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

doi:10.1007/s00217-007-0788-4

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 journal › Article › peer-review

5 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 language	English
Pages (from-to)	799-803
Number of pages	5
Journal	European Food Research and Technology
Volume	227
Issue number	3
DOIs	https://doi.org/10.1007/s00217-007-0788-4
Publication status	Published - Jul 2008
Externally published	Yes

Keywords

Degradation
Hexose
Hydrolysis
Sodium chloride
Subcritical water
Sucrose

ASJC Scopus subject areas

Biotechnology
Food Science
Chemistry(all)
Biochemistry
Industrial and Manufacturing Engineering

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10.1007/s00217-007-0788-4

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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.",

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AU - Ohshima, Jin

AU - Haghighat Khajavi, Shabnam

AU - Kimura, Yukitaka

AU - Adachi, Shuji

PY - 2008/7

Y1 - 2008/7

N2 - 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.

AB - 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.

KW - Degradation

KW - Hexose

KW - Hydrolysis

KW - Sodium chloride

KW - Subcritical water

KW - Sucrose

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

Abstract

Keywords

ASJC Scopus subject areas

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