Insight into formation of various rare sugars in compressed hot phosphate buffer

Onishi, Yuichiro; Adachi, Shuji; Tani, Fumito; Kobayashi, Takashi

doi:10.1016/j.supflu.2022.105621

Cited by 13 publications

(3 citation statements)

References 33 publications

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“…When the pH decreased below approximately 9.0 in arginine solution or approximately 6.5 in -10-phosphate buffer, the yields were almost constant or increased gradually. A similar trend has been reported for the isomerization of galactose to tagatose in arginine solution (Milasing, Khuwijitjaru and Adachi 2023) and the isomerization of various aldoses to their corresponding ketoses in phosphate buffer (Onishi 2022). The final ketose yields were different in arginine solution and phosphate buffer.…”

Section: Relationship Between Product Yields and Phsupporting

confidence: 82%

“…Similarly, browning also occurs in phosphate buffer due to caramelization or formation of humin by polymerization of 5-hydroxymethylfurfural (HMF), etc. (Baltes 1985;Onishi 2022;Onishi 2020;Paravisini et al 2015;van Zandvoort et al 2015;van Zandvoort et al 2013;Yaylayan and Kaminsky 1998). Therefore, the reaction must be performed at a relatively low temperature of around 110°C and for a long time to suppress the browning (Adachi 2021).…”

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confidence: 99%

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Isomerization and epimerization of glucose and galactose in arginine solution and phosphate buffer under subcritical fluid conditions

Kobayashi

Khuwijitjaru

Adachi

2023

Bioscience, Biotechnology, and Biochemistry

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Reaction of glucose or galactose was performed in arginine solution or phosphate buffer (pH 7.0) using a batch reactor at 110 °C. The yields of products, pH, and absorbances at 280 nm and 420 nm were measured during the reaction. Fructose, mannose, and allulose were formed from glucose; tagatose, talose, and sorbose were done from galactose. The reaction proceeded more rapidly in arginine solution than in phosphate buffer. In arginine solution, yields of fructose and tagatose were 20% and 16%, respectively, after 30-min reaction; in phosphate buffer, they were 14% and 10%, respectively. However, in both reaction media, the pH drop and increase in absorbances continued even after the yield became almost constant. The absorbance increased particularly in the latter half of the reaction due to formation of browning products. Therefore, to avoid browning, the reaction should be stopped as soon as possible after the yield approaches its maximum value.

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Section: Relationship Between Product Yields and Phsupporting

confidence: 82%

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confidence: 99%

Isomerization and epimerization of glucose and galactose in arginine solution and phosphate buffer under subcritical fluid conditions

Kobayashi

Khuwijitjaru

Adachi

2023

Bioscience, Biotechnology, and Biochemistry

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“…Formation of several acids as by‐products from the degradation of sugars under alkaline condition (De Bruijn et al, 1987) and the Maillard reaction (Martins et al, 2000) have been reported. Onishi et al (2022) showed that glycolic, formic, and acetic acids were formed after treating maltose in sodium phosphate buffer at 140°C, resulting in a decrease in pH. The yield of the product, maltulose, was 28%–30%, regardless of the power used.…”

Section: Resultsmentioning

confidence: 99%

Isomerization of maltose to maltulose by microwave heating, using arginine as a catalyst

Khuwijitjaru,

Kobayashi,

Adachi

2024

J Food Process Engineering

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Microwave heating was applied to isomerize maltose to maltulose, using arginine as a catalyst. The initial molar ratio of arginine/maltose was kept constant at 0.05. Maltulose yields of 0.28–0.30 were achieved within 90–400 s, dependent on the microwave power and the volume of the substrate solution but not on the initial concentration of maltose, indicating that isomerization of maltose by microwave heating is highly productive. Independent of the power of the microwave oven and the volume of the substrate solution, the fraction of remaining maltose, the yield of maltulose, the pH of the reaction mixture, and its absorbance at 280 and 420 nm could be expressed as a function of energy density, which was defined as the amount of energy absorbed per unit volume of the reaction mixture. This indicates that the operating conditions for the isomerization of maltose to maltulose by microwave heating can be determined based on the energy density.Practical applicationsIsomerization of aldose saccharides to their rare keto‐isomers in the presence of arginine in a heated aqueous solution is a green and effective process. To further improve the process efficiency, microwave heating can be employed. This study also demonstrated that a so‐called “energy density” can be used to determine the operating condition for the isomerization of sugar by microwave heating.

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Isomerization of pentoses in arginine solution and phosphate buffer at 110 °C

Khuwijitjaru

Kobayashi

Onishi

et al. 2023

Biocatalysis and Agricultural Biotechnology

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Insight into formation of various rare sugars in compressed hot phosphate buffer

Cited by 13 publications

References 33 publications

Isomerization and epimerization of glucose and galactose in arginine solution and phosphate buffer under subcritical fluid conditions

Isomerization and epimerization of glucose and galactose in arginine solution and phosphate buffer under subcritical fluid conditions

Isomerization of maltose to maltulose by microwave heating, using arginine as a catalyst

Isomerization of pentoses in arginine solution and phosphate buffer at 110 °C

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