In chemistry, saccharification is a term for denoting any chemical change wherein a monosaccharide molecule remains intact after becoming unbound from another saccharide. For example, when a carbohydrate is broken into its component sugar molecules by hydrolysis (e.g., sucrose being broken down into glucose and fructose).
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| - Saccharification (fr)
- 糖化 (ja)
- Saccharification (en)
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| - La saccharification est un processus biochimique qui consiste à transformer des sucres complexes comme la cellulose ou l'amidon, en sucres plus simples tels le fructose ou le glucose. Il s'agit généralement d'un processus enzymatique. Les enzymes peuvent être présentes dans le produit de base comme dans le cas du malt, produites par des levures ou d'autres champignons microscopiques, ou apportées directement pour déclencher la réaction. En brasserie c'est une autolyse consistant en la transformation des sucres du malt dans de l'eau chauffée afin d'activer les enzymes, principalement l'amylase. (fr)
- 糖化（とうか、saccharification）とは、デンプン等の多糖類を、少糖類・単糖類に分解する化学反応のこと。動物や植物の生体内で起こるほか、菌類や細菌（糖化菌など）などが分泌する酵素、あるいは酸などによってもこの反応は進行する。 酒造の発酵や製糖の過程でも観察される。化学的には多糖類のグリコシド結合を加水分解することである。なお、製糖を目的とする場合、ブドウ糖と異性化液糖に関しては規格がJASにより定められているが、麦芽糖などその他の糖に関しては特に規定はない。 (ja)
- In chemistry, saccharification is a term for denoting any chemical change wherein a monosaccharide molecule remains intact after becoming unbound from another saccharide. For example, when a carbohydrate is broken into its component sugar molecules by hydrolysis (e.g., sucrose being broken down into glucose and fructose). (en)
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| - La saccharification est un processus biochimique qui consiste à transformer des sucres complexes comme la cellulose ou l'amidon, en sucres plus simples tels le fructose ou le glucose. Il s'agit généralement d'un processus enzymatique. Les enzymes peuvent être présentes dans le produit de base comme dans le cas du malt, produites par des levures ou d'autres champignons microscopiques, ou apportées directement pour déclencher la réaction. En brasserie c'est une autolyse consistant en la transformation des sucres du malt dans de l'eau chauffée afin d'activer les enzymes, principalement l'amylase. (fr)
- In chemistry, saccharification is a term for denoting any chemical change wherein a monosaccharide molecule remains intact after becoming unbound from another saccharide. For example, when a carbohydrate is broken into its component sugar molecules by hydrolysis (e.g., sucrose being broken down into glucose and fructose). Enzymes such as amylases (e.g. in saliva) and glycoside hydrolase (e.g. within the brush border of the small intestine) are able to perform exact saccharification through enzymatic hydrolysis.Through thermolysis, saccharification can also occur as a transient result, among many other possible effects, during caramelization. Supplying more concentrated digestive enzymes in a small intestine model that was designed to simulate the human small intestine resulted with an increased starch saccharification rate, but this did not also increase the rate at which free glucose was absorbed from the model intestine. Furthermore, the total saccharification (digestion) rate had only substantially increased when the model's flow rate was also increased in proportion to the enzyme concentration's increase. Yet altering the test foods' rheological properties by causing them to become more viscous had effectively decreased the model's glucose absorption rate. Unfortunately the baseline enzyme concentrations that were used in these experiments were never justified in relation to physiological kinetics. (en)
- 糖化（とうか、saccharification）とは、デンプン等の多糖類を、少糖類・単糖類に分解する化学反応のこと。動物や植物の生体内で起こるほか、菌類や細菌（糖化菌など）などが分泌する酵素、あるいは酸などによってもこの反応は進行する。 酒造の発酵や製糖の過程でも観察される。化学的には多糖類のグリコシド結合を加水分解することである。なお、製糖を目的とする場合、ブドウ糖と異性化液糖に関しては規格がJASにより定められているが、麦芽糖などその他の糖に関しては特に規定はない。 (ja)
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