Sucrose reducing action

It was found98 that the amount of sucrose consumed could be accounted for entirely as levan and reducing sugars. Fructose formed part of the reducing sugars produced, and there was no appreciable interconversion of aldose and ketose. When raffinose was used as substrate, the products were levan, melibiose and D-fructose (but not sucrose and D-galactose). The following equation expresses fully the net result of the action of the autolyzate ... 

Fig. 1. —Action of Proteus 0X2 bacteria on melezitose monohydrate (initial concentration, 5.0%) in system held at pH 5.6 and 23°C. Open circles represent free reducing sugars, calculated as glucose solid circles represent invertase-sensitive material, calculated as sucrose.

Fig. 4. —Action of cell-free, Proteus enzyme solution upon melezitose, initial concentration 20 mM. Solid circles represent sucrose open circles represent reducing sugars, calculated as glucose.

Concentrations and types of sugars or oligosaccharides also affect the viscosity of pectin solutions. Chen and Joslyn (1967) and Kar and Arslan (1999a) found that sucrose, dextrose and maltose increased the viscosity of aqueous pectin solutions whereas dextrins reduced it. The viscosity-enhancing effect of the sugars was interpreted in terms of the decrease in dielectric constant of the solvent, dehydration action and hydrogen bonding formation. However, the effect of dextrins on the viscosity of pectin was apparently an artifact due to ionic impurities in the dextrin. 

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