Glucose stability

Liu, J.C., Anand, M. and Roberts, C.B. (2006) Synthesis and extraction of beta-D-glucose-stabilized Au nanoparticles processed into low-defect, wide-area thin-films and ordered arrays using CO2-expanded liquids. Langmuir, 22 (9), 3964-3971. 

Conversion of lactose to galactose and glucose Stabilization of milk proteins in frozen milk by removal of lactose... 

Clement, S. Still, J.G. Kosutic, G. McAllister, R.G. Oral insulin product hexyl-insulin monoconjugate 2 (HIM2) in type 1 diabetes mellitus the glucose stabilization effects of HIM2. Diabetes Technol. Ther. 2002, 4 (4), 459 66. Kipnes, M. Dandona, P. Tripathy, D. Still, J.G. Kosutic, G. Control of postprandial plasma glucose by an oral insulin product (HIM2) in patients with type 2 diabetes. Diabetes Care 2003, 26 (2), 421 26. 

Use Food preservative, analytical reagent for glucose, stabilizer for vitamins C and B12. 

Uses Enzyme, preservative in foods, pharmaceuticals antioxidant in foods analytical reagent for glucose stabilizer for Vitamins C and B12 ingred. in toothpaste for dental caries prophylaxis prevents oxygen or glucose deterioration mfg. of fertility and diabetic tests... 

In alkaline media, sodium gluconate (NaGH4) (the oxidation product of D-glucose) stabilizes the Mn Mn and Mn oxidation states. Reaction of the dinuclear Mn gluconate with O2 is first-order with respect to each reactant, yielding the species and HgOg. Further oxidation of the dinuclear Mn complex gives the Mn complex and peroxide ions ... 

It IS not possible to tell by inspection whether the a or p pyranose form of a par ticular carbohydrate predominates at equilibrium As just described the p pyranose form IS the major species present m an aqueous solution of d glucose whereas the a pyranose form predominates m a solution of d mannose (Problem 25 8) The relative abundance of a and p pyranose forms m solution depends on two factors The first is solvation of the anomeric hydroxyl group An equatorial OH is less crowded and better solvated by water than an axial one This effect stabilizes the p pyranose form m aqueous solution The other factor called the anomeric effect, involves an electronic interaction between the nng oxygen and the anomeric substituent and preferentially stabilizes the axial OH of the a pyranose form Because the two effects operate m different directions but are com parable m magnitude m aqueous solution the a pyranose form is more abundant for some carbohydrates and the p pyranose form for others... 

As Figure 25 8 shows the glucose units of cellulose are turned with respect to each other The overall shape of the chain however is close to linear Consequently neigh boring chains can pack together m bundles where networks of hydrogen bonds stabilize the structure and impart strength to cellulose fibers... 

The vicinal diol groups of deoxy sugar phosphates can be cleaved by periodate in the usual conditions without affecting the stability of the phosphate group, so that this reaction can be used for preparative purposes in certain cases. Thus, if 3-deoxy glucose 6-phosphate (23) is... 

Exposure to stress such as infection, fever, surgery, or trauma, may cause a toss of control of blood glucose levels in patients who have been stabilized with oral antidiabetic drugs. Should this occur, the health care provider may discontinue use of the oral drug and administer insulin. 

In industrial processes, 1,3-propanediol is used for the production of polyester fibers, polyurethanes and cydic compounds [85]. 1,3-Propanediol can be produced from glucose with the limiting step catalyzed by glycerol dehydratase. A metagenomic survey for glycerol hydratases from the environment resulted in seven positive clones, one of which displayed a level of catalytic efficiency and stability making it ideal for application in the produdion of 1,3-propanediol from glucose. 

QURESHI A A, SAEED A s, FAROOQ A K (2002) Effects of Stabilized rice bran, its soluble and fiber fractions on blood glucose levels and serum lipid parameters in humans with diabetes mellitus Types 1 2. J Nutri Biochem, 13 175-87. 

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). 

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