The starch in oranges comes mainly from the endosperm in the fruit. Amylose is one of the most common forms of carbohydrates and consists of a large number of glucose molecules. When oranges ripen, the amyloplasts in them begin a chemical reaction with the sugars in the juice.
There are two types of sugar in oranges: sucrose and fructose. Sucrose is a complex sugar made by combining glucose and fructose molecules and has high antioxidant properties. Fructose, on the other hand, is a simple sugar with a sweet flavor and weaker antioxidant properties.
The main influences on the process of orange saccharification are the ripeness of the orange and the storage conditions. Ripe oranges have a lower amylose content, so the saccharification process is slower. High storage temperatures accelerate the saccharification process, but reduce the quality of the fruit.
The specific steps of the orange saccharification process are as follows:
1. Enzymatic decomposition: Enzymes are the key factors that catalyze the hydrolysis of complex sugars into simple sugars. Enzymes can be present on the surface of the orange peel or in the juice.
2. Breakdown of large molecules of sugar into smaller ones: Large molecules of sugar such as amylose and sucrose are broken down by enzymes into smaller molecules of sugar.
3. Reaction between monosaccharide molecules: the reaction between monosaccharide molecules is a key part of the saccharification process. Sucrose and fructose molecules are linked by water molecules to form longer sugar chains.
4. Pigment formation: When the fruit breaks through the peel, oxygen in the outside air reacts with the sugar molecules to produce a brown pigment.
Orange saccharification process is a complex chemical reaction, involving a variety of substances and reaction links. By mastering the laws of the saccharification process, you can make delicious marmalade and fruit wine.