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The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose
Author(s) -
SUGISAWA HIRQSHI,
EDO HIROSHI
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb01905.x
Subject(s) - isomaltose , cellobiose , chemistry , maltose , chromatography , trehalose , organic chemistry , cellulose , sucrose , cellulase
SUMMARY This paper describes separation and identification of oligosaccharides in caramel made by heating glucose at 150°C without a catalyst. Kojibiose, sophorose, nigerose, laminaribiose, maltose, cellobiose, isomaltose, gentiobiose, and 1,6‐anhydroglucose were isolated, and identified as their crystalline β‐acetates from the pyrolysate of glucose. Trehalose, isomaltotriose, and panose were tentatively identified by paper chromatography and paper ionophoresis.