Decrease in the d-Psicose Content of Processed Foods Fortified with a Rare Sugar

Oshima, Hisaka; Ozaki, Yuka; Kitakubo, Yuka; Hayakawa, Shigeru

doi:10.3136/fstr.20.415

Cited by 14 publications

(9 citation statements)

References 18 publications

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“…This was explained by the caramelization reactions. While preparing the gels, temperature was kept at 109°C 31 . Although moisture contents were not that low for caramelization to occur, darker color obtained in non‐protein samples prepared with d ‐Allulose was attributed to caramelization.…”

Section: Resultsmentioning

confidence: 99%

Understanding the role of d‐Allulose and soy protein addition in pectin gels

Ateş

Özvural

2020

J of Applied Polymer Sci

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D-Allulose (a monosaccharide and C3 epimer of fructose), one of the common rare sugars is getting attention due to its low caloric values. In this study, D-Allulose was used as a replacement of sucrose at different ratios (D-Allulose/ Sucrose: 35/0, 20/15, 10/25, 0/35) to formulate pectin-based soft confectionery gels. Soy protein isolate was also added to increase the protein content. Physical properties, such as hardness, moisture content, pH, and color, were measured for the gels. Higher hardness values were obtained for the soy protein containing gels due to pectin-soy protein interaction (p < 0.05). Also, higher moisture content was observed in soy protein containing gels (p < 0.05). In addition, nuclear magnetic resonance T 2 relaxation times were measured at low field ($0.5 T) to determine how the water distribution in the samples changed and to observe how D-Allulose affected the polymer-water interactions. The study also showed that the presence of D-Allulose increased the crystallization tendency (% crystallinity of 7.9) of the pectin gels. X-ray diffraction results showed the D-allulose peaks at 33.76 and 48.68 o θ. Morphologies of the gels were also examined by scanning electron microscope. Sugar type and soy protein isolate addition were found to have significant impact on the gel formulations.

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Section: Resultsmentioning

confidence: 99%

Understanding the role of d‐Allulose and soy protein addition in pectin gels

Ateş

Özvural

2020

J of Applied Polymer Sci

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“…It has important physiological functions, such as blood glucose suppressive effect, reactive oxygen species scavenging activity, and neuroprotective effect . In addition, it can improve the gelling behavior and produce good flavor during food processing . Importantly, was ‘generally regarded as safe’ (GRAS) by the Food and Drug Administration (FDA) in June 2012 (GRN No.…”

Section: Introductionmentioning

confidence: 99%

“…[4][5][6][7] In addition, it can improve the gelling behavior and produce good flavor during food processing. 1,8 Importantly, was 'generally regarded as safe' (GRAS) by the Food and Drug Administration (FDA) in June 2012 (GRN No. 400), and has been allowed to be used as an ingredient in a range of foods and dietary supplements.…”

Section: Introductionmentioning

confidence: 99%

D‐psicose 3‐epimerase secretory overexpression, immobilization, and d‐psicose biotransformation, separation and crystallization

Lin

Guo

et al. 2017

J of Chemical Tech & Biotech

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BACKGROUND D‐psicose is a rare sugar and exists in extremely small quantities in nature. It has important physiological functions and is allowed to be used as an ingredient in foods and dietary supplements. The aim of this study is to develop the biotransformation, separation and purification methods for highly efficient mass production of d‐psicose. RESULTS First, the gene of d‐psicose 3‐epimerase (DPE) from Ruminococcus sp. was cloned and overexpressed in the food‐grade microorganism Bacillus pumilus, and the recombinant protein was soluble, bioactive, and secretory overexpressed at a high level. The substrate specificity and metal ion effects of DPE were investigated. The recombinant DPE was immobilized onto anion exchange resin matrix, and the enzymatic properties and rounds of reuses of the immobilized DPE were investigated. Then, d‐psicose was produced using the immobilized enzyme, separated by simulated moving bed chromatography (SMB), and finally purified by crystallization. The purity of the d‐psicose crystal reached 99.1%. CONCLUSION Food grade high purity d‐psicose can be efficiently produced and purified using the methods developed in this research, which can be easily scaled up for industrial‐scale mass production. © 2017 Society of Chemical Industry

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“…D‐psicose has important physiological functions, such as blood glucose suppressive effect, reactive oxygen species scavenging activity, and neuroprotective effect . In addition, it can improve the gelling behavior and produce good flavor during food processing . It was considered ‘generally regarded as safe’ (GRAS) by the food and drug administration (FDA) in June 2012 (GRN No.…”

Section: Introductionmentioning

confidence: 99%

“…8 In addition, it can improve the gelling behavior and produce good flavor during food processing. 9 It was considered 'generally regarded as safe' (GRAS) by the food and drug administration (FDA) in June 2012 (GRN No. 400), and is allowed to be used as an ingredient in foods and dietary supplements.…”

Section: Introductionmentioning

confidence: 99%

Enzymatic fructose removal from D‐psicose bioproduction model solution and the system modeling and simulation

Zhang

Lin

et al. 2017

J of Chemical Tech & Biotech

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BACKGROUND The rare sugar D‐psicose has important physiological functions, and has been used as an ingredient in foods and dietary supplements. It can be mass produced from D‐fructose in industry. However, separation of D‐psicose from D‐fructose is difficult. RESULTS In this research, a reaction purification system consisting of two continuous stirred tank reactors (CSTR) containing immobilized glucose isomerase (GI) and glucose oxidase (GOD), respectively, for D‐fructose removal was constructed. Using this system D‐fructose was transformed into gluconic acid and separated from D‐psicose easily using anion exchange resin. Modeling and simulation was carried out for this system and the model was verified by experiments and used in process predictions. CONCLUSION D‐Psicose can be efficiently purified using the proposed reaction purification system. The final purity of the D‐psicose is 91.2%, which meets the need for crystallization to obtain highly purified product. The mathematical model developed for this system can simulate and predict the process well, which is useful in process analysis, prediction, and optimization to save time and costs compared with laboratory experiments. © 2017 Society of Chemical Industry

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Decrease in the d-Psicose Content of Processed Foods Fortified with a Rare Sugar

Cited by 14 publications

References 18 publications

Understanding the role of d‐Allulose and soy protein addition in pectin gels

Understanding the role of d‐Allulose and soy protein addition in pectin gels

D‐psicose 3‐epimerase secretory overexpression, immobilization, and d‐psicose biotransformation, separation and crystallization

Enzymatic fructose removal from D‐psicose bioproduction model solution and the system modeling and simulation

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