Continuous Production of Maltulose from Maltose in a Pressurized Hot Phosphate Buffer-Reference-Cited by-同舟云学术

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Continuous Production of Maltulose from Maltose in a Pressurized Hot Phosphate Buffer

Published:2022-06-15 Issue:2 Volume:23 Page:63-69
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

ADACHI Shuji¹,KHUWIJITJARU Pramote²,KOBAYASHI Takashi³

Affiliation:

1. Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science

2. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University

3. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/23/2/23_22608/_pdf

Reference28 articles.

1. 1) S. Sakai; Production and utilization of maltose (in Japanese). J. Jpn. Soc. Starch Sci., 28, 72-78 (1981).

2. 2) N. Verhoeven, T. L. Neoh, T. Ohashi, T. Furuta, S. Kurozumi, H. Yoshii; Formation of a new crystalline form of anhydrous β-maltose by ethanol-mediated crystal transformation. Carbohydr. Res., 351, 74-80 (2012).

3. 3) S. Osaki, Z. Yoshino; Effect of the conditions of liquefaction on the formation of maltulose. J. Jpn. Soc. Starch Sci., 29, 205-209 (1982).

4. 4) T. B. Granström, G. Takata, M. Tokuda, K. Izumori; Izumoring: A novel and complete strategy for bioproduction of rare sugars. J. Biosci. Bioeng., 97, 89-94 (2004).

5. 5) T. Shintani, T. Yamada, N. Hayashi, T. Iida, Y. Nagata, Y. Toyada; Rare sugar syrup containing D-allulose but not high-fructose corn syrup maintains glucose tolerance and insulin sensitivity partly vis hepatic glucokinase translocation in Wistar rats. J. Agric. Food Chem., 65, 2888-2894 (2017).

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1. Isomerization of aldo-disaccharides to keto-disaccharides in arginine solution and phosphate buffer under subcritical conditions;Food Chemistry;2024-10

2. Isomerization of maltose to maltulose under microwave heating using uncalcined scallop shell powder;Food and Bioproducts Processing;2024-09

3. Isomerization of maltose to maltulose by microwave heating, using arginine as a catalyst;Journal of Food Process Engineering;2024-02-29

4. Arginine-catalyzed isomerization of ribose to ribulose;Process Biochemistry;2023-07

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