Glucono-1,5-lactone

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... 

A similar convergent synthetic strategy was applied in our synthesis of annona-cin, using sequential assembly of the three key fragments, aldehyde 29, phospho-nium 30, and alkyne 14 (Scheme 10-9). In this synthesis, the a,p-unsaturated-y-lactone unit was constructed after completion of the linear skeleton. A modified method was applied into the synthesis of segment 3 (Scheme 10-5), in which the six carbons, as well as two chiral centers from D-glucono-8-lactone, were all incorporated into the final target. Therefore, the efficiency of the whole... 

Bentley and Neuberger (20) provided early definitive evidence that glucose oxidase released D-glucono-8-lactone as the oxidation product of D-glucose. By analogy, therefore, it was considered likely that the first product (P) of the amino acid oxidases was the oc-imino acid which, through fairly rapid nonenzymatic hydration and ammonia elimination,... 

Besides acids, other components that produce or release acids are applied as acidulants, in particular when a slow release of acid is of importance. A well-known slow-release acidulant is glucono-8-lactone (GDL), which is used in bakery products, dairy products, and in particular, meat products (Watine, 1995) (Figure 12.3). 

Park, S.K., Rhee, C.O., Bae, D.H., and Hettiarachechy, N.S. Mechanical properties and water-vapor permeability of soy-protein films affected by calcium salts and glucono-8-lactone, /. Agric. Food Chem., 49, 2308, 2001. 

At lower potentials, the desorption of glucose species can lead to glucono-8-lactone... 

The most prominent of the alcohol oxidases is glucose oxidase. The dimeric flavoenzyme catalyzes the oxidation of (1-D-glucose to D-glucono-8-lactone, a reaction that has attracted the attention of generations of analytical chemists because of its... 

Glucono-d-lactone. Chemical acidification of dried sausages is carried out by addition of glucono-8-lactone (GdL). In the presence of water, GdL is hydrolysed into gluconic acid, which is usually decomposed to lactic acid and acetic acid by the indigenous lactobacilli (Liicke and Hechelmann, 1987). 

D-gluconic add is one of the oxidation products of D-glucose. There are three major reactions catalyzed by microorganisms for oxidation of D-glucopyranose to yield D-glucono-8-lactone by removing two hydrogens (O Fig. 1.13). 

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