Isomerization of hexoses in subcritical water

Chisako Usuki, Yukitaka Kimura, Shuji Adachi

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

Mannose, fructose and glucose were treated in subcritical water at 220°C, and the disappearance of each substrate and formation of other hexoses were observed at various residence times in a tubular reactor. Isomerization of mannose to fructose occurred most frequently, followed by mannose to glucose; no isomerization of glucose to mannose was observed. The temperature dependencies of mannose disappearance, the isomerization of mannose to fructose and glucose, and the resulting degradation of the produced fructose and glucose were observed in the range of 180 to 240°C. The activation energy and frequency factor for each process were evaluated according to the Arrhenius equation, and it was found that the enthalpy-entropy compensation for the processes was maintained.

Original languageEnglish
Pages (from-to)205-209
Number of pages5
JournalFood Science and Technology Research
Volume13
Issue number3
DOIs
Publication statusPublished - Aug 2007
Externally publishedYes

Fingerprint

Hexoses
isomerization
hexoses
Mannose
Isomerization
mannose
Fructose
Glucose
Water
fructose
glucose
water
Entropy
enthalpy
entropy
Enthalpy
activation energy
Activation energy
Degradation
Substrates

Keywords

  • Fructose
  • Glucose
  • Isomerization
  • Mannose
  • Subcritical water

ASJC Scopus subject areas

  • Food Science

Cite this

Isomerization of hexoses in subcritical water. / Usuki, Chisako; Kimura, Yukitaka; Adachi, Shuji.

In: Food Science and Technology Research, Vol. 13, No. 3, 08.2007, p. 205-209.

Research output: Contribution to journalArticle

Usuki, Chisako ; Kimura, Yukitaka ; Adachi, Shuji. / Isomerization of hexoses in subcritical water. In: Food Science and Technology Research. 2007 ; Vol. 13, No. 3. pp. 205-209.
@article{ee55d939656943839b19379f53c9f6c4,
title = "Isomerization of hexoses in subcritical water",
abstract = "Mannose, fructose and glucose were treated in subcritical water at 220°C, and the disappearance of each substrate and formation of other hexoses were observed at various residence times in a tubular reactor. Isomerization of mannose to fructose occurred most frequently, followed by mannose to glucose; no isomerization of glucose to mannose was observed. The temperature dependencies of mannose disappearance, the isomerization of mannose to fructose and glucose, and the resulting degradation of the produced fructose and glucose were observed in the range of 180 to 240°C. The activation energy and frequency factor for each process were evaluated according to the Arrhenius equation, and it was found that the enthalpy-entropy compensation for the processes was maintained.",
keywords = "Fructose, Glucose, Isomerization, Mannose, Subcritical water",
author = "Chisako Usuki and Yukitaka Kimura and Shuji Adachi",
year = "2007",
month = "8",
doi = "10.3136/fstr.13.205",
language = "English",
volume = "13",
pages = "205--209",
journal = "Food Science and Technology Research",
issn = "1344-6606",
publisher = "Japanese Society for Food Science and Technology",
number = "3",

}

TY - JOUR

T1 - Isomerization of hexoses in subcritical water

AU - Usuki, Chisako

AU - Kimura, Yukitaka

AU - Adachi, Shuji

PY - 2007/8

Y1 - 2007/8

N2 - Mannose, fructose and glucose were treated in subcritical water at 220°C, and the disappearance of each substrate and formation of other hexoses were observed at various residence times in a tubular reactor. Isomerization of mannose to fructose occurred most frequently, followed by mannose to glucose; no isomerization of glucose to mannose was observed. The temperature dependencies of mannose disappearance, the isomerization of mannose to fructose and glucose, and the resulting degradation of the produced fructose and glucose were observed in the range of 180 to 240°C. The activation energy and frequency factor for each process were evaluated according to the Arrhenius equation, and it was found that the enthalpy-entropy compensation for the processes was maintained.

AB - Mannose, fructose and glucose were treated in subcritical water at 220°C, and the disappearance of each substrate and formation of other hexoses were observed at various residence times in a tubular reactor. Isomerization of mannose to fructose occurred most frequently, followed by mannose to glucose; no isomerization of glucose to mannose was observed. The temperature dependencies of mannose disappearance, the isomerization of mannose to fructose and glucose, and the resulting degradation of the produced fructose and glucose were observed in the range of 180 to 240°C. The activation energy and frequency factor for each process were evaluated according to the Arrhenius equation, and it was found that the enthalpy-entropy compensation for the processes was maintained.

KW - Fructose

KW - Glucose

KW - Isomerization

KW - Mannose

KW - Subcritical water

UR - http://www.scopus.com/inward/record.url?scp=34748859278&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=34748859278&partnerID=8YFLogxK

U2 - 10.3136/fstr.13.205

DO - 10.3136/fstr.13.205

M3 - Article

AN - SCOPUS:34748859278

VL - 13

SP - 205

EP - 209

JO - Food Science and Technology Research

JF - Food Science and Technology Research

SN - 1344-6606

IS - 3

ER -