果葡糖浆生产过程中甘露糖产生的研究

Study on Mannose Formation During High Fructose Syrup Production

DOI：10.3969/j.issn.1673-1689.2013.10.016

中文关键词: 果葡糖浆 甘露糖 异构化 碱性 有机酸

英文关键词: high fructose syrup mannose isomerization alkali organic acid

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中文摘要:

研究了果葡糖浆生产过程甘露糖产生的原因,结果表明葡萄糖异构酶和碱性条件均可以导致甘露糖的产生。糖浆与异构酶的长时间接触及其中的杂质都会促使异构酶催化产生甘露糖,并且当环境pH值达到10以上也会促使少量果糖转化为甘露糖。同时检测出在碱性pH条件下果葡糖浆还会产生少量甲酸、乙酸、5-羟甲基糠醛等有机酸杂质和一些有色物质。

英文摘要:

Formation of mannose during high fructose syrup production was studied. The results showed that glucose isomerase and alkali pH conditions could make fructose transfer to mannose.Long reaction time of glucose syrup with isomerase and impurities in it both could induce enzyme catalyze mannose synthesis. And mannose also could be transferred from fructose when pH was higher than 10. Some formic acid,acetic acid,5- hydroxymethylfurfural and colored substance also could be detected under alkali pH conditions.

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