Glucono A-lactone

Synonyms GDL Gluconic acid 5-lactone D-Gluconic acid 5-lactone 5-Gluconolactone Glucono A-lactone D-Glucono-1,5-lactone... 

The pH of the reconstituted milks was adjusted to 6.4 with 1 N HCL. First, the acidification phase was carried out with glucono(5)lactone (2 g/L) at 30°C in order to exponentially decrease the pH and obtain a stabilized value corresponding to pH = 6.0 after 2 h incubation. Then, rennet was added to the acidified reconstituted milks at a final concentration of 19.5 mg/L and the coagulation phase was performed at 30°C for 3h. 

Precipitation of Fe(IIl) compounds from acid solutions as the pH increases above 2.2 is a particular problem. Complexing agents that have been used include 5-sulfosalicylic acid and citric acid (136) dihydroxymaleic acid (137) ethylenediaminetetraacetic acid (138) lactic acid (138) blends of hydroxylamine hydrochloride, citric acid, and glucono-delta-lactone (139) nitriloacetic acid blends of citric acid and acetic acid lactic acid and gluconic acid (140). 

Stereoselective allylation of aldehydes is another preferred strategy for the synthesis of appropriate intermediates for the total synthesis and introduction of hydroxy functionalities. Park and co-workers <2003S2473> proposed a synthesis of castanospermine 228 through a key indium-mediated allylation in the presence of (+)-cinchonine of an a-amino aldehyde 247 derived from D-glucono-O-lactone (Scheme 53). 

Ansorena et al. (2002) also found that this change in pH leads to a decrease in the amounts of histamine and putrescine produced. Use of acidulants, such as glucono 8-lactone, may influence amine production by ensuring a drop in pH (Santos et al., 1986 Buncic et al., 1993 Maijala et al., 1993). A gradual increase in pH throughout the ripening process is related to the proteolytic activity of the starter culture as it forms peptides and amino acids (Bover-Cid et al., 1999). 

Agoub, A. A., Giannouli, P., Morris, E.R. (2009). Gelation of high methoxy pectin by acidification with D-glucono-8-lactone (GDL) at room temperature. Carbohydrate... 

Lucey, J.A., Tamehana, M., Singh, H., and Munro, P.A. 1998. A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-delta-lactone. Food Res. Imernatl. 31 147-155. 

A model wheat bread was prepared by a straight dough procedure from wheat flour, salt and water using glucono-delta-lactone as leavening agent (Schieberle, P., in preparation). The bread crust showed an odor note reminiscent of day-old bread and, specifically the cracker-like, roast odor note was lacking. 

A dough prepared from 500 g wheat flour (type 550), 12 g glucono-delta-lactone, 10 g salt and ca. 270 ml of tap water was baked for 30 min at 220°C. 

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