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5‐Hydroxymethylfurfural als chemische und technologische Indikatorsubstanz bei der sauren Stärkehydrolyse
Author(s) -
Tegge G.
Publication year - 1974
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19740261103
Subject(s) - chemistry , hydroxymethylfurfural , starch , hydrolysis , decomposition , hydrolysate , yield (engineering) , 5 hydroxymethylfurfural , levulinic acid , acid hydrolysis , organic chemistry , furfural , catalysis , materials science , metallurgy
5‐Hydroxymethylfurfural as a Chemical and Technological Indicator Substance in Acid Starch Hydrolysis. From the point of view of yield the formation of 5‐hydroxymethylfurfural (HMF) is of no great importance in acid starch hydrolysis. As the percentual decomposition of glucose compared to HMF remains almost constant within the range of technological conditions, whereas with different reaction conditions highly varying amounts of coloring matter and HMF will occur, HMF has to continue reacting differentially . Following a characterization of the chemical individual HMF, its formation and decomposition at various p H ‐values, it is shown that in the technological process the HMF‐amount of starch hydrolysates is strongly dependant on production conditions. Especially compensation of high temperatures by means of increased acid concentrations as well as improving turbulence in the pasting phase will lead to a substantial decrease in the formation of HMF. Contents of coloring matter and protein are much less influenced, which makes HMF‐content a true chemical‐technological indicator. Participation of HMF in the formation of coloring matter in starch hydrolyzates obviously is only important in the high‐acid range. Discolorations of hydrolyzates in the p H ‐range around 5 do not coincide with changes in the HMF‐content as is the case in the acid range of formation of HMF.