Effects of sodium chloride on the degradation of hexoses and the hydrolysis of sucrose in subcritical water

Jin Ohshima, Shabnam Haghighat Khajavi, Yukitaka Kimura, Shuji Adachi

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The effects of sodium chloride on the degradation of hexoses at 220 °C and the hydrolysis of sucrose at 170 °C in subcritical water were examined. Sodium chloride accelerated the degradation at 220 °C of any hexose, especially the degradation of galactose which significantly accelerated depending on the sodium chloride concentration. On the other hand, the hydrolysis of sucrose at 170 °C was not affected by sodium chloride.

Original languageEnglish
Pages (from-to)799-803
Number of pages5
JournalEuropean Food Research and Technology
Volume227
Issue number3
DOIs
Publication statusPublished - Jul 2008
Externally publishedYes

Fingerprint

Hexoses
Sugar (sucrose)
hexoses
Sodium chloride
Sodium Chloride
sodium chloride
Sucrose
Hydrolysis
hydrolysis
sucrose
Degradation
degradation
Water
water
Galactose
galactose

Keywords

  • Degradation
  • Hexose
  • Hydrolysis
  • Sodium chloride
  • Subcritical water
  • Sucrose

ASJC Scopus subject areas

  • Food Science

Cite this

Effects of sodium chloride on the degradation of hexoses and the hydrolysis of sucrose in subcritical water. / Ohshima, Jin; Haghighat Khajavi, Shabnam; Kimura, Yukitaka; Adachi, Shuji.

In: European Food Research and Technology, Vol. 227, No. 3, 07.2008, p. 799-803.

Research output: Contribution to journalArticle

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