Abstract
ABSTRACTDegradation kinetics of three trisaccharides, i.e., maltotriose, isomaltotriose, and panose, in subcritical water at 190, 200, 220, and 240°C were studied and compared. Irreversible, first-order reaction for each step of the degradation was applied to evaluate the rate constants for trisaccharide, disaccharide, and monosaccharide degradations. Estimation of reaction rate constants indicated that the overall degradation rates decreased in the following order: maltotriose > panose > isomaltotriose; therefore, it could be concluded that α-1,4-glycosidic bond is more easily cleaved than α-1,6-glycosidic bond in subcritical water. The temperature dependency for rate constants could be described by the Arrhenius equation.
Published Version
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