甘蔗汁成分对蔗糖降解及蒸发过程中pH值下降影响的初步研究

Zuckerindustrie Pub Date : 2023-10-01 DOI:10.36961/si30506
Chalani Marasinghege, William O.S. Doherty, John Bartley, Darryn Rackemann
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引用次数: 0

摘要

在蒸发等制糖过程中,由于酸催化水解为葡萄糖和果糖,可能会发生蔗糖的损失,这一反应与温度呈指数关系。该反应还受pH值、干物质(rds)含量和停留时间以及非蔗糖成分的影响。甘蔗汁含有从甘蔗加工过程中提取的许多非蔗糖物质,包括转化糖、矿物质、有机酸、蛋白质、氨基酸、酚类物质、类黄酮和多糖。将反映这些非蔗糖物质的代表性化学物质加入合成蔗糖溶液中,以确定特定类别的非蔗糖物质在热条件下如何影响蔗糖的降解。转化糖、黄酮类化合物和矿物质对蔗糖降解有催化作用,同时果汁pH值下降较大。有机酸由于缓冲作用使蔗糖的降解程度略有降低。其他果汁成分的影响微乎其微。对矿物催化活性的研究表明,催化活性按Na+ <的顺序递增;K + & lt;Mg2 + & lt;Ca2 +。在热加工过程中,果汁成分参与了复杂的相互作用,因此需要进一步的研究来更好地阐明这些相互作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Preliminary study of the impacts of constituents of sugarcane juice on sucrose degradation and pH drop during evaporation
During sugar-manufacturing processes such as evaporation, loss of sucrose can occur due to acid-catalysed hydrolysis to glucose and fructose, a reaction that is exponential with temperature. This reaction is also affected by pH, dry substance (rds) content and residence time, as well as the nonsucrose composition. Sugarcane juice contains many nonsucrose substances extracted from the cane plant during processing, including invert sugars, minerals, organic acids, proteins, amino acids, phenolics, flavonoids and polysaccharides. Representative chemicals reflecting these nonsucrose substances were spiked into synthetic sucrose solutions to determine how specific classes of nonsucrose substances impact sucrose degradation under thermal conditions. Invert sugars, flavonoids and minerals had a catalytic effect on sucrose degradation that was accompanied by a higher juice pH drop. Organic acids minimised sucrose degradation slightly due to a buffering effect. Other juice constituents showed minimal impact. Studies on the catalytic activity of minerals showed that catalytic activity increased in the order of Na+ < K+ < Mg2+ < Ca2+. During thermal processing, juice constituents are involved in complex interactions, so further research is necessary to better elucidate these interactions.
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