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Mannose from maltose

Figure 16. Variation of the glass transition temperature, Tg, against weight % composition for spray-dried, low moisture powders prepared from aqueous solution blends of Lodex 10 and a low MW, glass-forming food ingredient, such as citric acid, mannose, or maltose monohydrate. Figure 16. Variation of the glass transition temperature, Tg, against weight % composition for spray-dried, low moisture powders prepared from aqueous solution blends of Lodex 10 and a low MW, glass-forming food ingredient, such as citric acid, mannose, or maltose monohydrate.
Gluconobacter can utilize sugar alcohols (mannitol, sorbitol, or glycerol) or hexoses (glucose or fructose) as carbon sources. Acids are formed from propanol, butanol, glycerol, erythritol, mannitol, arabinose, ribose, fructose, galactose, mannose, and maltose by a majority of strains (De Ley and Swings, 1984). [Pg.49]

Reactions carried out on disaccharide derivatives included the conversion of peracetates to l-phenylthio- 3-derivatives by use of phase-transfer methods and the epimerization at C-2 by calcium -amine systems (CaCl2.2H20, EtjN, for example). By this means maltose, lactose, isomaltose and melibiose were converted into the corresponding glucosyl-D-mannoses. An extensive range of variously substituted maltosyl fluorides have been made from maltose derivatives as substrates for cyclodextrin transferase. Only the 6 -methyl ether and 6 -acetate were transformed into cyclic products. In the course of the work the thio-derivatives (83) and (84) were made. ... [Pg.35]

The approximate times of osazone formation in minutes are given in Table 111,139. The product from mannose is the simple hydrazone and is practically white. Arabinose osazone separates first as an oil, whilst that from galactose is highly crystalline. Lactose and maltose give no precipitate from hot solution. [Pg.455]

Fig. 7 Compounds obtained from D-mannose (11), D-galactose (12), D-maltose (49), and D-cellobiose (50)... Fig. 7 Compounds obtained from D-mannose (11), D-galactose (12), D-maltose (49), and D-cellobiose (50)...
Using the van t Hoff-Le Bel theory as a guide, Fischer extended his cyanohydrin syntheses from the work with xylose and arabinose to researches on all the other aldoses that were available in quantity at that time the list consisted of glucose, mannose, galactose, rhamnose, lactose and maltose. The experimental results with the disaccharides... [Pg.4]


See other pages where Mannose from maltose is mentioned: [Pg.91]    [Pg.91]    [Pg.40]    [Pg.182]    [Pg.23]    [Pg.459]    [Pg.195]    [Pg.21]    [Pg.195]    [Pg.387]    [Pg.166]    [Pg.247]    [Pg.115]    [Pg.86]    [Pg.112]    [Pg.48]    [Pg.48]    [Pg.190]    [Pg.133]    [Pg.149]    [Pg.236]    [Pg.35]    [Pg.97]    [Pg.39]    [Pg.339]    [Pg.57]    [Pg.277]    [Pg.133]    [Pg.394]    [Pg.102]    [Pg.305]    [Pg.311]    [Pg.313]    [Pg.359]    [Pg.311]    [Pg.258]    [Pg.98]    [Pg.387]    [Pg.162]   
See also in sourсe #XX -- [ Pg.91 ]




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