Solubility carbohydrates

Students arc strongly advised not to attempt identification of the soluble carbohydrates by taste—quite apart from the fact that other compounds (c.g., saccharin] also have a sweet taste, the tasting of an imperfectly identified organic compound u too dangerous an operation. 

Soybean concentrate production involves the removal of soluble carbohydrates, peptides, phytates, ash, and substances contributing undesirable flavors from defatted flakes after solvent extraction of the oil. Typical concentrate production processes include moist heat treatment to insolubilize proteins, followed by aqueous extraction of soluble constituents aqueous alcohol extraction and dilute aqueous acid extraction at pH 4.5. 

Raw lac is first treated to remove water-soluble carbohydrates and the dye that gives lac its red color. Also removed are woody materials, insect bodies, and trash. It is further refined by either hot filtration or a solvent process. In the heat process, the dried, refined lac is filtered molten through cloth or wine screens to produce the standard grades of orange shellac. In the solvent process, lac is dissolved and refluxed in alcohol solvents, filtered to remove dirt and impurities, and concentrated by evaporation. The lac can be further decolori2ed in this process to produce very pale grades. Bleached shellac is prepared by treatment with dilute sodium hypochlorite and coalesced into slabs. 

Allen et al. (2007) produced puffed snack foods with com starch and pregelatinized waxy starch, WPC and instantized WPC, and protein concentrations of 16%, 32%, and 40% and showed that the air cell size, extru-date expansion ratio, and water solubility index decreased proportionally as protein and com starch levels increased. Protein concentration significantly affected total soluble protein, water absorption index, and water-soluble carbohydrate. A covalent complex between amylase and protein formed in the presence of cornstarch, but protein-protein interactions appeared with the presence of low levels of pregelatinized waxy starch. 

Instant coffee beverages are markedly different from coffee prepared from roast and ground coffee directly. As has already been described in Section III.E, instant coffees contain extra water-soluble carbohydrates obtained from hydrolyzed complex carbohydrates. The high extraction rate means that about 100 cups of instant coffee can be prepared from 1 lb of coffee, compared with 40 to 50 cups per pound of normally brewed coffee. 

Methods for the decaffeination of green coffee beans, mainly with solvents after a steaming, have already been described. Even with the selective adsorption techniques to remove only caffeine, it is unlikely that the full character of the starting beans can be realized in a final decaffeinated beverage the result is that Robusta coffees are generally used to prepare decaffeinated coffee. The cost is kept down and the treatment, anyway, reduces any harsh or bitter flavor that the Robusta coffee may have had. The resulting beverage will be relatively caffeine-free, but Robusta coffee will contribute more soluble carbohydrates, phenols, and volatile fatty acids, and much less of the diterpenes found in Arabica coffees. 

Deshpande, S. N., Aguilar, A. A., Effects of roasting temperatures and gamma-irradiation on the content of chlorogenic acid, caffeic acid and soluble carbohydrates of coffee, Int. J. Appl. Radiat. Isot., 26, 656, 1975. (CA84 57527r)... 

Siino, F.J., Blanc, F.C., and O shaughnessy, J.C., Performance of an anaerobic filter treating soluble carbohydrate waste, 40th Annual Purdue Industrial Waste Conference, pp. 785-793, 1985. 

High levels of soluble carbohydrates may have an influence on the texture characteristics of products, too. Gelling of pectins, for example, depends on the level of sucrose, which has to be high to get the typical gel structure of jams and marmalades. 

The reaction was first conducted with success on sucrose [82], The degree of substitution (DS) obtained was controlled by the reaction time. Thus, under standard conditions (0.05% Pd(OAc)2/TPPTS, NaOH (1 M)/iPrOH (5/1), 50 °C) the DS was 0.5 and 5 after 14 and 64 h reaction time, respectively. The octadienyl chains were hydrogenated quantitatively in the presence of 0.8-wt.% [RhCl(TPPTS)3] catalyst in a HjO-EtOH (50/10) mixture, yielding a very good biodegradable surfactant (surface tension of 25 mN m-1 at 0.005% concentration in water) [84]. Telomerization reaction was also conducted with success on other soluble carbohydrates such as fructose, maltose, sorbitol and /i-cyclodextrin. 

Ikeda A, Ejima A, Nishiguchi K, Kikuchi JI, Matsumoto T, Hatano T, Shinkai S, Goto M (2005) DNA-photocleaving activities of water-soluble carbohydrate-containing nonionic homooxacalix[3]arene [60]fullerene complex. Chem. Lett. 34 308-309. 

Polymers of D-fructose are important carbohydrate reserves in a number of plants. Inulins and levans are two major types that differ in structure. D-Fructans require only relatively mild conditions for their hydrolysis, for example, levan was qualitatively hydrolyzed by hot, dilute, aqueous oxalic acid. Permethylated fructans could be hydrolyzed with 2 M CF3CO2H for 30 min at 60°. Fructan oligosaccharides were hydrolyzed in dilute sulfuric acid (pH 2) at 70 (see Ref. 53) or 95° (0.1 M). D-Fructans from timothy haplocorm (where they comprise 63% of the water-soluble carbohydrates) could be hydrolyzed with 0.01 M hydrochloric acid at 98°. 

There is also evidence that at least some of the phenolic aldehydes and dehydrodiferulic acid (Figure 1) are linked covalently to cell wall polysaccharides. When ryegrass cell walls were treated with cellulase, the aldehydes and the acid were released as water-soluble carbohydrate-aromatic compounds from which the aromatics were released by cold sodium hydroxide treatment (6,7). This suggests that these compounds are either ether-linked or, in the case of the acid, ester-linked to the polysaccharides. 

See the discussion with references in Chapter 4 Nitrate and water soluble carbohydrate. Soil extracts low in colour may also be analysed by this procedure by taking a 10-ml scoop of fresh or thawed soil. The official Bran-rLuebbe AutoAnalyzer method for nitrate and nitrite in soil, plant and fertilizer extracts is reproduced with permission in Appendix 5. 

Benzoic acid solution, saturated - see Chapter 4 Nitrate and water soluble carbohydrate, for details. 

Method 7.14. Determination of water soluble carbohydrate by autoanalysis... 

See the discussion in Chapter 4 Nitrate and water soluble carbohydrate. Note the extract obtained for determining nitrate in plants, which is also in saturated benzoic acid, may be used for the water soluble carbohydrate determination if diluted x2. 

Fig. 7.5. Flow diagram for determination of water soluble carbohydrate. Blaok aoid-resistant tubing.

Calculation. Draw a baseline on the chart under all the sample peaks by connecting the baseline from aspirating wash at the start, between trays and at the end. Read the concentration of the sample solutions by comparing the peak heights of the samples with the standards using a chart reader (see Chapter 1, Chart reader ). Divide the concentration in pg mb of soluble carbohydrate in the sample solution by 10 to get the % water soluble carbohydrate in the freeze-dried sample. Multiply by 100/(100 - % moisture) to give the percentage water soluble carbohydrate in the sample DM. 

Parnell, A. and White, J. (1983) The use of near infra-red reflectance analysis in predicting the digestibility and the protein and water soluble carbohydrate contents of perennial ryegrass. Journal of the National Institute of Agricultural Botany 16, 221-227. 

Thomas, T.A. (1977) An automated procedure for the determination of soluble carbohydrates in herbage. Journal of the Science of Food and Agriculture 28, 639-642. 

A more recent analytical tabulation covering individual trace elements, amino acids, and volatile fatty acids, together with proximate analyses, ADF, MADF, NDF, cellulose, lignin, starch, water soluble carbohydrates, etc., has the title UK Tables of Nutritive Value and Chemical Composition of Feedingstuffs (MAFF, 1990). 

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