Über die Bildung von 5‐Formylbrenzschleimsäure aus D‐Galakturonsäure

Stutz, Ernst-Hanno; Deuel, H.

doi:10.1002/hlca.19560390725

Cited by 27 publications

(4 citation statements)

References 18 publications

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“…Decarboxylation of d -galacturonic acid to l -arabinose as the first step of reaction followed by dehydration and cyclization yielding typical degradation products of pentoses has been assumed as the main degradation pathway . Stutz and Deuel found out that only small amounts of l -arabinose are formed during thermal treatment of d -galacturonic acid and that there have to be other and more important degradation pathways . Our studies also revealed that decarboxylation is not the only degradation pathway leading to the known degradation products because of their imbalanced concentrations in model studies of l -arabinose and d -galacturonic acid under the same reaction conditions.…”

Section: Introductionmentioning

confidence: 57%

“…4 Stutz and Deuel found out that only small amounts of L-arabinose are formed during thermal treatment of D-galacturonic acid and that there have to be other and more important degradation pathways. 9 Our studies also revealed that decarboxylation is not the only degradation pathway leading to the known degradation products because of their imbalanced concentrations in model studies of L-arabinose and D-galacturonic acid under the same reaction conditions.…”

Section: ■ Introductionmentioning

confidence: 61%

“…Decarboxylation to L-arabinose (2) or eliminative decarboxylation to 4,5-unsaturated 4-deoxy-L-arabinose (3) to 2-ketoglutaraldehyde (4) leading to reductic acid (5), DHCP (6), and furan-2carbaldehyde(7). Isomerization to D-tagaturonic acid (8) and formation of norfuraneol(9) or oxidation to galactaric acid(10).…”

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confidence: 99%

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d-Galacturonic Acid as a Highly Reactive Compound in Nonenzymatic Browning. 1. Formation of Browning Active Degradation Products

Bornik

Kroh

2013

J. Agric. Food Chem.

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Thermal treatment of an aqueous solution of D-galacturonic acid at pH 3, 5, and 8 led to rapid browning of the solution and to the formation of carbocyclic compounds such as reductic acid (2,3-dihydroxy-2-cyclopenten-1-one), DHCP (4,5-dihydroxy-2-cyclopenten-1-one), and furan-2-carbaldehyde, as degradation products in weak acidic solution. Studies on their formation revealed 2-ketoglutaraldehyde as their common key intermediate. Norfuraneol (4-hydroxy-5-methyl-3-(2H)-furanone) is a typical alkaline degradation product and formed after isomerization. Further model studies revealed reductic acid as an important and more browning active compound than furan-2-carbaldehyde, which led to a red color of the model solution. This red-brown color is also characteristic of thermally treated uronic acid solutions.

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Section: Introductionmentioning

confidence: 57%

Section: ■ Introductionmentioning

confidence: 61%

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d-Galacturonic Acid as a Highly Reactive Compound in Nonenzymatic Browning. 1. Formation of Browning Active Degradation Products

Bornik

Kroh

2013

J. Agric. Food Chem.

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“…The absorbance spectra of the pigment formed by corn sirup dextrins, alone and in presence of pectin, are shown in Figure 2. This shows that the maxi- mum for pectin is 532 m/t-McComb and McCready (18) reported a maximum of 525, Dische (7) and Stutz (22,23), 527-while that for dextrin is 542 mg. Holzman, MacAllister, and Neimann (15) and others have reported values near 545 mgt for hexoses. Pectins show a secondary maximum at 405 mg, but this is lower, and shifted to 415 mg in the case of dextrin.…”

Section: Recovery Of Pectin By Carbazole Assay On Alcoholmentioning

confidence: 79%

Determination of pectic substances in the presence of dextrins

Joslyn¹,

Chen²

1967

J. Agric. Food Chem.

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The determination of pectins in the presence of dextrins in canned fruit tissue and in cut-out sirups was investigated. In cut-out sirups, dextrins present in the alcohol precipitate interfere with determination of pectins by the colorimetric carbazole method, and the pectins interfere with the chromatographic separation and determination of separated maltodextrins by copper reducing methods. The addition of dextrins to pectins results in a 10% increase in carbazole values when added at equal concentration, and interference increases linearly with further increase in dextrin content. The Somogyi micromethod was even more sensitive to interference by pectins. A combination of precipitation with calcium and colorimetric carbazole determination of galacturonic acid in the precipitate was developed and found applicable.During investigation of the effect of replacement of sucrose by corn sirup solids on the changes occurring in canned peaches during processing and storage, the authors observed that the alcohol precipitate obtained from cut-out sirups in the presence of added corn sirup solids differed in appearance and composition from that obtained from sucrose sirups (6). The precipitate was opaque, chalky in appearance, and sticky rather than the gelatinous translucent precipitate characteristic of pectins. The alcohol precipitates obtained from cutout sirups containing added corn sirup solids were heavier and more voluminous. In the colorimetric carbazole determination, they develop a brownish red color on heating with concentrated sulfuric acid. Alcohol precipitates from sucrose sirups, however, were colorless before addition of carbazole.Dische (7-9), in developing his carbazole procedure

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