Isomerization of various aldo-saccharides to the corresponding keto-saccharides under microwave heating using uncalcined scallop shell powder as a catalyst

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 30; no. 3; pp. 305 - 311
• Main Authors: Khuwijitjaru, Pramote, Kobayashi, Takashi, Adachi, Shuji, Watanabe, Yoshiyuki
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2024; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Aqueous solutions; Calcium ions; Carbohydrates; Catalysts; Cellobiose; Disaccharides; Galactose; Heating; Hexoses; Ion concentration; Isomerization; Lactose; Lactulose; Microwave heating; Microwave oven; Pentose; Powder; rare sugar; Ribose; Saccharides; shell powder; Xylulose

Fifty milliliters of 0.2 mol/L aqueous solutions containing two aldo-pentoses (ribose and xylose), two aldo-hexoses (glucose and galactose), and two aldo-disaccharides (cellobiose and lactose) were placed in a pressure-resistant vessel along with 0.5 g of uncalcined scallop shell powder and heated b...