کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6405502 | 1330917 | 2011 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of buffer and temperature on formation of furan, acetic acid and formic acid from carbohydrate model systems
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effects of buffer and temperature on formation of furan, acetic acid and formic acid from carbohydrate model systems Effects of buffer and temperature on formation of furan, acetic acid and formic acid from carbohydrate model systems](/preview/png/6405502.png)
چکیده انگلیسی
Effects of temperature, pH and phosphate buffer on volatiles formed by heating model solutions of fructose, glucose, sucrose, lactose or starch were investigated by selected ion flow tube-mass spectrometry (SIFT-MS). Among the carbohydrates studied, the monosaccharide reducing sugars fructose and glucose were more reactive than macro molecular starch, lactose and sucrose, which are not reducing sugars. Furan was formed from fructose heated at 120, 100 and 80 °C at pH 5-7 in phosphate buffer and at 100 °C in unbuffered solution. Glucose did not yield furan in unbuffered solution at 100 °C but glucose did yield furan in phosphate buffer solution at a similar pH. Furan formation increased as temperature and pH increased. As temperature, pH value, and buffer components changed, furan formation may occur by different reactive pathways. Both of the buffer components, NaH2PO4 and citric acid, enhanced the formation of thermal degradation products from fructose. The enhancing effect of NaH2PO4 was stronger than citric acid. Formic and acetic acids were concomitantly formed with furan. More formic acid was produced from fructose than glucose, and more acetic acid was produced from glucose than fructose.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 44, Issue 8, October 2011, Pages 1761-1765
Journal: LWT - Food Science and Technology - Volume 44, Issue 8, October 2011, Pages 1761-1765
نویسندگان
Xuesong Huang, Hanying Duan, Sheryl A. Barringer,