澱粉糖の不醗酵成分について (第3報)
葡萄糖と不醗酵糖との平衡について
1951 年 71 巻 3 号 p. 185-188
詳細
1951 年 71 巻 3 号 p. 185-188
Observations were made on the unfermentable sugar produced from glucose by the action of acid, changing concentration of glucose, concentration of acid and reaction temperature.
1) There is an equilibrium between glucose and the unfermentable sugar, which can be shown by the following equation: K=[biose]⋅[H2O]/[glucose]2 Where [glucose], [biose] and [H2O] represent the respective concentrations, in mol./l., of glucose, unfermentable sugar and water at the time of the equilibrium.
2) The equilibrium constants at 100°, 80° and 60° are 1.84 (mean), 1.51 and 1.20, respectively.
3) The thermochemical equation between glucose and the unfermentable sugar can be shown by: 2C6H12O6⇔C12H22O11+H2O-2.90K cal. As this reaction is endothermic reaction, the equilibrium tends to move to the right and increases the production of the unfermentable sugar as the temperature rises.
4) The equilibrium constant derived from van't Hoff's equation at 120° is 2.32. It corresponds exactly to the experimental value obtained by the use of 0.5 N-sulfuric acid solution on 10% glucose by heating at 120° for 90 minutes (the reaction was assumed to have reached to equilibrium approximately).
