloides Y2 grown in food waste hydrolysate had the potential to be feedstock for biolipid and microbial protein production. Model prediction using the Logistic, Luedeking‐Piret equation and modified Luedeking‐Piret equation could estimate the growth, lipid production and reducing sugar utilization of R. toruloides Y2 in food waste hydrolysate. CONCLUSION The alternative proposed for converting food waste into microbial biomass is applicable. Food waste hydrolysate is suitable for lipid and protein production by R. toruloides Y2, without any additional nutrition or detoxification procedure. © 2016 Society of Chemical Industry

show abstract

Section: Resultsmentioning

confidence: 99%

“…(A). Temperature influenced hydrolysis rate above 100 °C, but at much higher temperature (such as 140 °C), the hydrolysate lost its nutrient compounds because of secondary reactions, such as glucose degradation, caramelization and Maillard browning . So the most suitable hydrolysis temperature was 120 °C.…”

Section: Resultsmentioning

confidence: 99%

Utilization of food waste hydrolysate for microbial lipid and protein production byRhodosporidium toruloidesY2

Zeng

Bian

Xie

et al. 2016

J. Chem. Technol. Biotechnol

View full text Add to dashboard Cite

show abstract

“…Unsaturated uronides were formed by ß-elimination and caused browning as indicated by increasing a-and b-values. Unbound NS might have contributed to the special browning of CP with high increase in a-value and low increase in b-value, either alone (Sugisawa & Sudo, 1969) or in combination with protein in a Maillard reaction (for instance Tressl, Wondrak, Garbe, & Rewicki, 1998).…”

Section: Original Pectinmentioning

confidence: 99%

Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment

et al. 2019

View full text Add to dashboard Cite

Pectin powder is degraded during storage and transport by demethoxylation and depolymerisation. The degradation mechanisms and especially the influence of pre-treatments on the degradation reactions are not completely understood. In this study, commercial citrus pectin was modified by either acidic or alkaline demethoxylation. The modified pectins, as well as the commercial pectin, were thermally degraded during four weeks of storage at 60 °C and 80% relative humidity. Demethoxylation and depolymerisation as well as colour alterations were examined during degradation, and the course of the reactions was monitored. It was found that the type of pre-treatment during modification determined the material properties and, thus, the water uptake of the modified pectin powders. The resulting water availability in the samples was crucial to the extent of demethoxylation and to the type and intensity of depolymerisation since some of these reactions competed for the water in the climate chamber. The pre-treatment also determined the content of neutral sugars and sodium ions of the modified pectins. High contents of these components limited the extent of degradation in different ways. A previously assumed third depolymerisation mechanism of pectins, beside backbone hydrolysis and ß-elimination, was confirmed.

show abstract

“…Other workers have described 19 nonvolatile constituents recovered from a heated glucose solution [35,47,48] that included furan and benzene derivatives as well as di-or trisaccharides. Our findings of smaller M r nonvolatile fractions absorbing at 284 nm derived from caramelizing sucrose and expressing the relatively strongest clastogenicity are in agreement with these reports and warrants additional studies to confirm the identify of the active compounds present in these fractions.…”

Section: Clastogenicity Of the Nonvolatile Fractionsmentioning

confidence: 99%

Chemistry and genotoxicity of caramelized sucrose

Kitts

Kopeć

et al. 2006

Molecular Nutrition Food Res

View full text Add to dashboard Cite

Caramelization of a 1% sucrose solution at 180 degrees C accompanied characteristic changes in pH, Mr, UV-absorbance, and fluorescence values as well as increased reducing power activity after 40-60 min. Similar changes occurred to sucrose heated at 150 degrees C, after 150-240 min. Bioactivity of caramelized sucrose samples was tested for mutagenic activity, using Salmonella typhimurium strains TA-98 and TA-100, respectively, as well as the Saccharomyces D7 yeast strain for mitotic recombination and Chinese hamster ovary cells (CHO) to assess clastogenicity. Caramelized sucrose expressed no mutagenicity in the TA-98 strain, but gave positive (p < 0.05) results with the TA-100, base-pair substitution strain. Similarly, mitotic recombination in the Saccharomyces D7 yeast strain and clastogenic activity in CHO cells were induced when exposed to caramelized sucrose. In the all cases, preincubation with S-9 reduced (p < 0.05) the mutagenic activities of caramelized sucrose. Fractionation of the caramelized sucrose into volatile and nonvolatile compounds was performed and tested for clastogenicity using CHO cells. Volatile components contributed approximately 10% to total clastogenicity, which was enhanced by the presence of S-9. Nonvolatile components recovered, consisting of relatively lower Mr, gave highest (p < 0.05) clastogenic activity, denoting that higher Mr caramel colors are relatively free of this property.

show abstract

The Thermal Degradation of Sugars. The Initial Products of Browning Reaction in Glucose Caramel *

Cited by 10 publications

References 3 publications

Utilization of food waste hydrolysate for microbial lipid and protein production byRhodosporidium toruloidesY2

Utilization of food waste hydrolysate for microbial lipid and protein production byRhodosporidium toruloidesY2

Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment

Chemistry and genotoxicity of caramelized sucrose

Contact Info

Product

Resources

About