蔗糖を結合した水飴の性状について(2) : 分離主要成分の2,3の性質

概要

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α-Maltopyranosyl-β-fructofuranoside (G2F) and α-maltotnpyranosyl-β-D- fructofuranoside (G3F), which are mam constituents of sucrose - coupled syrup, were separated and purified by charcoal column chromatography, and some properties of the compounds were examined There was a little more colouring from G2F and G3F than from sucrose when heated at 120℃ for 30 mm in the presence of polypepton G2F and G3F were more stable than sucrose when heated at pH 3 5 at 120℃ for 15 mm The threshold of sweetness of sucrose - coupled syrup, G2F and G3P" were 0 8, 1 0 and 1 0 〜 1 5%, respectively, the rate of acid formation and the amount of acids formed by lactic bacteria from G2F and G3F were slower and smaller than those glucose and sucrose
園田学園女子大学の論文
1976-01-08