Carbohydrates sources

Uses. The primary use of molasses is in animal feed. Molasses, which provides a carbohydrate source, salts, protein, vitamins, and palatabdity, may be used direcdy or mixed with other feeds. The carbohydrate content of 24.6 L (6.5 gal) of blackstrap molasses is considered to be equal to 0.035 m (one bushel) of com as measured by the energy produced from 0.035 m of com and the amount of molasses required to produce the same amount of energy. When molasses is less expensive than com, sales increase when the reverse is tme, sales decrease. 

A typical fermentation medium for penicillin production contains lactose, com steep Hquot, and calcium carbonate (3,153,154). In most industrial processes the carbohydrate source, glucose, beet molasses, or lactose, is continuously added to the fermentation. The rate of glucose addition must be carefully monitored, by pH or rate of oxygen depletion, because the synthesis of penicillin is markedly reduced in the presence of excess glucose. 

Any similar carbohydrate source from food processing (such as coconut milk or effluents from fruit canning) can be treated in this way, and there are many examples of development studies producing SCP from them. 

In summary, the Koji process serves as a small scale, relatively localised and spedalised process designed largely to take advantage of the available carbohydrate source. 

The oldest way to produce caramel is by heating sucrose in an open pan, a process named caramelization. Food applications require improvement in caramel properties such as tinctorial power, stability, and compatibility with food. Caramels are produced in industry by controlled heating of a rich carbohydrate source in the presence of certain reactants. Carbohydrate sources must be rich in glucose because caramelization occurs only through the monosaccharide. Several carbohydrate sources can be used glucose, sucrose, com, wheat, and tapioca hydrolysates. The carbohydrate is added to a reaction vessel at 50°C and then heated to temperatures higher than 100°C. Different reactants such as acids, alkalis, salts, ammonium salts, and sulfites can be added, depending on the type of caramel to be obtained (Table 5.2.2). 

Based on these results, a novel method for the synthesis of hexose-6-aldehydes from natural carbohydrate sources has been developed by us. Preliminary results for the regioselective oxidation of the primaty alcohol group in glycosides by the dinuclear copper(ll) complex N, A-bis[(2-pyridylmethyl)-l,3-diaminopropan-2-olato] (p-acetato) dicopper(ll) perchlorate (Cu2(bpdpo), (4) are described below. 

Kojic acid, 5-hydroxy-2-(hydroxymethyl)-4//-pyran-4-one1 (II), is produced from carbohydrate sources in an aerobic process by a variety of microorganisms. The acid was discovered in 1907, its structure was established in 1924, and its chemical synthesis from D-glucose was achieved in 1930. Since then, a considerable amount of study has been devoted to the biosynthesis of kojic acid, and numerous publications have dealt with its chemical and biological properties. After nearly half a century, kojic acid remains a scientists curiosity, without industrial importance. It con-... 

The liver not only extracts glucose from the blood in the postprandial state and stores it as glycogen, but is also able to synthesize glucose from non-carbohydrate sources via gluconeogenesis, therefore the liver is crucial in regulating glucose homeostasis. 

Cowie, G.L., and J.I. Hedges. 1984. Carbohydrate sources in a coastal marine-environment. Geochimica et Cosmochimica Acta 48 2075-2087. 

Gluconeogenesis glucose formation from non-carbohydrate sources... 

GLUCONEOGENESIS GLUCOSE FORMATION FROM NON-CARBOHYDRATE SOURCES... 

Gluconeogenesis is the de novo synthesis of glucose from none carbohydrate sources. These sources (precursors) are lactic acid, glycerol and the amino acids, especially alanine, glntamine and aspartic acid (Fignre 6.22). 

Fixation of carbon dioxide by biotin-enzyme complexes is not unique to acetyl-CoA, and another important example occurs in the generation of oxaloacetate from pyravate in the synthesis of glucose from non-carbohydrate sources (gluconeogene-sis). This reaction also allows replenishment of Krebs... 

The successful application of compound 16 to the synthesis of sialic acid glycosides points to the need for a more direct and efficient route to such systems. Partial synthesis from carbohydrate sources would be a promising alternative to total synthesis. This goal and the goal of extending the scope of the exchange reaction to include secondary sugar alcohol substrates, are now important objectives of our laboratory. 

Scheme 6 Fructose can be transformed into 5-hydroxymethyl furfural (HMF) via acid-catalyzed dehydration. Solid acid catalysts applied to facilitate the reaction are zeolites, ion-exchange resins and solid inorganic phosphates. With sporadic success, notably with inorganic phosphates, other carbohydrate sources such as inulin can also be transformed into HMF.

Attack by sucking insects often increases the rate of secretion in a positively correlated manner with Increased infestation levels. Bentley argues that nectaries frequently remain a carbohydrate source until maturity, while developing buds, flowers, and fruit never become a carbohydrate source sucking Insects reduce the carbohydrate source pressure of an organ and yet nectar secretions Increase with increasing infestations. Thus, the source/slnk hypothesis does not seem to apply. 

Detection of Malo-Lactic Fermentation. It is imperative that the winemaker, to control malo-lactic fermentation, has a satisfactory method for its detection. Disappearance of malic acid is the indication of the fermentation, but the formation of lactic acid is not sufficient evidence since it might also be formed by yeast and by bacteria from other carbohydrate sources. The rate of conversion of malic acid is expected to reflect bacterial metabolism and growth. In New York State wines, Rice and Mattick (41) showed bacterial growth (as measured by viable count) to be more or less exponential to 106-107 cells/ml, preceding disappearance of malic acid. The rate of loss of malic acid is probably also exponential. Malic acid seems to disappear so slowly that its loss is not detected until a bacterial population of about 106-107 cells/ml is reached then it seems to disappear so rapidly that its complete loss is detected within a few days (41). Rice and Mattick (41) also showed a slight increase in bacterial population for a few days following this. 

However, now it is well established that the appropriate a-keto acids giving rise to a particular higher alcohol arise mostly from carbohydrate sources through the synthetic pathways by which yeast synthesizes its amino acid requirements. 

T. Hudlicky, D. A. Entwistle, K. K. Pitzer, A. J. Thorpe, Modem methods of monosaccharides synthesis from non-carbohydrate sources, Chem. Rev. 96 1195 (1996). 

Hydroxypyran-4-ones are potent flavouring materials of which maltol (427), present in roasted malt, is particularly well known. Amongst other features, it imparts a newly baked odour to bread. Kojic acid (712) is produced in an aerobic process by a range of microorganisms, notably Aspergillus oryzae, from a variety of carbohydrate sources and is used as a source of maltol. 

Carbohydrate source Usually sucrose to replace the carbon which the plant normally fixes from the atmosphere by photosynthesis, since most plant cell culture lacks photosynthetic capability. 

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