著者

Da-Ming Gao Takashi Kobayashi Shuji Adachi

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.21, no.6, pp.801-803, 2015 (Released:2016-01-28)

参考文献数

13

被引用文献数

2 5

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The solubility of d-galactose, d-tagatose, and d-talose in aqueous ethanol (20 – 80 wt%) was measured in the temperature range of −30°C to 20°C. The solubility of each sugar decreased upon increasing the ethanol concentration and decreasing the temperature. The solubility of d-talose and d-tagatose was higher than that of d-galactose under all conditions. The temperature dependence of the solubility of each hexose can be expressed by the van't Hoff equation. The dissolution enthalpy of each hexose decreased upon increasing the ethanol concentration. The dissolution enthalpy of d-talose was higher than that of d-galactose and d-tagatose.