Effects of sodium chloride on the degradation of hexoses and the hydrolysis of sucrose in subcritical water |
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| Authors: | Jin Ohshima Shabnam Haghighat Khajavi Yukitaka Kimura Shuji Adachi |
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| Affiliation: | (1) Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8501, Japan |
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| Abstract: | The effects of sodium chloride on the degradation of hexoses at 220 °C and the hydrolysis of sucrose at 170 °C in subcritical water were examined. Sodium chloride accelerated the degradation at 220 °C of any hexose, especially the degradation of galactose which significantly accelerated depending on the sodium chloride concentration. On the other hand, the hydrolysis of sucrose at 170 °C was not affected by sodium chloride. |
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| Keywords: | Subcritical water Hexose Sodium chloride Degradation Hydrolysis Sucrose |
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