Relevant bibliographies by topics / Hydrolysis sucrose

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers
  5. Reports

Academic literature on the topic 'Hydrolysis sucrose'

Author: Grafiati
Published: 28 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Hydrolysis sucrose"

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Li, Dongmei, Chaofan Weng, Yi Ruan, et al. "An Optical Chiral Sensor Based on Weak Measurement for the Real-Time Monitoring of Sucrose Hydrolysis." Sensors 21, no. 3 (2021): 1003. http://dx.doi.org/10.3390/s21031003.

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A chiral sensor with optical rotation detection based on weak measurement for the kinetic study of sucrose hydrolysis is presented. Based on the polarization modulation to the pre-selection state, the optical rotation of chiral sample was accurately determined through the central wavelength shift of the output spectrum. With this approach, the concentration response curves of sucrose and its hydrolysis products, i.e., fructose and glucose, were experimentally obtained for the hydrolysis analysis. By collecting the output spectrum with a frequency of 100 Hz and fitting the central wavelength sh
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Radovanovic, Mirjana, Branimir Racic, Snezana Tanaskovic, Goran Markovic, Dalibor Tomic, and Jelena Pantovic. "The catalytic effect of honey on formation of reducing sugars during sucrose hydrolysis." Chemical Industry 71, no. 2 (2017): 105–10. http://dx.doi.org/10.2298/hemind140313068r.

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In commercial apiculture, beekepers usually remove honey from hives and replenish food reserves with sugar syrup. When honeybees use sugar syrup (sucrose solution), they break down sucrose into glucose and fructose. These processes exhaust and weaken bees. In order to prevent bee exhaustion resulting from this processing, bees should preferably be supplied with ready made food before winter, i.e., with syrup in which sucrose has already been inverted. Feeding with inverted syrups is the most popular way of honeybee feeding. Beekeepers usually prepare inverted syrups by adding a weak organic ac
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Jones, B. J. M., B. E. Higgins, and D. B. A. Silk. "Glucose absorption from maltotriose and glucose oligomers in the human jejunum." Clinical Science 72, no. 4 (1987): 409–14. http://dx.doi.org/10.1042/cs0720409.

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1. The jejunal absorption of glucose from (1–4)-linked glucose oligomers including maltotriose has been compared with that from free glucose and sucrose in normal subjects. 2. A steady-state perfusion technique in vivo was used to study proximal jejunal assimilation of isotonic sugar-saline solutions isocaloric with 140 mmol/l glucose. Endogenous α-amylase was excluded from the test segment by proximal balloon occlusion. The glucose oligomer mixture consisted mainly of maltotriose, maltotetraose, maltopentaose and maltoheptaose. 3. Glucose absorption was significantly faster from maltotriose a
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Rébeillé, F., R. Bligny, J. B. Martin, and R. Douce. "Effect of sucrose starvation on sycamore (Acer pseudoplatanus) cell carbohydrate and Pi status." Biochemical Journal 226, no. 3 (1985): 679–84. http://dx.doi.org/10.1042/bj2260679.

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The mobilization of stored carbohydrates during sucrose starvation was studied with sycamore (Acer pseudoplatanus) cells. When sucrose was omitted from the nutrient medium, the intracellular sucrose pool decreased rapidly during the first hours of the experiment, whereas the starch content remained practically unchanged. After 10h of sucrose starvation, starch hydrolysis replaced sucrose breakdown. From this moment, the phosphate-ester pool and respiration rate decreased with time. Conversely, the intracellular Pi concentration increased. 31P n.m.r. of intact sycamore cells indicated that, und
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Iloukhani, H., S. Azizian, and N. Samadani. "Hydrolysis of Sucrose by Heterogeneous Catalysis." Physics and Chemistry of Liquids 40, no. 2 (2002): 159–65. http://dx.doi.org/10.1080/00319100208086658.

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Goldberg, R. N., Y. B. Tewari, and J. C. Ahluwalia. "Thermodynamics of the hydrolysis of sucrose." Journal of Biological Chemistry 264, no. 17 (1989): 9901–4. http://dx.doi.org/10.1016/s0021-9258(18)81744-6.

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Pito, D. S., I. M. Fonseca, A. M. Ramos, J. Vital, and J. E. Castanheiro. "Hydrolysis of sucrose over composite catalysts." Chemical Engineering Journal 184 (March 2012): 347–51. http://dx.doi.org/10.1016/j.cej.2012.01.033.

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Romanov, Vasilly I., and Esperanza Martínez-Romero. "Sucrose transport and hydrolysis inRhizobium tropici." Plant and Soil 161, no. 1 (1994): 91–96. http://dx.doi.org/10.1007/bf02183088.

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Catana, R., B. S. Ferreira, J. M. S. Cabral, and P. Fernandes. "Immobilization of inulinase for sucrose hydrolysis." Food Chemistry 91, no. 3 (2005): 517–20. http://dx.doi.org/10.1016/j.foodchem.2004.04.041.

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Nagamune, Teruyuki, Takashi Nakamura, Isao Endo, and Ichiro Inoue. "Simulation of Sucrose Hydrolysis by Yeast." KAGAKU KOGAKU RONBUNSHU 17, no. 3 (1991): 462–69. http://dx.doi.org/10.1252/kakoronbunshu.17.462.

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Dissertations / Theses on the topic "Hydrolysis sucrose"

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Rose, Susan 1977. "Sucrose accumulation and the expression of neutral invertase in sugarcane." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52468.

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Thesis (MSc)--University of Stellenbosch, 2001.<br>ENGLISH ABSTRACT: The goals of this project were to (i) determine maximum extractable neutral invertase (NI) activity in the sugarcane culm, (ii) sequence a cDNA encoding for the sugarcane NI (SNI), (iii) determine SNI copy number in the genome, (iv) describe SNI transcript and protein expression patterns throughout the plant, and (v) attempt to determine the contribution of hydrolysis to sucrose accumulation. SNI and sugars were extracted from the developing culm tissues of sugarcane, commercial variety N19. Tissues were divided accord
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Demnitz-King, Antje Charlotte. "Sucrose metabolism in relation to import and compartmentation of carbohydrates in developing tomato fruit (Lycopersicon Spp.)." Thesis, Imperial College London, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.295594.

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Лебедєв, Сергій Юрійович, Сергей Юрьевич Лебедев, Serhii Yuriiovych Lebediev та А. А. Шапаренко. "Обработка экспериментальных данных кинетики гидролиза сахарозы". Thesis, Сумский государственный университет, 2013. http://essuir.sumdu.edu.ua/handle/123456789/31719.

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Лебедєв, Сергій Юрійович, Сергей Юрьевич Лебедев, Serhii Yuriiovych Lebediev, Т. А. Хижняк та А. С. Кулиш. "Изучение кинетики гидролиза сахарозы. Влияние природы кислоти". Thesis, Издательство СумГУ, 2007. http://essuir.sumdu.edu.ua/handle/123456789/18960.

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Лебедєв, Сергій Юрійович, Сергей Юрьевич Лебедев, Serhii Yuriiovych Lebediev та А. А. Шапаренко. "Методика изучения кинетики гидролиза сахарозы". Thesis, Сумский государственный университет, 2013. http://essuir.sumdu.edu.ua/handle/123456789/31708.

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Гидролиз (инверсия) сахарозы – важный процесс, имеющий определяющее значение в сахарной промышленности. Кинетику гидролиза сахарозы удобно изучать поляриметрическим методом. При цитировании документа, используйте ссылку http://essuir.sumdu.edu.ua/handle/123456789/31708
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Лебедєв, Сергій Юрійович, Сергей Юрьевич Лебедев, Serhii Yuriiovych Lebediev та А. С. Кулиш. "Математическая модель кинетики гидролиза сахарозы". Thesis, Изд-во СумДУ, 2010. http://essuir.sumdu.edu.ua/handle/123456789/5320.

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Мосьпан, А. Б., Сергій Юрійович Лебедєв, Сергей Юрьевич Лебедев та Serhii Yuriiovych Lebediev. "Изучение кинетики гидролиза сахарозы. Экспериментальное определение энергии и энтропии активации". Thesis, Сумский государственный университет, 2015. http://essuir.sumdu.edu.ua/handle/123456789/39719.

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Лебедєв, Сергій Юрійович, Сергей Юрьевич Лебедев, Serhii Yuriiovych Lebediev та А. С. Кулиш. "Изучение кинетики гидролиза сахарозы в присутствии бромистоводородной кислоты". Thesis, Издательство СумГУ, 2008. http://essuir.sumdu.edu.ua/handle/123456789/5401.

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Целью данного исследования являлось изучение кинетики гидролиза сахарозы в присутствии катализатора – бромистоводородной кислоты. При цитировании документа, используйте ссылку http://essuir.sumdu.edu.ua/handle/123456789/5401
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Mrůzková, Karolína. "Využití polarimetrie a refraktometrie ke stanovení koncentrace invertního cukru v invertních sirupech." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2021. http://www.nusl.cz/ntk/nusl-449740.

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Invert syrup is a liquid sweetener, which is produced by sucrose hydrolysis to form fructose and glucose. Important qualitative parameter of invert syrup is the sucrose inversion – weight percentage of invert sugar (sum of fructose and glucose) in invert syrup dry mass. This diploma thesis presents a possibility of sucrose inversion determination by polarimetry in combination with refractometry in invert syrups of 70–78 % dry mass produced at 80 °C and pH 2,4. New relationship describing the sucrose inversion as a function of polarization and refractometric dry mass was determined. The results
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Seabra, Joaquim Eugênio Abel 1981. "Avaliação tecnico-economica de opções para o aproveitamento integral da biomassa de cana no Brasil." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/265245.

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Orientador: Isaias de Carvalho Macedo<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Mecanica<br>Made available in DSpace on 2018-08-11T15:17:55Z (GMT). No. of bitstreams: 1 Seabra_JoaquimEugenioAbel_D.pdf: 2147529 bytes, checksum: e9ebd63f7d029f2346cd2c026285a2cf (MD5) Previous issue date: 2008<br>Resumo: O objetivo deste trabalho foi investigar, no cenário prospectivo, as opções tecnológicas que deverão permitir o melhor aproveitamento da biomassa da cana e suas possíveis implicações no contexto das usinas. Além das possibilidades envolvendo o uso mais div
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Book chapters on the topic "Hydrolysis sucrose"

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Romanov, Vasilly I., and Esperanza Martínez-Romero. "Sucrose transport and hydrolysis in Rhizobium tropici." In Symbiotic Nitrogen Fixation. Springer Netherlands, 1994. http://dx.doi.org/10.1007/978-94-011-1088-4_9.

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Compton, Robert N., and Michael A. Duncan. "Inversion of Sucrose by Acid-Catalyzed Hydrolysis." In Laser Experiments for Chemistry and Physics. Oxford University Press, 2015. http://dx.doi.org/10.1093/acprof:oso/9780198742975.003.0031.

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Weisbjerg, M. R., T. Hvelplund, and B. M. Bibby. "Rate of hydrolysis and fermentation of sucrose, lactose and glucose in the rumen." In Book of Abstracts of the 47th Annual Meeting of the European Association for Animal Production. Brill | Wageningen Academic, 1996. https://doi.org/10.1163/9789004684225_163.

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Pompelli, Marcelo F., Diana Carolina Londoño Gómez, and Ana Milena Vásquez-Bettin. "Sugarcane and Energy cane, a valuable biofuel substitute for petroleum gasoline." In PLANTS: Physiology, crop production, and stress responses. Editora Científica Digital, 2025. https://doi.org/10.37885/250419154.

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This chapter examines the progressive role of sugarcane in sustainable biofuel production, highlighting the distinctions between first-, second-, and third-generation (1G, 2G, and 3G) ethanol. First-generation ethanol is derived from the fermentation of sugars in sugarcane juice, but this method is constrained by limited productivity and a tradeoff between sucrose and fiber content. Sec-ond-generation ethanol improves upon this by utilizing lignocellulosic residues such as bagasse and straw, enhancing energy yield per hectare without expanding land use. However, it requires complex pretreatmen
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Ayour, Jamal, and Hasnaâ Harrak. "Post-Harvest Valorization Technologies for Natural Substitutes for Fruit Sugar." In Modern Sugar and Sugar Substitutes - Production and Control Technologies [Working Title]. IntechOpen, 2025. https://doi.org/10.5772/intechopen.1010099.

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Fruit sugars, mainly fructose, glucose, and sucrose, are key carbohydrates found in various fruits. These sugars are essential for energy production, but their excessive consumption can contribute to health problems such as obesity and diabetes. Recent valorization technologies focus on the efficient extraction and conversion of fruit sugars into valuable products. These technologies aim to exploit the potential of fruit sugars for biofuels, bioplastics, food additives, and pharmaceuticals. Techniques such as enzymatic hydrolysis, fermentation, and chemical conversion are increasingly being us
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Morrow, Gary W. "Biosynthesis of Carbohydrates and Amino Acids." In Bioorganic Synthesis. Oxford University Press, 2016. http://dx.doi.org/10.1093/oso/9780199860531.003.0006.

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We have already seen that some of the basic building blocks used in the biosynthesis of natural products are amino acids such as phenylalanine, tyrosine, and others. These and other crucial construction materials such as the acyl group in acetyl-CoA are all ultimately derived from carbohydrates. In this chapter, we will present an abbreviated overview of the components of carbohydrate structure and metabolism sufficient for our purposes going forward, with a schematic flowchart showing how carbohydrates and amino acids are modified, combined, and branched off in various ways to yield the disti
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"nose family of sugars [178]. Total free sugar content of rye from tubers and roots, particularly potato, sweet potato, and was reported as 3.2%, with sucrose (1.9%), raffinose tapioca (cassava). Isolated starch can be modified physical-(0.4%), fructose (0.1%), and glucose (0.08%) [120]. ly and/or chemically to alter its functional properties. Starches and modified starches have an enormous number Ill. STARCH of food uses, including adhesive, binding, clouding, dust-ing, film forming, and thickening applications [20]. Starch is found in a number of plant sources, and the plant relies on starch for its energy requirements for growth and reproduction. For humans, starch is extremely important as A. Starch Content of Cereals a macronutrient, because it is a complex carbohydrate and The most important sources of starch are cereal grains an important energy source in our diet. (40-90% of their dry weight), pulses (30-70%), and tubers The commercial and technological uses of starch are (65-85%). Of the common starches, regular corn, waxy numerous; this arises from its unique character, because it corn, and high-amylose corn are by far the most important can be used directly as intact granules, in the dispersed sources. The starch content of corn may vary from about form, as a film dried from a dispersion, as an extruded 54% in sweet corn to 64-78% in dent [194]. Corn is large-powder, or after conversion to a mixture of oligosaccha-ly used as stock feed but nevertheless supplies the bulk, by rides or via hydrolysis and isomerization. far, of the world's starch production. Corn starch is manu-When starch is heated in water, it absorbs water and factured by traditional wet-milling process. Only about 5% swells. This is the process of gelatinization, a process that of the annual world maize crop is used for the manufacture cause a tremendous change in rheological properties of the of maize starch. About 70% of the maize starch produced starch suspension. The crystalline structure is destroyed is converted into corn syrups, high-fructose corn syrup, during gelatinization. The ability of starch molecules to and dextrose. Corn starch has a wide variety of industrial crystallize after gelatinization is described by the term of applications, with uses ranging from thickening and retrogradation. Although some retrogradation of amylose gelling agents in puddings and fillings to molding for con-seems to be a prerequisite for the formation of a normal fections [72]. bread crumb, long-term retrogradation usually causes Potato starch is a variable commodity, sensitive to vari-gradual deterioration of bread quality during the products' ety, climate, and agricultural procedure. Potato starch, shelf life [55]. however, is presently second only to corn and comparable Starch occurs as discrete granules in higher plants. Two to wheat in terms of quantity produced and especially pop-major polymers, amylose and amylopectin, are contained in ular in Europe. About 3% of the world crop of potatoes is the granule. Cereal starch granules may also contain small used for the production of potato starch. Potato starch is amounts of proteins, lipids, and minerals [118]. Cereal used in food, paper, textile, and adhesive industries. starches are widely used in foods, where they are important The starch content of wheat has been reported to be in functionally and nutritionally. Commercial starches are ob-the range of 63-72% [147] (Table 2). Wheat starch, found tained from cereal grain seeds, particularly from corn, waxy in the endosperm of the wheat kernel, constitutes approxi-corn, high-amylose corn, wheat, and various rites, and mately 75-80% of the endosperm on a dry basis. The TABLE 2 Carbohydrate Composition of Some Cereal Grains' Sample Starch (%) Amylose (%) Pentosan (%) P-Glucan (%) Total dietary fiber Wheat 63-72 (147) 23.4-27.6 (133) 6.6 (81) 1.4 (151) 14.6 (32) Barley 57.6-59.5 (87) 22-26 (27) 5.9 (82) 3-7 (139) 19.3-22.6 (87) Brown rice 66.4 (104) 16-33 (124) 1.2 (81) 0.11 (102) 3.9 (32) Milled rice 77.6 (104) 7-33 (102) 0.5-1.4 (104) 0.11 (104) 2.4 (32) Sorghum 60-77 (194) 21-28 (127) 1.8-4.9 (127) 1.0 (151) 10.1 (160) Pearl Millet 63 (123) 17 (11) 2-3 (12) 8.5 (32) Corn 64-78 (194) 24 (132) 5.8-6.6 (194) 13.4 (32) Oats 43-61 (143) 16-27 (120) 7.7 (81) 3.9-6.8 (198) 9.6 (32) Rye 69 (168) 24-31 (168) 8.5 (81) 1.9-2.9 (151) 14.6 (32) Triticale 53 (22) 24-26 (40) 7.1 (81) 1.2 (151) 18.1 (32) aSources shown in parentheses." In Handbook of Cereal Science and Technology, Revised and Expanded. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-40.

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Conference papers on the topic "Hydrolysis sucrose"

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Casu, S., A. Fanti, N. Djuric, F. Desogus, and G. Mazzarella. "Microwave resonant cavity as a reactor for the enzymatic hydrolysis of sucrose." In 2015 IEEE 15th Mediterranean Microwave Symposium (MMS). IEEE, 2015. http://dx.doi.org/10.1109/mms.2015.7375499.

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Grubecki, Ireneusz, and Anna Zalewska. "Optimal feed temperature for an immobilized enzyme fixed-bed reactor: A case study on hydrolysis of sucrose by invertase." In XIV INTERNATIONAL CONFERENCE ELECTROMACHINING 2023. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0203922.

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John, George, Jose James, Malick Samateh, Siddharth Marwaha, and Vikas Nanda. "Sucralose Hydrogels: Peering into the Reactivity of Sucralose versus Sucrose Using Lipase Catalyzed Trans-Esterification." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xkza4963.

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Sucralose differs from sucrose only by virtue of having three Cl groups instead of OH groups. Its intriguing features include being noncaloric, noncariogenic, 600 times sweeter than sucrose, stable at high temperatures/acidic pH's, and void of disagreeable aftertastes. These properties are attractive as food additive, one of which is as hydrogel obtainable via the technique of molecular gelation using a sucralose-derived low-molecular weight gelator (LMWG). The process of molecular gelation entails using specially designed lipid-like amphiphilic molecules capable of self-assembling in a liquid
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Steiner, B., and D. R. Phillips. "CA2+-INDUCED STRUCTURAL TRANSITIONS OF THE PLATELET GP IIb-IIIa COMPLEX." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643956.

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Previous studies have shown that the membrane glycoprotein (GP) IIb-IIIa complex can be reversibly dissociated by incubating platelets for 5 min at 37°C in an EDTA-containing buffer. Prolonged incubations (30 min) with EDTA, however, result in the formation of high molecular weight aggregates of GP IIb and GP IIIa. These aggregates of individual GP's neither bind fibrinogen nor support platelet aggregation, indicating that chelation of Ca2+ can affect the functional activity of GP IIb-IIIa. The present study was designed to identify conditions for the generation of functionally active GP IIb a
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Kabir, Md Fauzul, and Lu-Kwang Ju. "Temperature effects on enzyme stability for carbohydrate hydrolysis of soy materials." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/srjx5896.

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Carbohydrate makes up one-third of the soybean mass. The oligo-/poly-meric carbohydrate lowers the value of soy protein products. Carbohydrate-rich byproducts like soy molasses are undervalued without large-volume applications. It is highly desirable to selectively remove carbohydrate and convert it to monosaccharides, as good fermentation feedstock for making biofuels and bioproducts. Enzymatic hydrolysis is an environment-friendly method to accomplish these, but it requires a complex mixture of enzymes including at least a-galactosidase, sucrase, pectinase, cellulase, and xylanase. Further,
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Reports on the topic "Hydrolysis sucrose"

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Bennett, Alan, and Arthur Schaffer. Sucrose Metabolism in Developing Fruit of Wild and Cultivated Lycopersicon Species. United States Department of Agriculture, 1996. http://dx.doi.org/10.32747/1996.7613009.bard.

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The project focused on a strategy to enhance tomato fruit soluble solids by evaluating components of carbohydrate metabolism in fruit of wild tomato species that accumulate sucrose rather than hexose and have extremely high soluble sugar contents. The overall goal was to determine the extent to which sucrose accumulation contributes to elevated soluble solids levels and to understand the underlying genetic and biochemical basis of the trait. The research objectives were to evaluate near isogenic L. esculentum lines segregating for sucrose- and hexose-accumulation, determine the biochemical bas
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Schaffer, Arthur A., D. Mason Pharr, Joseph Burger, James D. Burton, and Eliezer Zamski. Aspects of Sugar Metabolism in Melon Fruit as Determinants of Fruit Quality. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568770.bard.

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The cucurbit family, including melon, translocates the galactosyl-sucrose oligosaccharides, raffinose and stachyose, in addition to sucrose, from the source leaves to the fruit sink. The metabolism of these photoassimilates in the fruit sink controls fruit growth and development, including the horticulturally important phenomenon of sucrose accumulation, which determines melon fruit sweetness. During this research project we have characterized the complete pathway of galactosyl sucrose metabolism in developing fruit, from before anthesis until maturity. We have also compared the metabolic path
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