Sucrose functionality

Various strains of oral streptococci produce D-glucosyltransferases which utilize sucrose as a o-glucosyl donor in the production of soluble and insoluble D-glucans. Consequently, it may be expected that some deoxyfluoro derivatives of sucrose function as competitive inhibitors for the dextransu-crases of tooth bacteria, thus preventing decay, or at least may be used as active-site probes for the enzymes. Another aim of these researches is to find non-metabolizable sweeteners. 

Figure 2.4. 2-butanol and sucrose functional groups decomposition... 

McCain D 0 and Markley J L 1986 Rotational spectral density functions for aqueous sucrose ... 

Pharmaceutical Applications. Sucrose has a long history in the manufacture of pharmaceuticals. It imparts body to symps and medicinal hquids and masks unpleasant tastes. Sucrose also functions as a diluent to control dmg concentrations in medicines, as an ingredient binder for tablets, and to impart chewiness to the latter. Sustained-release medications and protective tablet glazes are prepared using sucrose (41). Sucrose-based sugar pastes are used to promote wound healing (58). 

Polarization is the most common method for the determination of sugar in sugar-containing commodities as well as many foodstuffs. Polarimetry is apphed in sugar analysis based on the fact that the optical rotation of pure sucrose solutions is a linear function of the sucrose concentration of the solution. Saccharimeters are polarimeters in which the scales have been modified to read directiy in percent sucrose based on the normal sugar solution reading 100%. 

High alkalinities of limed juice serve several functions. Foremost is to retard sucrose hydrolysis, one of the oldest reactions in the Uterature of chemical kinetics (6). Sucrose hydrolysis proceeds much more slowly at a moderately high pH than at an even slightly acidic pH. 

Important physical and functional properties of maltose and maltose symps include sweetness, viscosity, color stabiUty, humectancy, freezing point depression, and promotion of beneficial human intestinal microflora growth. Maltose possesses ca 30—40% of the sweetness of sucrose in the pure state (32). 

Fig. 1. Freeze point depression as a function of solute concentration (1,2). Calcium chloride sucrose (-------), and urea (------) become...

Acidulants. Acidulants give the beverage a tart or sour flavor, adjust pH to faciUtate the function of ben2oate as a preservative, reduce microbiological susceptibiUty, and act as a catalyst for the hydrolytic inversion process in sucrose sweetened beverages. The primary carbonated beverage acidulants are phosphoric acid [7664-38-2] and citric acid [77-92-9]. Other acidulants include ascorbic, tartaric, malic, and adipic acid (Table 2). 

Dried blends of whole egg and yolk with carbohydrates have sucrose or com symp added to the Hquids before spray-drying. Such carbohydrates (qv) preserve the whipping properties of whole egg and yolk by keeping the fat in an emulsified state. Com symp also gives anticaking characteristics, better flowabiHty, and improved dispersibiHty in water. Dried blends of egg and carbohydrate function weU in emulsified, as weU as unemulsified, sponge cakes. 

Other polyhydric compounds with higher functionality than glycerol (three-OH) are commonly used. Examples are sorhitol (six-OH) and sucrose (eight-OH). Triethanolamine, with three OH groups, is also used. 

E5.4 The apparent molar heat capacity of sucrose (2) in water (1) is given as a function of the molality, m by the expression... 

An important consequence of sucrose degradation is the development of color from degradation products. Kuridis and Mauch60 have developed an equation for the prediction of color development in model sucrose solutions. Color development was expressed as a function of temperature (90 to 120°C), time (0 to 80 min), pH (7.5 to 9.5), and composition of the solution (sucrose 20 to 60%, invert sugar 0.02 to 0.18%, and amino acids 1 to 3 g/L). The authors claimed, with caution, that the effects of an intended alteration in a unit process in the refinery can be predicted in advance. 

Mazur, P., Miller, R.H., Leibo, S.P. (1974). Survival of frozen-thawed bovine red cells as a function of the permeation of glycerol and sucrose. J. Membr. Biol. 15, 137-158. 

The pentose phosphate pathway is an alternative route for the metabolism of glucose. It does not generate ATP but has two major functions (1) The formation of NADPH for synthesis of fatty acids and steroids and (2) the synthesis of ribose for nucleotide and nucleic acid formation. Glucose, fructose, and galactose are the main hexoses absorbed from the gastrointestinal tract, derived principally from dietary starch, sucrose, and lactose, respectively. Fructose and galactose are converted to glucose, mainly in the liver. 

Whatever the concentration, commercial pectins formed the strongest gels followed by the acid-extracted pectins and the pectins from the extruded fibres. More differences have be seen when the storage moduli were measured as a function of the sucrose concentration (Figure 7). 

ATPase also catalyzed a passive Rb -Rb exchange, the rate of which was comparable to the rate of active Rb efflux. This suggested that the K-transporting step of H,K-ATPase is not severely limited by a K -occluded enzyme form, as was observed for Na,K-ATPase. Skrabanja et al. [164] also described the reconstitution of choleate solubilized H,K-ATPase into phosphatidylcholine-cholesterol liposomes. With the use of a pH electrode to measure the rate of H transport they observed not only an active transport, which is dependent on intravesicular K, but also a passive H exchange. This passive transport process, which exhibited a maximal rate of 5% of the active transport process, could be inhibited by vanadate and the specific inhibitor omeprazole, giving evidence that it is a function of gastric H,K-ATPase. The same authors demonstrated, by separation of non-incorporated H,K-ATPase from reconstituted H,K-ATPase on a sucrose gradient, that H,K-ATPase transports two protons and two ions per hydrolyzed ATP [112]. 

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