Sucrose oligosaccharides

Kawamura, et a l. (58) reported that the nonreducing sugar level, available lysine, and whiteness decreased in parallel with heating time of defatted soybean flakes at 100 or 120°C. Concentrations of the three oligosaccharides (sucrose,... 

The complete analysis of foodstuffs may require the determination of simple sugars and reducing sugars (fructose, glucose, galactose, sorbitol, maltose, lactose), oligosaccharides (sucrose, raffinose, stachyose, verbascose), polysaccharides (starch, cellulose, etc.), and fibers, which vary in amovmt/ form and all of which may play an important role in the quality of the product. Methods of... 

Biological Activity of Sugars Disaccharides and oligosaccharides Sucrose... 

As shown in Table I (54), there is considerable difference in the ease of hydrolysis of oligosaccharides sucrose, with its fructofuranose ring, is particularly labile. The ease of hydrolysis of the sucrose linkage in comparison with that of the glycopyranosides makes it possible to hydrolyze preferentially the sucrose linkage in trisaccharides with the formation of a resistant disaccharide. Thus, turanose, a disaccharide, is prepared by the partial hydrolysis of the parent trisaccharide melezitose. 

Contents of oligosaccharides of defatted meals are given in Table 6. Sucrose, rafflnose, and stachyose are the principal sugars present. The polysaccharide ... 

The trisaccharide raffiaose [512-69-6] which consists of a sucrose molecule with an a-D-galactopyranosyl unit linked 1 — 6 to its D-glucosyl unit, is the second most abundant oligosaccharide and, like sucrose, may be ubiquitous in the plant kingdom. However, it is present in only minor amounts as compared to sucrose. 

Lactose occurs in milk, mainly free, but to a small extent as a component of higher oligosaccharides. Cow and goat milks contain about 4.5% lactose human milk contains about 7.0%. Lactose is used as an excipient in tablets to provide bulk and rapid disintegration. It is also used in some food products where it contributes body with only about 40% the sweetness of sucrose and enhances colors and flavors. 

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...

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