The high demands for sugars and the development of enzymatic technology have increased the production of sweeteners, especially for glucose and fructose syrups. This work describe a technology for ...glucose and fructose syrups from Brazilian cassava starch using enzymes produced by soil microrganisms isolated from the Brazilian Cerrado soil. Firstly, Aspergillus niger and Streptomyces sp. were isolated from the soil and used as glucoamylase (GA) and glucose isomerase (GI) producer sources. After characterization, GA and GI exhibited optimum pH 4.5 and 8.0, respectively. GA showed maximum activity at 60 ºC and GI at 85 ºC. GA and GI retained 65 and 80%, respectively, of initial activity after 180 minutes of incubation at 60 ºC. The kinetic parameters Km and Vmáx were 0.476 (mg.mL-1) and 8.58 (µmol/minute) for GA and 0.082 (M) and 48.20 (µmol/minute) for GI. The maximum glucose syrups production occurred after 24 hours of reaction with a 98% yield. The production of fructose syrups with 42% (w/v) was reached after 96 hours of reaction.
A alta demanda por açúcares e o desenvolvimento da tecnologia enzimática têm aumentado a produção de adoçantes, principalmente xaropes de glicose e frutose. Este trabalho descreve uma tecnologia para a produção de xaropes de glicose e frutose a partir de amido de mandioca usando enzimas produzidas por microrganismos isolados do solo do Cerrado Brasileiro. Primeiramente, Aspergillus niger e Strepotmyces sp. foram isolados a partir do solo e usados como fontes produtoras de glicoamilase (GA) e glicose isomerase (GI). Após caracterização GA e GI exibiram pH ótimo de 4,5 e 8,0, respectivamente. GA apresentou uma atividade máxima a 60 ºC enquanto que GI a 80 ºC. GA e GI mantiveram 65 e 80%, respectivamente, da atividade inicial, após 180 minutos de incubação a 60 ºC. Os parâmetros cinéticos Km e Vmáx foram 0,476 (mg mL-1) e 8,58 (µmol min-1) para GA e 0,082 (M) e 48,20 (µmol min-1) para GI. A máxima produção de xarope de glicose ocorreu após 24 horas de reação com um rendimento de 98%. A produção de xarope de frutose com 42% (m/v) foi alcançada após 96 horas de reação.
The global concept of conscious consumption and healthy life-style affects the development of the food industry. As a consequence, over the last several decades, a production of sugar substitutes has ...been increased, a search for and creation of new sweetening substances have been carried out. The paper presents a review of the domestic and foreign studies devoted to the use of sugar substitutes in various branches of the food industry. The information about new types of sugar substitutes from natural starch-containing raw materials and their properties is given. A possibility of replacing crystalline sugar with sugar substitutes in food production is described, their effect on the physico-chemical, sensory and organoleptic properties of foods and beverages is demonstrated. The development of the technologies facilitates an extension of the range of well-known and widely used high-calorie sugar substitutes from starch-containing raw materials, characterized by different carbohydrate composition and properties. It has been noted that out of quite a large number of sugar substitutes applied in the food industry abroad, glucose-fructose syrups (GFS) are among most promising. They are full-value sucrose substitutes and have several advantages. A proportion of GFS in the total volume of sugar syrup consumption is increasing worldwide every year. The main raw material for production of GFS in the USA is corn starch; in the CIS countries, starch obtained from wheat and potato is also used. Studies aimed to investigation and development of bioprocesses that ensure production of competitive enzymatic GFS and other sweetening syrups from alternative sources are gaining in importance. The information is presented about the development of the innovative technologies for production of sugar syrups from Jerusalem artichoke and chicory, agave, yacon, sorghum and rice. The results of the study of properties of these syrups and their effect on the physical and sensory, rheological and microstructural properties of products, in which technologies these syrups were used, are described. Due to the different carbohydrate composition, as well as physico-chemical properties (a degree of hygroscopicity, anti-crystallization properties, a level of sweetness, glycemic index and so on), sugar substitutes acquire increasing popularity among producers and consumers, and can be used in food and beverage manufacturing as a more technological replacement of crystalline sugar.
On the development and productivity of bjolin queens, they infuse the methods of vivennya, dew vivification, weather conditions, and the appearance of food - bee bread and honey, or a square file and ...nectar. On a practical basis, the preparation of the large family of creepers with food, additional supplies of small private substitutes, one of such substitutes is glucose-fructose syrup. The purpose of this work was to study the effect of carbohydrate supplementation with glucose-fructose syrup in foster families on the number and weight of reared queens in the context of supportive honey. In the statistic, it has been infused into the adolescent bjolin family with glucose-fructose syrup on the efficiency of the growth of bjolin queen bees. The pre-session was carried out at the base of the PP “Volodymyr” with. Shershny Tivrivsky district of the Vinnytsia region. In the past year, in the year of the bdzholin family, glucose-fructose syrup was revealed, which shortens the result of the reception of larvae per vykhovannya to preserve in the previous groups by 12.5 % more portions of the control group in bjolins. The water hour revealed a decrease in vibrating mothers by 10.5 %, depending on the control group, in which case the indicator of the increase in changes was made. In the results of the last few days, it was established that the introduction of glucose-fructose syrup to the last group of glucose-fructose syrup to the last group was increased, and the increase in the intensity of the growth of the bjolin queens became freely average, to a maximum of 20.3 % for the group. Thus, the obtained data indicate the effectiveness of the effect of glucose-fructose syrup during feeding in foster families on the number and weight of reared queens.
•The selective recovery of carob kibbles’ sugars and phenolics was accomplished by a two-step aqueous extraction.•It yield a nearly complete recover of sugars and a high recover of phenolics ...(70%).•The developed strategy was easily scaled-up.
Carob kibbles are an important renewable source of valuable compounds, such as fermentable sugars and phenolic compounds. However, the selective recovery of these compounds is not a trivial task. In this work, a strategy was developed to enable the recovery of both classes of compounds by means of a water-based extraction.
One-step extraction recovered only approximately 20% of the phenolic compounds, corresponding to an extraction yield of 0.6g Gallic acid equivalents (GAE)/100g dry mass of carob kibbles. The obtained extract contained a significant amount of carbohydrates (110g/L). The alternative two-step extraction developed enabled higher compound selectivity together with an increase in the yield of the phenolic compounds to about 70%, corresponding to 1.9gGAE/100g carob dry matter.
The two-step extraction was easily scaled-up and is an effective method to obtain significantly separated carbohydrates and polyphenol-rich streams that can be further processed, e.g., in biorefineries or food industries, respectively.
The beekeeping practice provides for using stimulating feeding of the bee colonies in order to accelerate their growth and development. Sugar syrup is usually used to feeding bees. Despite the ...obvious benefits, sugar syrup use as a feed additive which has a number of disadvantages. This is due to the different origin of such syrup (beet, sugarcane, corn, fructose syrup, etc.) and, accordingly, different effects on the physiological and metabolic processes of the body and the life of bees and their colonies as a whole. In recent years, scientific research has intensified in many countries of the world to find new substitutes for sugar syrup to feed bee colonies. One of the artificial substitutes for carbohydrate feed to bees is glucose-fructose syrup content of reducing sugars close to honey and exceed to invert syrup. Glucose-fructose syrup is produced mainly from high-quality corn starch by enzymatic hydrolysis to glucose, followed by isomerization part of glucose into fructose and subsequent purification through coal core and ion exchange resins. It contains all the essential amino acids, trace elements, B vitamins, and does not require the release of a large amount of enzyme by bees, as is in the case of sugar syrup. Its use as a feed additive increases the bees life span does not lead them to expired, preserves the activity of their hypopharyngeal glands and allows to put food directly into the cells. The article presents results of the research on the effectiveness of stimulating the development of bee colonies and pollination of cucumbers in under cover conditions for using glucose-fructose syrup. It has found that for stimulating feeding of the bee colonies are used glucose-fructose syrup at the rate of 200 g per day in under cover conditions, against the background of the presence sufficient feed honey and bee bread in the nests, contributes to an increase the amount of brood grown by 13.5 % (P < 0.01) and the amount of pollen brought by them by 20.1 %.
Introduction. As functional products with a low glycemic index are becoming more and more popular, sucrose is gradually leaving food formulations. Glucose-fructose syrups (GFS) serve as substitutes ...for sucrose because they have a low glycemic index. The present research objective was to prove that GFS can be used for industrial production of functional foods, e.g. Plombières ice-cream with a low glycemic index. The list of technologically significant quality indices to be studied included dynamic viscosity, overrun, thermal and dimensional stability, and dispersion of the air phase and ice crystals. The experiment confirmed the synergistic effect of the mass fraction of fat and GFS on the dynamic viscosity, thermal and dimensional stability of the product, and a decrease of cryoscopic temperature.
Study objects and methods. The research featured Plombières ice-cream. The control sample had a mass fraction of sucrose 14%; the experimental samples had a partial (3 and 5%) and complete replacement (14%) of sucrose. Rheological research methods helped to determine the dynamic viscosity; thermometric methods were used to measure the cryoscopic temperature of the mix and the temperature at unloading ice cream from the freezer, weighing methods – to determine the overrun, thermostatic methods – to establish thermal and shape stability, calculating methods – to define the share of frozen water, glycemic index, glycemic load, and sweetness.
Results and discussions. The glycemic index of the test samples was 38–57, of the control sample – 60. The glycemic load per portion of 70 g was 5.3–7.8 (8.5 for control). The dynamic viscosity of ice cream mixes was 580–640 mPa·s (control – 563 mPa·s), the cryoscopic temperature –2.52–3.48°C, (control –2.32°C), and the temperature of unloading of the ice cream from the freezer at the share of frozen water of 50% was –5–7°C (control –4.6°C). As for thermal stability, after 90 min, the mass fraction of melt in the control sample was 35%, while in the sample with a complete replacement of sucrose, it was only 2%. In all the test samples, the structural elements had almost the same size. The diameter of air bubbles did not exceed 30 µm after hardening; the average size of ice crystals was 30–34 µm. The experimental data revealed no negative effect of replacing sucrose with GFS on the quality indicators of Plombières ice-cream.
Conclusion. Glucose-fructose syrups can completely or partially replace sucrose while maintaining the quality parameters of Plombières ice-cream, e.g. dynamic viscosity, thermal and dimensional stability, dispersion of the air phase and ice crystals. The glycemic index decreased 1.6 times with a complete replacement of sucrose. Therefore, GFS can lower the glycemic index of Plombières ice-cream.
The aim of this study is to determine the optimal parameters for the separation of glucose-fructose syrup sugars into glucose, fructose, and oligosaccharides. A mathematical model of chromatographic ...separation of glucose-fructose syrup (GFS) was constructed. During the optimization of the chromatographic separation process, it was found that the most significant parameter affecting the purity of the fructose yield is the dry matter content. In the course of research, it was found that the dry matter content of 30% is optimal for separating glucose-fructose syrup, at separating the use of this parameter made it possible to obtain a carbohydrate composition with a content of fructose 93%, glucose 5% and oligosaccharides 2%. This is the highest yield of fructose when separated by ion exchange resins of company "Purolite" brand PCR641Ca.
Ceramic membranes are applied to remove non-sugar impurities, including proteins, colloids and starch, from glucose-fructose syrup that is dissolved from raw sugar using acid. The performance of ...ceramic membranes with 0.05 μm pores in clarifying high-fructose syrup was investigated under various operating conditions. The flux decreased rapidly at the start of the experiment and then tended to stabilize at a temperature of 90 °C, a transmembrane pressure of 2.5 bar, and cross-flow velocity of 5 m/s under total reflux operation. Moreover, the steady-state flux was measured at 181.65 Lm
h
, and the turbidity of glucose-fructose syrup was reduced from 92.15 NTU to 0.70 NTU. Although membrane fouling is inevitable, it can be effectively controlled by developing a practical approach to regenerating membranes. Mathematical model predictions, scanning electron microscopy, energy dispersive X-ray spectroscopy, and Fourier-transform infrared spectroscopy revealed that foulants primarily responsible for fouling are composed of polysaccharides, proteins, sucrose, phenols, and some metal elements, such as calcium, aluminum, and potassium. Due to the removal of suspended colloidal solids, the membrane-filtered glucose-fructose syrup was decolorized using activated carbon; the filtration rate was effectively improved. A linear relationship between volume increase in syrup and time was observed. A decolorization rate of 90% can be obtained by adding 0.6 (
/
) % of activated carbon. The pretreatment of glucose-fructose syrup using a ceramic membrane coupled with activated carbon results in low turbidity and color value. This information is essential for advancing glucose-fructose syrup and crystalline fructose production technology.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
Non-enzymatic glycation is a process, which can be best described as a significant posttranslational modification of various proteins. It emerges in hyperglycemic conditions and may have an impact on ...albumin stability as well as its activity and physical and chemical properties, essentially affecting all its physiological functions. The goal of this research was to answer the following questions: (i) how does the glycation of defatted human serum albumin by glucose–fructose syrup (GFS) alter its tertiary structure; (ii) does palmitic acid (PA), a component of palm oil, affect the in vitro glycation process and cause conformational changes of glycated albumin; and (iii) does PA inhibit the formation of Advanced Glycation End-Products (AGEs)? Therefore, in order to point out differences in the tertiary structure of macromolecules, the absorption and emission of fluorescence spectra and their second derivatives, excitation fluorescence and synchronous spectra, Red-Edge Excitation Shift (REES effect), and the degree of modification of sulfhydryl groups of defatted, non-glycated (HSA) and glycated human serum albumin (gHSA) with GFS and glycated with GFS and PA were investigated. In the present study, it has been confirmed that the glycation of albumin in the presence of GFS and PA causes changes in both HSA and gHSA tertiary structures, respectively. Moreover, palmitic acid, at ratios of 1.5:1 and 3:1 with glycated albumin, does not exhibit inhibition of AGEs formation. This study indicates the fact that the structural changes, especially those of glycated albumin, are important for treatment planning because the type of the interaction between the components and their primary transporter may be altered as the disease progresses or in the elderly.
In this study, observing the effect of variations in melt temperature and holding time on the mechanical properties of polypropylene composite materials with coal bottom ash reinforcement has been ...done. This composite used a particle size of 200-250 mesh with a composition of 10%, and a polypropylene matrix of 90% by weight. Melting temperatures had a variation of 170°C, 180°C and 190°C, and holding times had a change of 0, 30 and 60 minutes. Bottom ash was washed with fresh water (room temperature) and warm water (80°C) until clean from impurities. The next process, bottom ash was drained at room temperature for 24 hours and dried at a temperature of 120°C for 3 hours. The test results showed the value of composite increases to 24.4% for tensile and 123% for flexure strength from the pure matrix strength. These properties were essential information for alternative engineering material research.
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