Fructose oligosaccharides

Many of the same conclusions may be drawn from results with synthetic auxins as from indole-3-acetic acid water intake increased, there was a lessening of the downward translocation of photosynthate with temporary increases of soluble carbohydrates in the leaves, and alterations appeared in the metabolic ratq and direction and in enzyme activity. However, the direct site of action is not known, and many of the effects are puzzling. n-Fructose oligosaccharides in artichoke and chicory storage-tissue were diminished by 70% (calculated on the content of dry matter) in 6 days... 

Phytochemistry The aboveground parts contain monosaccharides (glucose and fructose), oligosaccharides (5.1-5.5 %), and pectic substances. The roots contain water-soluble polysaccharides (2.18-2.78 % Plekhanova et al. 1985). 

Sucrose caramels have been produced under anhydrous thermal conditions that are designed to maximize the content of fructose-rich oligosaccharides.100-102 These sucrose thermal oligosaccharide caramels (STOC) have been tested in animals as a nutritional supplement. Improved weight gains and feed conversion, and increased levels of bifidobacteria (see section VIII) were observed in broiler chickens that were fed this supplement.103... 

Fig. 1 (A) Chromatographic separation of sugars. Track 1 fructose, 2 sucrose, 3 glucose, 4 mixture of the substances in tracks 1-3, 5 mixture of substances in tracks 1-3 and 6, 6 Fructo-oligosaccharides, 7 1-kestose, 8 mixture of glucose, maltose, maltotriose and maltotetraose. (B) Absorption scan of track 5 with 200 ng each substance per chromatogram zone 1 = fructosyl-nystose, 2 = nystose, 3 = 1-kestose, 4 = fructose, 5 = sucrose, 6 = glucose.

Fourteen DFAs and some oligomers were identified in caramel obtained by thermal treatment of inufin. - Monosaccharides (glucose, fructose), dehydration products (1,6-anhydro-p-D-glucopyranose, 1,6-anhydro-p-D-glucofuranose), disaccharides (gentiobiose and isomaltose), and oligosaccharides were also found in glucose and sucrose caramel. ... 

Arabinose, fructose, galactose, glucose, maltose, mannose, mucilages of various compositions, oligosaccharides, raffinose, rhamnosc, ribose, sucrose, xylose Amino acids... 

Fig. 3. Product spectra of the wild-type (WT) GTFR and mutant S628D enzymes (200 U/L) incubated (7 days at 30 °C) with sucrose (146 mM) and different acceptor substrates (292 mM, Glc glucose Fru fructose). Yields are given in percentage (mol/mol Glc). Yields of higher oligosaccharides (DP >5) and...

It is noteworthy that D-fructose, which has a pyranose structure in the free crystalline state, assumes a furanose configuration whenever it combines with another sugar to form an oligosaccharide or polysaccharide. Apparently the ketohexose L-sorbose shows the same behavior. 

Carbohydrates Ceiiuiose Starch 1 Hemiceiiuiose Lignin J ( monosaccharides "j ( hexoses "j Cx(H20)y < oligosaccharides > pentoses > [ chitin J ( glucosamine J (C2H20)4 unsaturated aromatic alcohols —> polyhydroxy carboxylic aoids HPOy, GO2, CH4, glucose, fructose, galactose, arabinose, ribose, xylose... 

Polymers of D-fructose are important carbohydrate reserves in a number of plants. Inulins and levans are two major types that differ in structure. D-Fructans require only relatively mild conditions for their hydrolysis, for example, levan was qualitatively hydrolyzed by hot, dilute, aqueous oxalic acid. Permethylated fructans could be hydrolyzed with 2 M CF3CO2H for 30 min at 60°. Fructan oligosaccharides were hydrolyzed in dilute sulfuric acid (pH 2) at 70 (see Ref. 53) or 95° (0.1 M). D-Fructans from timothy haplocorm (where they comprise 63% of the water-soluble carbohydrates) could be hydrolyzed with 0.01 M hydrochloric acid at 98°. 

The Codex Alimentarius Commission, in its Draft Provisional Standard34 (following definition and description, and subsidiary definitions and designations) has laid down certain compositional criteria. It is obvious that all definitions of honey so far discussed deal with two chemically and physically distinct commodities namely, nectar honey and honeydew honey. A comparison between the two shows that honeydew honey is lower in D-fructose and D-glucose and higher in pH, oligosaccharides, acidic components, ash, and nitrogen than nectar honey. 

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