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10 条记录 (耗时 0.019 秒)

    Preparation of a heat-stable lactic acid
    9.
    发明授权
    Preparation of a heat-stable lactic acid 失效
    制备热稳定性乳酸

    公开(公告)号：US5488156A

    公开(公告)日：1996-01-30

    申请号：US363662

    申请日：1994-12-23

    申请人： Santi Kulprathipanja ,  Gregory F. Maher ,  Thomas W. Lorsbach

    发明人： Santi Kulprathipanja ,  Gregory F. Maher ,  Thomas W. Lorsbach

    IPC分类号： C07C51/42 ,  C07C51/487 ,  C12P7/56

    CPC分类号： C12P7/56 ,  C07C51/42 ,  C07C51/487

    摘要： Lactic acid formed via fermentation generally is susceptible to the development of color bodies when heated to temperatures of approximately 180.degree. C. and above. Color development appears to result from carbonization of small amounts of carbohydrates. Consequently a heat-stable lactic acid may be produced by subjecting an aqueous solution of lactic acid to temperatures between about 180 and 230.degree. C. for a time sufficient to carbonize the carbohydrates, with subsequent removal of the color bodies using standard decolorants such as activated charcoal. Heat treatment may be applied either directly to the broth or to an aqueous solution resulting from one or more processing steps applied to the fermentation broth.

    摘要翻译： 通过发酵形成的乳酸通常在加热至约180℃及以上的温度时容易发色。 颜色发展似乎是由于少量碳水化合物的碳化所致。 因此，可以通过使乳酸水溶液在约180℃和230℃之间的温度下进行足以碳化碳水化合物的时间，然后用标准的脱色剂如活化的 木炭。 热处理可以直接施用到肉汤或由应用于发酵液的一个或多个加工步骤产生的水溶液。

    Preparation of high purity D-allose from D-glucose
    10.
    发明授权
    Preparation of high purity D-allose from D-glucose 失效
    从D-葡萄糖制备高纯度D-allose

    公开(公告)号：US5433793A

    公开(公告)日：1995-07-18

    申请号：US215429

    申请日：1994-03-22

    申请人： Raymond R. Herber ,  Gregory F. Maher ,  Edward C. Arnold ,  Thomas W. Lorsbach

    发明人： Raymond R. Herber ,  Gregory F. Maher ,  Edward C. Arnold ,  Thomas W. Lorsbach

    IPC分类号： C07H3/02 ,  C13J1/06 ,  C07H1/00 ,  C07H3/00

    CPC分类号： C07H3/02

    摘要： A flow scheme is presented for the production of high purity D-allose from D-glucose. The key reaction is epimerization of D-glucose at C-3 to afford D-allose in per pass yields of at least 7%. The epimerization reaction product is then subjected to concentration, decolorization, and deionization before entering a separation zone, preferably a sorptive separation zone, from which an extract stream enriched in D-allose is obtained.

    摘要翻译： 提出了用于从D-葡萄糖生产高纯度D-allose的流程图。 关键的反应是在C-3处D-葡萄糖的差向异构体以提供至少7％的每通过率的D-丙氨酸。 然后将差向异构化反应产物进行浓缩，脱色和去离子，然后进入分离区，优选吸附分离区，从其中获得富含D-阿洛糖的提取物流。