Stability of sucrose

Fujii, K., Iiboshi, M., Yanase, M., Takaha, T., and Kuriki, T. 2006. Enhancing the thermal stability of sucrose phosphorylase from Streptococcus mutans by random mutagenesis. /. Appl. Glycosci., 53, 91-97. 

Fig.16.1 Effect of aerobic and anaerobic incubation on the water stabilities of sucrose-amended Waupun soil aggregates. (Redrawn from Harris et al.,1963.)...

Sarciaux, J.M.E. Hageman, M. Effect of bovine somatotropin (rbSt) concentration at different moisture levels on the physical stability of sucrose in freeze-dried rbSt/sucrose mixture. Journal of Pharmaceutical Sciences, 1997,86, 365-371. 

Examples are the stability of sucrose and of urea at ordinary temperatures, provided the solutions be kept sterile, a precaution generally overlooked by earlier workers. 

Raw juice is heated, treated sequentially with lime (CaO) and carbon dioxide, and filtered. This accomplishes three objectives (/) microbial activity is terminated (2) the thin juice produced is clear and only lightly colored and (J) the juice is chemically stabilized so that subsequent processing steps of evaporation and crystalliza tion do not result in uncontrolled hydrolysis of sucrose, scaling of heating surfaces, or coprecipitation of material other than sucrose. 

The treatment of sucrose with anhydrous HF89 results in the formation of a complex mixture of pseudooligo- and poly-saccharides up to dp 14, which were detected by fast-atom-bombardment mass spectrometry (FABMS). Some of the smaller products were isolated and identified by comparison with the known compounds prepared86 88 a-D-Fru/-1,2 2,1 -p-D-Fru/j (1), either free or variously glucosylated, was a major product, and this is in accord with the known stability of the compound. The mechanism of formation of the products in the case of sucrose involves preliminary condensation of two fructose residues. The resultant dianhydride is then glucosylated by glucopyranosyl cation.89 The characterization of this type of compound was an important step because it has permitted an increased understanding of the chemical nature of caramels. 

The anthocyanin stabilities of grape-marc, elderberry, and black currant extracts were lower in all sucrose (100 g/L)-added systems as compared to the controls at pH values of 3, 4, and 5, whereas the brown index did not change with the addition of sugar. On the contrary, a protective effect of 20% sucrose added to frozen crowberries and strawberries was reported and the stabilities of anthocyanin juices from aronia were higher in syrups than in diluted extracts. Roselles pre-... 

In the confectionery field, a classical example of stabilizing a foam system is the production of nougat. In this case a cooked mixture of sucrose, sorbitol,... 

I Sugars (sucrose, glucose, mannose) Surface tension increase Inert Good stabilizers of globular proteins and assembled organelles... 

Tzannis and Prestrelski [144,145] showed a concentration-dependent protective effect of sucrose and residual moisture on the activity and stability of tryp-sinogen during spray-drying. They found protein protection even at low carbohydrate concentrations, but they observed some destabilization at very high sucrose concentrations. They hypothesized that phase separation occurs at high sucrose concentrations, resulting in... 

S. T. Tzannis and S. J. Prestrelski, Activity-stability considerations of trypsinogen during spray drying Effects of sucrose, J. Pharm. Sci, 88(3), 351 (1999). 

In the presence of sucrose alone as the single substrate, initial reaction rates follow Michaelis-Menten kinetics up to 200 mM sucrose concentration, but the enzyme is inhibited by higher concentrations of substrate.30 The inhibitor constant for sucrose is 730 mM. This inhibition can be overcome by the addition of acceptors.31,32 The enzyme activity is significantly enhanced, and stabilized, by the presence of dextran, and by calcium ions. 

Hauser, H., Strauss, G. Stabilization of small unilamellar phospholipid vesicles by sucrose during freezing and dehydration. Adv. Exp. Med. Biol., p. 71-80, 1988... 

The enzymatic synthesis of sucrose also throws light on the formation of the furanose form of fructose in the sucrose molecule. The fact that sucrose is directly formed from D-glucose-l-phosphate and D-fructose supports Isbell and Pigman s34 and Gottschalk s85 evidence that the latter monosaccharide occurs in solution in an equilibrium mixture of furanose and pyranose forms. This makes it unnecessary to postulate a special mechanism of stabilization of a five membered (furanose) ring before the formation of compound sugars containing the D-fructose molecule.86... 

The same group also performed experiments with a continuous chromatographic reactor of the SMBR type [133,174]. The system used consisted of 12 columns with inner diameters of 5.4 cm and a length of 75 cm. Approximately 12 cycles were necessary for stabilization of the system. Complete inversion of sucrose even at feed concentrations of up to 55% w/v was achieved, while the product purity was over 90%. After prolonged usage, the system efficiency decreases due to the loss of the calcium ions from the matrix and a consequent decreased selectivity of the resin. However, this problem could be overcome by regeneration of the resin with calcium nitrate. 

Figure 7.8 Stability of AIC in borate buffer containing sucrose (pH 8) after storage at 2 to 8°C for various time periods as analyzed by SEC. AIC reference material (panel A), AIC incubated 4 months (panel B), and 7 months (panel C) at 2 to 8°C are practically identical. Analysis conditions as described in Figure 7.5.

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