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Mutarotation of Sugars in Solution: Part I

1968; Academic Press; Linguagem: Inglês

10.1016/s0096-5332(08)60167-8

1875-6425

Ward Pigman, Horace S. Isbell,

Enzyme Catalysis and Immobilization

This chapter discusses the reactions involved and the rates of the interconversion of the molecular species present. The changes that take place can be studied by a variety of chemical and physical measurements. The optical rotation of a freshly prepared solution of α-D-glucose changes on standing. Some mutarotation reactions encountered in the carbohydrate field are the inversion of sucrose, isomerizations in alkali, interconversions of acids and lactones, migrations of acyl groups, formation of glycosides, and isomerizations and hydrolysis of glycosylamines, phenylosazones, phenylhydrazones, and related compounds. Mutarotation is used to restrict the simple isomerizations that occur when reducing sugars are dissolved in water and other solvents and to reactions after which the unchanged sugar can be recovered.