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Interferences of sugarcane glycoproteins on the formation of commercial Sucrose Crystals



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Sánchez Elordi, Elena y Blanch, María y Vicente Córdoba, Carlos y Legaz González, María Estrella (2017) Interferences of sugarcane glycoproteins on the formation of commercial Sucrose Crystals. Advances in food science and engineering, 1 (4). pp. 164-174. ISSN 2520-7091; ISSN (online) 2520-7105

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The aim of the present work is to study the way in which defense glycoproteins, produced by sugar cane plants, retard and modify the crystallization pattern of sucrose. The effect of defense glycoproteins against smut on the crystallization of sucrose has been studied with preference. In general, these glycoproteins delay the appearance of the first nuclei, hinder the association of individual crystals to form agglomerates or star-like nuclei, and increase the degree of surface erosion of the formed crystals. Using defense glycoproteins labeled with fluorescein isothiocyanate, it has been observed that the adhesion of these glycoproteins to the sucrose crystals is carried out mainly on the edges thereof, never on their flat faces, and never penetrates inside them, although they may move along its outer surface. The fluorescence diffuses in the zones of rupture or abrasion, indicating that the appearance of such accidents releases the proteins adhered to the free solution.

Tipo de documento:Artículo
Palabras clave:Crystallization; Glycoproteins; Impurities; Sucrose; Sugar cane
Materias:Ciencias Biomédicas > Biología > Botánica
Ciencias Biomédicas > Biología > Fisiología vegetal
Código ID:46801
Depositado:12 Mar 2018 15:50
Última Modificación:15 Mar 2018 09:53

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