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DCフィールド | 値 | 言語 |
---|---|---|
dc.contributor.author | Onishi, Yuichiro | en |
dc.contributor.author | Adachi, Shuji | en |
dc.contributor.author | Tani, Fumito | en |
dc.contributor.author | Kobayashi, Takashi | en |
dc.contributor.alternative | 尾西, 佑一朗 | ja |
dc.contributor.alternative | 安達, 修二 | ja |
dc.contributor.alternative | 谷, 史人 | ja |
dc.contributor.alternative | 小林, 敬 | ja |
dc.date.accessioned | 2023-09-22T10:22:16Z | - |
dc.date.available | 2023-09-22T10:22:16Z | - |
dc.date.issued | 2024-02-15 | - |
dc.identifier.uri | http://hdl.handle.net/2433/285230 | - |
dc.description.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. | en |
dc.language.iso | eng | - |
dc.publisher | Elsevier BV | en |
dc.rights | © 2023. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. | en |
dc.rights | The full-text file will be made open to the public on 1 January 2019 in accordance with publisher's 'Terms and Conditions for Self-Archiving'. | en |
dc.rights | This is not the published version. Please cite only the published version. この論文は出版社版でありません。引用の際には出版社版をご確認ご利用ください。 | en |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | - |
dc.subject | Isomerization | en |
dc.subject | Organic acids | en |
dc.subject | Phosphate buffer | en |
dc.subject | Rare sugar | en |
dc.subject | Subcritical water | en |
dc.title | Effect of phosphate buffer concentration on the isomerization of galactose to rare sugars under subcritical water conditions | en |
dc.type | journal article | - |
dc.type.niitype | Journal Article | - |
dc.identifier.jtitle | Food Chemistry | en |
dc.identifier.volume | 434 | - |
dc.identifier.issue | 15 | - |
dc.relation.doi | 10.1016/j.foodchem.2023.137432 | - |
dc.textversion | author | - |
dc.identifier.artnum | 137432 | - |
dc.identifier.pmid | 37713753 | - |
dcterms.accessRights | embargoed access | - |
datacite.date.available | 2025-02-15 | - |
datacite.awardNumber | 21K05469 | - |
datacite.awardNumber.uri | https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-21K05469/ | - |
dc.identifier.pissn | 0308-8146 | - |
dc.identifier.eissn | 1873-7072 | - |
jpcoar.funderName | 日本学術振興会 | ja |
jpcoar.awardTitle | 食品加工残渣の亜臨界水処理における特性予測法の開発 | ja |
出現コレクション: | 学術雑誌掲載論文等 |
このアイテムは次のライセンスが設定されています: クリエイティブ・コモンズ・ライセンス