調理科学分野への熱測定の応用　ＩＩ　　ショ糖の加水分解熱および食品中のショ糖定量への応用

DOI

書誌事項

タイトル別名
  • Applications of calorimetric measurements in the field of cooking science. (Part 2). Heat of hydrolysis of sucrose by yeast invertase and its application to quantitative analysis of sucrose in some foods.
  • Applications of Calorimetric Measurements in the Field of Cooking Science (Part 2)
  • 調理科学分野への熱測定の応用 (第2報)

抄録

Heat of hydrolysis of sucrose by yeast invertase at pH 4.6 and at 30°C was measured with a twin conductive micro-calorimeter, and was found to be ΔH= -14.75 kJ/mol. This value quite agreed with that of hydrolysis with acid reported by Sturtevant. It was found that mean deviation was 0.016 J and relative mean deviation was 0.54%, which suggested that the measurements were accurate. This method was applied to quantitative and selective analysis of sucrose in two foods, and the contents of sucrose in a canned coffee drink and Yokan were found to be 3.4 and 60.1 g/ 100 g, respectively.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 38 (11), 973-976, 1987

    一般社団法人 日本家政学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390001206334719488
  • NII論文ID
    130003850671
  • DOI
    10.11428/jhej1987.38.973
  • ISSN
    18820352
    09135227
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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