Kinetics of Sucrose Hydrolysis in a Subcritical Water-ethanol Mixture

• Gao Daming

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

• Kobayashi Takashi

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

• Adachi Shuji

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

抄録

The kinetics of sucrose hydrolysis was investigated in a water-ethanol mixture with ethanol concentrations of 0–80% (v/v) under subcritical conditions in the 160–190°C range. Sucrose underwent autocatalytic hydrolysis in the subcritical mixtures. The rate of sucrose hydrolysis to glucose and fructose was reduced with increasing ethanol concentration, and ethanol showed a dilution effect on the conversion. The temperature dependence of the reaction rate constant for sucrose hydrolysis obeyed the Arrhenius equation. The fructose and glucose products underwent further decomposition, and the yield of fructose was much lower than that of glucose when the ethanol concentration increased. Thus, ethanol exerted other effects on the reaction in the subcritical water-ethanol mixture.

収録刊行物

• Ｊｏｕｒｎａｌ　ｏｆ　Ａｐｐｌｉｅｄ　Ｇｌｙｃｏｓｃｉｅｎｃｅ

  Ｊｏｕｒｎａｌ　ｏｆ　Ａｐｐｌｉｅｄ　Ｇｌｙｃｏｓｃｉｅｎｃｅ 61 (1), 9-13, 2014

  日本応用糖質科学会

キーワード

• ethanol
• hydrolysis
• kinetics
• subcritical condition
• sucrose

詳細情報

• CRID: 1390282681268574208
• NII論文ID: 40019983525
• NII論文ID: 130004481033
• NII書誌ID: AA11809133
• DOI: 10.5458/jag.jag.jag-2013_006
• ISSN: 18807291
• ISSN: 13447882
• NDL書誌ID: 025280636
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I025280636
• Web Site: https://www.jstage.jst.go.jp/article/jag/61/1/61_jag.JAG-2013_006/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可