ChemInform Abstract: The Role of Sugar Substituents in Glycoside Hydrolysis.
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Abstract ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 100 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.Carbohydrate Metabolism
Reducing sugar
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Sweetness
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Free sugar
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The prelims comprise: Hydrolysis of nitriles Formation and hydrolysis of amides Hydrolysis of N-acyl amino acids Hydrolysis and formation of hydantoins Hydrolysis and formation of peptides Chemistry of β-lactams Transaminations and miscellaneous reactions Addition of amines to CC-Bonds References
Peptide bond
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Objective: Studying metabolic conversion of mogrol glycosides in the tissue culture related Siraitia grosvenorii fruit during the course of fruit maturity,so that key clues could be found for the research of mogrol glycosides associated metabolic enzymes.Method:Mogrol glycosides were extracted from Siraitia grosvenorii fruit of different growing ages by boiling water with microwave oven.Mogrol glycosidesⅡ,Ⅲ,Ⅴ were determined by HPLC.Result: Bitter mogrol glycoside Ⅱ and tasteless mogrol glycoside Ⅲ were 3 666.4μg/100mg and 48.4μg/100mg respectively,without mogrol glycosideⅤ detected in 10 day-old fruit.Magrol glycoside Ⅲ was 1 213.8μg/100mg and mogrol glycosideⅤ was detected 95.1μg/100mg in 50 day-old fruit. Mogrol glycosideⅤ increased rapidly and reached high level.1 331.4μg/100mg without mogrol glycosidesⅡand Ⅲ detected in 70dayold fruit.Conclusion: High glucose sweet mogrol glycosides might come from low glucose bitter mogrol glycosides via metabolic conversion.This conclusion can provide scientific evidence for the study of glycosyl transferase of Siraitia grosvenorii mogrol glycosides.
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Objective:To establish a method for determination of total sugar and reducing sugar in processed Fructus Trichosanthis,and to detect and compare the content of sugars with the methods.Method: The content of total sugar and reducing sugar was determined by phenol-sulfuric acid method and 3,5-dinitrosalicylic acid(DNS) method,respectively.Result: The content of total sugar and reducing sugar was 16.17%-32.65% and 3.29%-13.29%,respectively,in 18 batches of processed Fructus Trichosanthis purchased from 15 provinces.Conclusion: These methods are easily operated and reliable.The content of total sugar and reducing sugar in processed Fructus Trichosanthis with good quality is above 25% and 9%,respectively.The content of total sugar and reducing sugar can explain the traditional opinion that Fructus Trichosanthis with higher sugar content is of better quality.
Reducing sugar
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Objective:To discuss technological parameters of sugar permeability under vacuum of brown sugar ginger piece.Method:The preparation technics based on ginger and brown sugar,research the conditions of the vacuum degree,the time of infiltration,gradient,temperature,determines its content of total sugar and water.The result indicated:The best conditions of sugar permeability under vacuum is that the vacuum degree-0.09 MPa,the temperature 40 ℃,the sugar permeability gradient is 60% brown sugar first and then 90% brown sugar,the time is 6 h.The content of total sugar of brown sugar ginger piece of this technology is 65.22%,the content of water is 18.6%,and full,flexibility,shiny.
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By orthogonal test,the optimum conditions for soybean isoflavone glycoside to be hydrolyzed into isoflavone aglycon were found.The optimum reaction conditions of acid hydrolysis of soybean isoflavone glycoside were as follows:concentration of HCl 3 mol/L,temperature 80 ℃,time 180 min.Under the optimum conditions,the hydrolysis rate by HCl reached 81.31%.The optimum reaction conditions of enzymatic hydrolysis of soybean isoflavone glycoside were as follows:pH 6.0,temperature 38 ℃,time 90 min,enzyme dosage 0.9 mg(based on 50 mg soybean isoflavone glycoside).Under the optimum conditions,the hydrolysis rate by enzyme reached 82.54%.The effect of enzymatic hydrolysis was better than that of acid hydrolysis.
Enzymatic Hydrolysis
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