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Manufacture of algal chemicals. V. —Laboratory‐scale isolation of D‐glucose from laminarin
Author(s) -
Black W. A. P.,
Dewar E. T.,
Woorward F. N.
Publication year - 1953
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740040110
Subject(s) - laminarin , hydrolysate , hydrolysis , starch , autoclave , chemistry , food science , polysaccharide , hydrochloric acid , acid hydrolysis , chromatography , biochemistry , pulp and paper industry , organic chemistry , engineering
A method for the isolation of D‐glucose from laminarin has been worked out on the laboratory scale, with a view to the ultimate development of a process suitable for large‐scale production. Laminarin is hydrolysed quantitatively to D‐glucose by heating an 18% (w/w) solution of the polysaccharide in 0.05 N‐hydrochloric acid at 135° in an autoclave for one hour. The resulting hydrolysate is neutralized and decolorized, and the glucose is crystallized from water as the monohydrate. The production of glucose from laminarin is closely related to the commercial production of crystalline dextrose by the acid hydrolysis of starch.