Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Degradation of N-Acetyl-D-glucosamine and D-Glucosamine in Subcritical Water and Properties of the Degradation Products
Rongchun WANGTakashi KOBAYASHIShuji ADACHI
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JOURNAL FREE ACCESS

2011 Volume 17 Issue 4 Pages 273-278

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Abstract

The degradation processes of N-acetyl-D-glucosamine (GlcNAc) and D-glucosamine in subcritical water were measured using a continuous tubular reactor at 170 to 210°C, and at 190 to 230°C, respectively. The degradation processes obeyed first-order kinetics in the tested temperature ranges. The temperature dependences of the degradation rate constants could be expressed by the Arrhenius equation, and the activation energies and the pre-exponential factors for GlcNAc and glucosamine were estimated to be 126 kJ/mol and 2.83 × 1012 s-1, and 130 kJ/mol and 2.11 × 1012 s-1, respectively. The pH values of the reaction mixtures, which were measured at room temperature, decreased for both substrates during degradation. The main degradation product of glucosamine was determined to be 5-(hydroxymethyl)-furfural. The degradation product of glucosamine possessed weak radical-scavenging ability, while that of GlcNAc did not.

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© 2011 by Japanese Society for Food Science and Technology
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