Trehalose → Trehalose, dihydrate

HRID 1383261

반응식

HRID 1383261 반응식
[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]

참가 물질

4

반응물 1

HCID 7427Trehalose2회

생성물 1

HCID 181978Trehalose, dihydrate

시약·촉매·용매 2

HCID 311Citric Acid용매2회HCID 962Water용매

반응 조건

온도
112 °C

실험 절차

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.

후처리

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

출처 및 근거

ORD 기록
ord-af266b172b4a47ef96341d1516783de0
출처 데이터셋
uspto-grants-2001_07
특허 번호
US06254912B1

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