Synthesis, characterisation and microbial utilisation of amorphous polysugars from lactose

被引：8

作者：

Daines, Alison M. ^{[1
]}

Smart, Zlatka ^{[1
]}

Sims, Ian M. ^{[1
]}

Tannock, Gerald W. ^{[2
]}

Hinkley, Simon F. R. ^{[1
]}

机构：

[1] Victoria Univ Wellington, Ferrier Res Inst, Petone 5046, New Zealand

[2] Univ Otago, Dept Microbiol & Immunol, Dunedin 9054, New Zealand

来源：

CARBOHYDRATE POLYMERS | 2015年 / 117卷

关键词：

Carbohydrate analysis; Melt polymerisation; Microbial utilisation; Microwave; POLYDEXTROSE; POLYSACCHARIDES; DEGRADATION; LINKAGE;

D O I：

10.1016/j.carbpol.2014.09.061

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The melt polymerisations of glucose, galactose, xylose and fucose with citric acid, and mixtures of sugars therein are reported. Characterisation of the citric-acid catalysed reaction products indicated similar degrees of branched polymerisation but differences in the overall molecular weight of the polymers produced. The dairy by-product lactose could not be polymerised in a similar fashion but was shown to be readily hydrolysed using microwave radiation and a polymer generated from the melt condensation of the resultant glucose and galactose monosaccharides. A preliminary assessment of the bifido-bacterial utilisation of the lactose-derived polymerised products demonstrated a significantly different growth profile compared to commercially utilised galactooligosaccharides (GOS). (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：223 / 229

页数：7

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