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Sucrose chemistry oxidation

S. Brochette-Lemoine, S. Trombotto, D. Joannard, G. Descotes, A. Bouchu, and Y. Queneau, Ultrasound in carbohydrate chemistry Sonophysical glucose oligomerisation and sonocatalysed sucrose oxidation, Ultrason. Sonochem., 7 (2000) 157-161. [Pg.280]

Invertase (EC 3.2.1.26) catalyzes the hydrolysis of P-fructofuranosides and has been used in analytical chemistry (biosensors), in confectionary, and in the production of inverted syrup (1). Invert sugar syrup, which can be obtained by acid or enzymatic hydrolysis of sucrose, is a valuable commercial product especially in countries where the main sources of sugar are beet or cane. With acid hydrolysis, the final syrup is often contaminated with colored oxidation compounds, which arise from cyclization of hex-oses at low pH and high temperatures (2-4). Such a problem does not occur... [Pg.145]

See other pages where Sucrose chemistry oxidation is mentioned: [Pg.260]    [Pg.11]    [Pg.852]    [Pg.852]    [Pg.3]    [Pg.45]    [Pg.7]    [Pg.3]    [Pg.25]    [Pg.57]    [Pg.6]    [Pg.10]    [Pg.1174]    [Pg.329]    [Pg.10]    [Pg.115]    [Pg.313]    [Pg.176]    [Pg.534]   
See also in sourсe #XX -- [ Pg.235 , Pg.236 ]



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