Open AccessStructural elucidation of high‐molecular‐weight alkaline degradation products of hexoses
Author(s) -
Luo WenJing,
Lu HaiQin,
Lei FuHou,
Cheng LiYun,
Li Kai,
Li Wen
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1584
Subject(s) - chemistry , sugar , degradation (telecommunications) , fourier transform infrared spectroscopy , conjugated system , infrared spectroscopy , chemical structure , organic chemistry , photochemistry , chemical engineering , polymer , engineering , telecommunications , computer science
High‐molecular‐weight alkaline degradation products of hexoses (HMWHADPs) are colored substances in sugar solutions formed during sugar manufacturing process. These products may be occluded within sugar crystals and impart yellow or brown color to sucrose, thereby negatively affecting the quality of white sugar. Thus, the structural properties of HMWHADPs pose a significant scientific problem in the sugar industry. In the present study, the structural properties of HMWHADPs were investigated using nuclear magnetic resonance, zeta potential analyzer, energy‐dispersive X‐ray spectrometry, ultraviolet–visible spectra, and Fourier transform infrared spectroscopy. Results showed that HMWHADPs mainly contain carboxyl, aldehyde, alcoholic hydroxyl, conjugated double bonds, and saturated alkanes. Possible mechanisms of HMWHADP formation were proposed on the basis of structural property investigation. This study can be used as reference for future research and practice in developing effective methods for the removal of HMWHADPs from sugar solutions and prevention of their further formation in subsequent steps.