By Piotr Tomasik
This fourth quantity within the Chemical and useful homes of nutrients parts sequence makes a speciality of saccharides as nutrients elements. Written through a global crew of specialists, it offers an updated assessment of a large spectrum of matters, concentrating on the present study and literature at the houses of compounds, their mechanisms of motion, and results at the caliber of meals. It additionally explores a few non-nutritional purposes of saccharides, together with biodegradable fabrics and polysaccharide waste as a resource of power. This certain reference will function a important source and advisor for researchers, execs, and graduate scholars.
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Additional info for Chemical and functional properties of food saccharides
Offen. DE 2,412,374, 1974. 21. J. , Acylation of sucrose with vinyl esters using immobilized hydrolases: Demonstration that chemical catalysis may interfere with enzymatic catalysis, Biotechnol. , 21, 635, 1999. 22. Ferrer, M. , Chemical versus enzymatic catalysis for the regioselective synthesis of sucrose esters of fatty acids, Stud. Surf. Sci. , 130A, 509, 2000. 23. S. Patent 3,600,186, 1971. 24. C. , Optimization of sucrose polyester synthesis: Comparison of properties of sucrose polyesters, raffinose polyesters, and salad oils, J.
Potassium soaps provide a homogenous melt of sucrose and fatty acid methyl esters (FAME). Then, at 130 to 150°C, FAME and NaH are added in excess. 24 There are preferences for the sucrose ester formation when the molar ratio of sucrose to fatty acid increases. 24 Sorbitol20 and other carbohydrates, including trehalose,25 raffinose,26 stachyose,27 and alkyl glycoside,27 have been esterified. Up to six hydroxyl groups in sorbitol can be esterified (interesterification or transesterification). Trehalose, raffinose, and stachyose are nonreducing saccharides with 2, 3, or 4 sugar units and consist of 8, 11, or 14 available OH groups for esterification, respectively.
30 reported that both pure sucrose 6-monolaurate and sucrose 6'-monolaurate exhibited similar foaming and interfacial properties, and sucrose dilaurate displayed inferior foaming properties and higher surface tension than did sucrose monolaurates. 31 observed a reduced iodine affinity of amylose, indicative of complex formation, in the presence of sucrose esters and suggested that the ability of sucrose esters to form complexes was related to the percentage of the fatty acid portion. Later, Matsunaga and Kainuma32 reported that sucrose esters had the ability to prevent starch retrogradation by forming a helical complex with amylose.