Preliminary Structural Analysis of High Molecular Weight Alkaline Degradation Products of Sucrose
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Preliminary Structural Analysis of High Molecular Weight Alkaline Degradation Products of Sucrose Zhongyan Zhu1 • Kai Li1 • Wen Li2,3
Received: 28 January 2020 / Accepted: 22 September 2020 Ó Society for Sugar Research & Promotion 2020
Abstract The high molecular weight alkaline degradation products of sucrose (HMWADPS) are the colored substances in sugar juice. Few studies have been conducted to elucidate the structure of HMWADPS. In the present study, the structure of HMWADPS was analyzed by nuclear magnetic resonance and Fourier transform infrared spectroscopy, and the molecular weight of HMWADPS was determined by gel permeation chromatography. The chemical structure of HMWADPS consisted of carbonyl carbon (ketones, aldehyde, and carboxyl), conjugated double bonds, alcoholic hydroxyl, and saturated alkanes. The molecular weight of HMWADPS was calculated to be predominately composed by 19525 and 2357 Da, respectively. Keywords Structural analysis High molecular weight Alkaline degradation Sucrose
Four kinds of pigments are generally contained in sugar beet juice, raw sugar remelt syrup, and sugar cane juice, namely phenolics (Iqbal et al. 2017; Sartori et al. 2019), caramels (Sengar and Sharma 2014), melanoidins (Kaushik & Kai Li [email protected] & Wen Li [email protected] 1
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
2
College of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530008, China
3
Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning 530004, China
et al. 2018), and hexose alkaline degradation products (HADPs) (Davı´dek et al. 2006; Yang and Montgomery 2007). These pigments transfer color to the sugar crystals and greatly affect the quality of white sugar. Phenolics are secondary metabolites of plants that are directly transmitted from sugar cane or beet (Wang et al. 2017). Caramels are thermal degradation products of sugars, which are colloidal compounds with a tendency to remain preferentially on the crystal surface (Coca et al. 2004). Melanoidins are products of the Maillard reaction; these non-enzymatic browning reaction products are involved in the interaction between reducing sugars and amino acids (Lee et al. 2016). HADPs result from hexose degradation under alkaline conditions (Coca et al. 2004). However, sucrose is also degraded and polymerized to form colorants under alkaline conditions. Few studies have focused on the effect of sucrose alkaline degradation pigment on the sugar production process. The alkaline degradation of sucrose proceeds slowly in the initial stage to yield reactive intermediates and then undergoes the rate-determining step to form colorants (O’Donnell and Richards 1973; ManleyHarris et al. 1980; Eggleston and Vercellotti 2000). The reactive intermediates could be organic acids, aldehydes, and ketones etc. With 12 or fewer carbons degraded from sucrose, the further condensation of these intermediates forms the high mo
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