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

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Keywords

  • Fructose
  • Glucose
  • Isomerization
  • Mannose
  • Subcritical water

ASJC Scopus subject areas

  • Food Science

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