MALT SUGAR/MALTOSE H2O/4-O-α-D-Glucopyranosyl-D-glucose hydrate (1:1)/D-(+)-maltose/maltose monohydrate/MALATOSE,D/starch sugar/D-Glucose, 4-O-α-D-glucopyranosyl-, hydrate (1:1)5/D-Glucose, 4-O-α-D-glucopyranosyl-, monohydrate/Corn sweetener/D-MALATOSE/starch syrup
667.931ºC at 760 mmHg
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provides coniferyl ferulate(CAS#:6363-53-7) MSDS, density, melting point, boiling point, structure, formula, molecular weight etc. Articles of coniferyl ferulate are included as well.>> amp version: coniferyl ferulate
Influence of Vitamin C and Maltose on the Accuracy of Three Models of Glucose Meters
Jooyoung Cho, M.D.,1 Sunyoung Ahn, M.D.,1 Jisook Yim, M.D.,1 Younjung Cheon, M.T.,2 Seok Hoon Jeong, M.D.,2 Sang-Guk Lee, M.D.,corresponding author1 and Jeong-Ho Kim, M.D.1
2016 Feb 23
(1) Background: Amino acids and carbohydrates are widely used as additives in the food industry. These compounds have been proven to be an influencing factor in the production of chemical carcinogenic compounds polycyclic aromatic hydrocarbons (PAHs). However, the effect of the properties of the amino acids and carbohydrates on the production of PAHs is still little known. (2) Methods: We added different (i) R groups (the R group represents an aldehyde group in a glucose molecule or a ketone group in a fructose molecule); (ii) molecular weight carbohydrates; (iii) polarities, and (iv) acid-base amino acids to pork sausages. The effects of the molecular properties of carbohydrates and amino acids on the formation of PAHs in grilled pork sausages were investigated. (3) Results: The results showed that a grilled sausage with aldehyde-based d-glucose was capable of producing more PAHs than a sausage with keto-based d-fructose. A higher PAH content was determined in the grilled pork sausage when the smaller molecular weight, d-glucose, was added compared with the sausage where the larger molecular weight, 4-(α-d-glucosido)-d-glucose and cellulose were added. The addition of basic amino acids (l-lysine, l-arginine) was capable of producing more PAHs compared with the addition of acidic amino acids (l-glutamic acid, l-aspartate). When amino acid containing a benzene ring was added, a smaller volume of PAHs was produced compared with the addition of other amino acids. (4) Conclusions: Our study suggests that systematic consideration of molecule properties is necessary when using food additives (amino acids and carbohydrates) for food processing.
amino acids, carbohydrates, acidity, polarity, molecular weight
Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages
Wen Nie,1 Ke-zhou Cai,1,2,* Yu-zhu Li,1 Shuo Zhang,1 Yu Wang,1 Jie Guo,1 Cong-gui Chen,1,2 and Bao-cai Xu1,3
2018 Dec 19
Using a two-bottle choice test of short duration, we determined taste preference thresholds for sucrose, fructose, glucose, lactose, and maltose in three Western chimpanzees (Pan troglodytes verus). Further, we assessed relative preferences for these five saccharides when presented at equimolar concentrations and determined taste preference difference thresholds for sucrose, that is, the smallest concentration difference at which the chimpanzees display a preference for one of the two options. We found that the chimpanzees significantly preferred concentrations as low as 20 mM sucrose, 40 mM fructose, and 80 mM glucose, lactose, and maltose over tap water. When given a choice between all binary combinations of these five saccharides presented at equimolar concentrations of 100, 200, and 400 mM, respectively, the animals displayed significant preferences for individual saccharides in the following order: sucrose > fructose > glucose = maltose = lactose. The taste difference threshold for sucrose, expressed as Weber ratio (ΔI/I), was 0.3 and 0.4, respectively, at reference concentrations of 100 and 200 mM. The taste sensitivity of the chimpanzees to the five saccharides falls into the same range found in other primate species. Remarkably, their taste preference thresholds are similar, and with two saccharides even identical, to human taste detection thresholds. The pattern of relative taste preferences displayed by the chimpanzees was similar to that found in platyrrhine primates and to the pattern of relative sweetness as reported by humans. Taken together, the results of the present study are in line with the notion that taste sensitivity for food-associated carbohydrates may correlate positively with phylogenetic relatedness. Further, they support the notion that relative preferences for food-associated carbohydrates, but not taste difference thresholds, may correlate with dietary specialization in primates.
Taste preference thresholds, Relative sweetness, Taste difference thresholds, Food-associated saccharides, Western chimpanzees, Pan troglodytes verus
Taste responsiveness of Western chimpanzees (Pan troglodytes verus) to five food-associated saccharides
Ellen Norlen,1 Desiree Sjostrom,1 Madeleine Hjelm,2 Therese Hard,2 and Matthias Laskacorresponding author1
2018 Nov 15