{"title":"使用未煅烧扇贝壳粉末在微波加热条件下将麦芽糖异构化为麦芽纤维素","authors":"Takashi Kobayashi , Yoshiyuki Watanabe , Pramote Khuwijitjaru , Shuji Adachi","doi":"10.1016/j.fbp.2024.06.008","DOIUrl":null,"url":null,"abstract":"<div><p>Uncalcined scallop shell powder, consisting mainly of calcium carbonate, and an aqueous maltose solution were placed in a pressure-resistant vessel and heated in a domestic microwave oven to isomerize maltose to maltulose. When a maltose solution (50 mL) was heated at a power of 700 W, a high maltulose yield of approximately 30 % was achieved in as short a time as 105 s. As the reaction progressed, the shell powder dissolved and neutralized acidic by-products to suppress the decrease in pH, keeping the pH above 7, where the isomerization by Lobry de Bruyn-Alberda van Ekenstein transformation proceeded. The average selectivity for isomerization of maltose to maltulose under various reaction conditions was 0.822. This would be because the shell powder kept the pH of the reaction solution in the range of 7–9 and suppressed the progression of side reactions. The coloration of the reaction solution increased rapidly when the yield of maltulose approached its maximum value. This indicated that if the reaction were to be stopped when the yield of maltulose was close to its maximum value, a high yield of maltulose solution with low coloration could be obtained.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Isomerization of maltose to maltulose under microwave heating using uncalcined scallop shell powder\",\"authors\":\"Takashi Kobayashi , Yoshiyuki Watanabe , Pramote Khuwijitjaru , Shuji Adachi\",\"doi\":\"10.1016/j.fbp.2024.06.008\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Uncalcined scallop shell powder, consisting mainly of calcium carbonate, and an aqueous maltose solution were placed in a pressure-resistant vessel and heated in a domestic microwave oven to isomerize maltose to maltulose. When a maltose solution (50 mL) was heated at a power of 700 W, a high maltulose yield of approximately 30 % was achieved in as short a time as 105 s. As the reaction progressed, the shell powder dissolved and neutralized acidic by-products to suppress the decrease in pH, keeping the pH above 7, where the isomerization by Lobry de Bruyn-Alberda van Ekenstein transformation proceeded. The average selectivity for isomerization of maltose to maltulose under various reaction conditions was 0.822. This would be because the shell powder kept the pH of the reaction solution in the range of 7–9 and suppressed the progression of side reactions. The coloration of the reaction solution increased rapidly when the yield of maltulose approached its maximum value. This indicated that if the reaction were to be stopped when the yield of maltulose was close to its maximum value, a high yield of maltulose solution with low coloration could be obtained.</p></div>\",\"PeriodicalId\":12134,\"journal\":{\"name\":\"Food and Bioproducts Processing\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-06-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioproducts Processing\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0960308524001135\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001135","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
将主要由碳酸钙组成的未煅烧扇贝壳粉末和麦芽糖水溶液放入一个耐压容器中,在家用微波炉中加热,使麦芽糖异构化成麦芽糖。当以 700 W 的功率加热麦芽糖溶液(50 mL)时,在 105 秒的短时间内就能获得约 30% 的高麦芽糖产量。随着反应的进行,麦芽壳粉末溶解并中和酸性副产物,抑制了 pH 值的下降,使 pH 值保持在 7 以上,从而通过 Lobry de Bruyn-Alberda van Ekenstein 转化进行异构化。在各种反应条件下,麦芽糖异构化为麦芽纤维素的平均选择性为 0.822。这是因为贝壳粉将反应溶液的 pH 值保持在 7-9 之间,抑制了副反应的发生。当麦芽糖的产量接近最大值时,反应溶液的颜色迅速增加。这表明,如果在麦芽糖产量接近最大值时停止反应,就可以获得高产率、低色度的麦芽糖溶液。
Isomerization of maltose to maltulose under microwave heating using uncalcined scallop shell powder
Uncalcined scallop shell powder, consisting mainly of calcium carbonate, and an aqueous maltose solution were placed in a pressure-resistant vessel and heated in a domestic microwave oven to isomerize maltose to maltulose. When a maltose solution (50 mL) was heated at a power of 700 W, a high maltulose yield of approximately 30 % was achieved in as short a time as 105 s. As the reaction progressed, the shell powder dissolved and neutralized acidic by-products to suppress the decrease in pH, keeping the pH above 7, where the isomerization by Lobry de Bruyn-Alberda van Ekenstein transformation proceeded. The average selectivity for isomerization of maltose to maltulose under various reaction conditions was 0.822. This would be because the shell powder kept the pH of the reaction solution in the range of 7–9 and suppressed the progression of side reactions. The coloration of the reaction solution increased rapidly when the yield of maltulose approached its maximum value. This indicated that if the reaction were to be stopped when the yield of maltulose was close to its maximum value, a high yield of maltulose solution with low coloration could be obtained.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.