Trehalose → Trehalose, dihydrate

HRID 1383261

反応式

HRID 1383261 の反応式
[CH2:1]([OH:23])[C@H:2]1[O:7][C@H:6]([O:8][C@H:9]2[O:14][C@H:13]([CH2:15][OH:16])[C@@H:12]([OH:17])[C@H:11]([OH:18])[C@H:10]2[OH:19])[C@H:5]([OH:20])[C@@H:4]([OH:21])[C@@H:3]1[OH:22]>O.C(O)(=O)CC(CC(O)=O)(C(O)=O)O>[CH2:15]([OH:16])[C@H:13]1[O:14][C@H:9]([O:8][C@H:6]2[O:7][C@H:2]([CH2:1][OH:23])[C@@H:3]([OH:22])[C@H:4]([OH:21])[C@H:5]2[OH:20])[C@H:10]([OH:19])[C@@H:11]([OH:18])[C@@H:12]1[OH:17].[OH2:7].[OH2:7]

参加物

4

反応物 1

HCID 7427Trehalose2 回

生成物 1

HCID 181978Trehalose, dihydrate

試薬・触媒・溶媒 2

HCID 311Citric Acid溶媒2 回HCID 962Water溶媒

反応条件

温度
112 °C

実験手順

Japanese chestnuts, which had been pealed their astringent skins, were soaked in a 50% aqueous trehalose solution containing 0.1% citric acid at 60° C. overnight, and then taken out of the solution, soaked in a solution, which had been prepared by dissolving in 25 parts by weight of water 0.08 part by weight of citric acid, 80 parts by weight of “TREHAOSE®”, a high-purity crystalline trehalose hydrate commercialized by Hayashibara Shoji, Inc., Okayama, Japan, and had been boiling at about 106° C. under normal atmospheric pressure, and continued boiling for about 20 min to dehydrate and concentrate the Japanese chestnuts until the solution was heated to about 112° C. Thereafter, the fried Japanese chestnuts were placed on a plain sieve and ventilated with air heated to 35° C. overnight for drying to obtain a non-fried fresh Japanese chestnut coated with crystalline trehalose dihydrate by crystallizing the saccharide thereon.

後処理

  1. customhad been prepared
  2. concentrationconcentrate the Japanese chestnuts until the solution
  3. temperatureheated to 35° C. overnight
  4. customfor drying

出典と根拠

ORDレコード
ord-af266b172b4a47ef96341d1516783de0
出典データセット
uspto-grants-2001_07
特許番号
US06254912B1

関連ノート

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