Effect of phosphate buffer concentration on the isomerization of galactose to rare sugars under subcritical water conditions

Abstract

Galactose was treated in sodium phosphate buffer at various concentrations (0.1–500 mmol/L) under subcritical water conditions (140 °C), and the effects of the buffer concentration and reaction time (0–300 s) on the reaction behavior were evaluated. The reaction proceeded rapidly at higher buffer concentrations. Rare sugars (tagatose, talose, and sorbose) were formed from galactose by isomerization. The highest yield of the main product, tagatose, was approximately 14 % in 50 mmol/L buffer. However, the tagatose yield did not increase further with increasing buffer concentration. On the other hand, the formation of talose and sorbose was accelerated at higher buffer concentrations, with the highest yields of approximately 5 % and 12 %, respectively, in 500 mmol/L buffer. At the same time, the formation of byproducts (organic acids and colored substances) was also accelerated in high-concentration buffers. These results suggest that phosphate buffer promoted all reactions occurring under subcritical water conditions.