Thermal behavior of some reducing disaccharides

Document Type

Article

Publication Date

1-1-1980

Abstract

Thermogravimetry was used to monitor the loss of weight of a series of reducing disaccharides during a heating process. The resulting heating-curves provide a kinetic fingerprint for the individual compounds. It was shown that the configuration of the disaccharides and the nature of the glycosidic bond affect (a) the shape of the heating curve, and (b) the temperature at which a given disaccharide loses a fixed percentage of its weight. There is also a positive correlation between the thermogravimetric data and the acid-catalyzed hydrolysis of the disaccharides in solution; the disaccharides that lose water at the lowest temperature are those having the largest rate-constants of acid hydrolysis. Examination of the products of heating indicate polymerization and an intramolecular loss of water, followed by cleavage to form 1,6-anhydro-aldohexopyranoses. © 1980.

Identifier

49149145225 (Scopus)

Publication Title

Carbohydrate Research

External Full Text Location

https://doi.org/10.1016/S0008-6215(00)85128-9

ISSN

00086215

First Page

23

Last Page

28

Issue

1

Volume

79

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