Authors:L. Nagy, T. Gajda, J. Kürti, K. Schrantz, and K. Burger
Iron(III) complexes of D-saccharose and D-glucose were prepared. The compositions of the complexes were determined by standard analytical methods. The Mössbauer spectra reflected the presence of high-spin iron(III) in the polynuclear species. EPR spectroscopy demonstrated antiferromagnetically coupled iron(III) centers within the solid complexes. The13C NMR spectra indicated the presence of a mixture of coordination isomers of iron(III) complexes containing the sugar ligand in differently bound forms.
fruktooligosacharydów (FOS) o zróżnicowanym składzie oligomerycznym z wykorzystaniem enzymatycznej biokonwersji sacharozy. (Production of fructooligosaccharide (FOS) concentrations with various contents of oligomers using enzymatic bioconversion of saccharose
Authors:Y. Uchiyama, K. Ito, H. Li, Y. Ujihara, and Y. Jean
The variations of size, intensity, and size distribution of free volumes generated in the network of molecular chains of gelatin at the sol-gel transition were studied by means of the positron annihilation lifetime technique. Although variation in average free-volume radius was not recognized, a variation of free-volume content was observed at the sol-gel transition point of gelatin with an addition of saccharose.
Authors:A. Raemy, C. Kaabi, E. Ernst, and G. Vuataz
The DSC curve of freeze-dried amorphous sucrose shows the glass transition, the crystallization and the melting (just before
decomposition) of the sample. Sucrose crystallization occurs below 100°C: this phenomenon can therefore be observed with the
microcalorimeter Setaram Micro-DSC used in the scanning mode. Mixtures of amorphous and crystalline sucrose in known proportions
were used to calibrate the instrument. Low level amorphism (down to about 0.5%) could be detected and quantitatively evaluated
on the basis of the crystallization enthalpies determined. The calibration curve obtained can be applied to determine the
degree of amorphism in milled sucrose. A simple gravimetric method, based on the desorption of water induced by recrystallization
of the amorphous layer can be used to obtain similar data more rapidly. This simple method is particularly useful for controlling
the amorphism on line during a process, and is also briefly described.
Authors:B. Schäffer, B. Keller, L. Daróczi, and Dénes Lőrinczy
Due to the increasing consumers’ interest in up-to-date nutrition nowadays the production of main part of fermented dairy
products (e.g. yogurt, kefir) is made by using probiotic microbes. The majority of this product group are the flavoured variations,
the sweetener of which is, first of all, still refined sugar (e.g. saccharose). Honey of natural origin, consequently preferred
from the nutritional physiological point of view, is suitable to replace this refined carbohydrate. In our experiments we
have sweetened the most frequently used milk containing of 1.6 and 3.6% fat with generally used saccharose of 10%, and the
difference in the dry material content was equilibrated by drink water of 3% (control product). The experimental product was
sweetened with robinia honey of 13% (dry material content was 77%). The fermentation was performed with a probiotic culture
of 5%, which was clinically tested to be probiotic. The fermentation process was conducted in isotherm regime at 36 °C during
18 h in batch wessels using SETARAM Micro DSC II calorimeter. The calorimetric enthalpy was proportional to the probiotic
microbe counts generated during the fermentation. Due to our experiments, we have come to the conclusion that honey instead
of hindering much rather stimulates the growth of probiotic microbes. At sample pairs sweetened by saccharose and acacia honey,
respectively, the higher enthalpy was measured at samples containing honey in all cases.
While the basic fermented (sour) milk products, such as yogurt and kefir can be produced only in live flora version, the post
heat-treatment is preferred in their flavored variations to increase the storage time. Casein being in sour coagulum precipitates
during heat-treatment; therefore protective colloids surrounding the protein should be used to prevent it. Protective colloids
are plant extracts, the most known of them are pectin and amylopectin. Basic requirement of protective colloid effect is the
lower swelling temperature of hydrocolloid than the temperature of precipitation of sour coagulum. In this work we have examined
the precipitation of sour coagulum as a function of the type of lactic acid bacteria cultures applied during fermentation
as well as the swelling of heat protective plant hydrocolloids as a function of the composition (mainly of sugar content)
of medium. To investigate the precipitation of fermented coagulum skimmed milk was fermented with mesophilic butter culture,
thermophilic yogurt culture as well as with exopolysaccharide (EPS)-producing Prebiolact-2 culture. Precipitation was indicated
in the increase of great extent of viscosity. Amylopectin was dispersed into aqueous solution of pH 4.5, the saccharose concentration
of which was changed during the investigation of the swelling of heat protective hydrocolloids. A definite exothermic peak
was assigned to the swelling of hydrocolloids during the DSC experiments. We could conclude that the precipitation temperature
was increasing in the mesophilic-thermophilic-EPS producing microbes line, i.e. the heat stability and swelling temperature
of hydrocolloids depend on the saccharose content of aqueous medium and they increase with rising the concentration of saccharose.
The yeast biomass, remaining after drawing off the young wine, has not entirely lost either its viability or its fermentative capacity. There have been studies on the possibilities of yeast reusing in a fermentative process in order that an alcoholic liquid should be obtained either for vinegar production or for distillable alcohol. High CO2 level was obtained when a 20% saccharose concentration in syrup was established. Inoculating 20% residual wine yeast, the maximum fermentative activity occurs after two days. The study results suggest the residual wine yeast, which acts upon some syrup, should not have less than 15% or more than 25% sugar in order to avoid a heavy and lingering fermentation or plasmolysis.
Authors:R. Duclos, J. M. Saiter, J. Grenet, and A. M. Orecchioni
Solid dispersions are used in pharmaceutical technology in order to improve solubility and/or dissolution kinetics of poorly water soluble drugs [1, 2, 3]. A preliminary study concerning progesterone structure after melting revealed the existence of a drug polymorphism after cooling, and gave the opportunity to specify the manufacturing conditions in order to obtain the stable form of this hormone . In this work, two different types of progesterone solid dispersion have been compared. The first one is obtained by a slow cooling rate of the drug in the presence of polyoxyethylene glycol 6000 and the second one after quenching in the presence of saccharose distearate.
By using a simultaneous thermogravimetry (TG) and differential thermal analyzer (DTA), the hydration processes of the pure
C3S and with the addition of Ca(NO3)2 was followed. The peak temperature was determined and kinetic analysis on one of the hydration products, calcium hydroxide,
was performed. Results show that the use of Ca(NO3)2 increased the activation energy value of calcium hydroxide formed which is one aspect of the accelerating properties of Ca(NO3)2 while there is no sign of hydration for the addition of sucrose which proved its retarding property. It was also shown that
the activation energy increased when the hydrated pastes aged.