結晶ブドウ糖の工業的生産に関する研究 (III) : 蜜の再糖化時に起る着色及び HMF 生成反応の抑制法の検討

概要

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It was shown in a previous paper that a part of oligosaccharides in second hydrol were hydrolysed to dextrose at reconversion, stage while a great amount of color and HMF (hydroxymethyl furfural), which interfered with the purification of reconverted liquor, were formed at the same time. This paper dealt with the methods of preventing such undesirable reactions taking place in the reconversion process of second hydrol. From the results of investigation on the effcts of steam-activated and chemically activated carbons, Fuller's earth and zinc chloride as inhibitors of color and HMF formation, it became evident that reconversion reaction proceeded with much less color and HMF formation when 0.2 to 0.6 per cent (based on dry substances) of steam-activated carbon was added initially to the reaction mixture.
公益社団法人日本生物工学会の論文
1961-09-15