Structural elucidation of high-molecular-weight alkaline degradation products of hexoses.
alkaline degradation products of hexoses
high‐molecular‐weight
structural elucidation
sugar industry
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Jun 2020
Jun 2020
Historique:
received:
29
01
2020
revised:
25
03
2020
accepted:
27
03
2020
entrez:
23
6
2020
pubmed:
23
6
2020
medline:
23
6
2020
Statut:
epublish
Résumé
High-molecular-weight alkaline degradation products of hexoses (HMWHADPs) are colored substances in sugar solutions formed during sugar manufacturing process. These products may be occluded within sugar crystals and impart yellow or brown color to sucrose, thereby negatively affecting the quality of white sugar. Thus, the structural properties of HMWHADPs pose a significant scientific problem in the sugar industry. In the present study, the structural properties of HMWHADPs were investigated using nuclear magnetic resonance, zeta potential analyzer, energy-dispersive X-ray spectrometry, ultraviolet-visible spectra, and Fourier transform infrared spectroscopy. Results showed that HMWHADPs mainly contain carboxyl, aldehyde, alcoholic hydroxyl, conjugated double bonds, and saturated alkanes. Possible mechanisms of HMWHADP formation were proposed on the basis of structural property investigation. This study can be used as reference for future research and practice in developing effective methods for the removal of HMWHADPs from sugar solutions and prevention of their further formation in subsequent steps.
Identifiants
pubmed: 32566202
doi: 10.1002/fsn3.1584
pii: FSN31584
pmc: PMC7300045
doi:
Types de publication
Journal Article
Langues
eng
Pagination
2848-2853Informations de copyright
© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
Déclaration de conflit d'intérêts
The authors declare that they have no conflict of interest.
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