2009_Book_FoodChemistry

1022 Index
–, egg white 549(T)
–, legume 746, 749(T)
–, –, amino acid composition 753(T)
–, –, molecular weight 749(T)
–, –, sedimentation coefficient 749(T)
–, –, subunit 746, 749
Globulin, 11S-
–, legume 746
Globulin, 7S-
–, legume 749
–, soybean, dissociation 751(F)
Glucan, β - 330
–, cereal 703
–, determination, NIR 706(T)
Glucan, β -D-
–, conformation 297(F)
–, solubility 703
Glucitol 261, 261
Glucanase, β - 335
–, relative sweetness 259(T)
Glucoamylase 333
Glucobrassicin 789(T)
Glucofructan, wheat 703, 703
Glucofuranose, α-D- 252, 255(T)
Glucofuranose, β -D- 252, 255(T)
Glucogallin, β -D- 825
Glucoiberin 789(T)
Glucokinase, inhibition 127(T)
Gluconapin 789(T)
Gluconate, additive 455(T)
Gluconic acid 262
–, honey 889
Glucono-δ -lactone 262, 449
Glucono-γ-lactone 262
Glucopyranose, α-D- 252, 255(T)
–, borate complex 252, 253
Glucopyranose, β -D- 255(T)
Glucopyranosidomannitol 874
Glucopyranosidosorbitol, 1-0-α-D- 874
Glucopyranosidosorbitol, 6-0-α-D- 874
Glucose 251
–, Bifidus pathway 521(F)
–, cyclization 249
–, enolization 264, 265
–, enzymatic analysis 138, 138(F), 139(T)
–, equilibrium mixture 255(T)
–, fruit 818(T)
–, glycemic index 867
–, heterofermentation 521(F)
–, homofermentation 521(F)
–, isomerization 266, 266
–, legume 760(T)
–, Maillard reaction 270, 271
–, metabolism, lactic acid bacteria 521(F)
–, nutritional/physiological property 864(T), 866
–, occurrence 250(T)
–, oxidation with cupric ion 267, 267
–, production 863(T), 876
–, reaction with glucose oxidase 139(T)
–, relative sweetness 259(T), 513(T), 863(T)
–, solubility 862(T)
–, solution, freezing temperature 855(F)
–, specific rotation 258(T)
–, stability 862
–, sweet taste, AH/B/X-model 261
–, –, temperature dependence 866(F)
–, sweetness receptor 433, 434(F)
–, taste threshold value 259(T)
–, utilization 877
Glucose 6-phosphate dehydrogenase, enzymatic
analysis 138
–, inhibition 127(T)
–, reaction 139(T)
Glucose dehydrogenase, inhibition 127(T)
Glucose isomerase, industrial application 154
Glucose oxidase, application 149
–, honey 887, 887(F)
–, mechanism 102, 102
–, phase transition temperature 137
–, reaction 139(T)
Glucose phosphate isomerase, reaction 139(T)
Glucose syrup, hydrogenated 877
–, –, production 863(T), 877
–, –, relative sweetness 863(T)
–, production 863(T), 875
–, relative sweetness 863(T)
–, viscosity 865(F)
Glucose, α-D-
–, conformation 1 C 4 254
–, conformation 4 C 1 254
–, energy content 255(T)
Glucose, β -D-
–, conformation 1 C 4 254
–, conformation 4 C 1 254
–, energy content 255(T), 863(T)
Glucose, D- 252
–, proton resonance spectrum 256, 257(F)
Glucose, L- 878
Glucose/fructose syrup, production 877
–, relative sweetness 863(T)
Glucosidase, α-
–, honey 886
–, inhibition 127(T)
–, isolation 096(T)
–, pH optimum 129(T)
–, reaction 139(T)
–, substrate specificity 095(T)
Glucosidase, β - 335, 337(T)
–, emulsin 760
–, substrate analog inhibitor 108, 108
Glucosidase, β -D-
–, immobilization, stability 148(F)