ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
In presence of L-asparagine, effective substances in caramelized sugar were primarily glucose and fructose; isomerization of glucose/fructose was observed after autoclaving (120°C, 20 min, pH 7.2). Glucose and fructose were 63 to 24 in caramelized glucose and 12 to 44 in caramelized fructose. Apparent dissociation constants were: glucose 2.2 × 10−4, fructose 1.3 × 10−4, L-asparagine 2.2 × 10−4. Hydroxymethylfurfural and maltol were not effective. Aging and heat activation of spores contributed to germination, especially for response to L-asparagine and/or fructose, but not glucose. The initiation mechanism was distinguishable from the L-alanine system in requirement for aging, heat activation of spores and response to inhibitor. L-AS-paragine could be partially replaced by NH4+, but not by L-glutamine.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1991.tb04783.x
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