Understanding the role of <scp>d</scp><scp>‐Allulose</scp> and soy protein addition in pectin gels

Ateş, Elif Gökçen; Özvural, Emin Burçin

doi:10.1002/app.49885

Cited by 14 publications

(27 citation statements)

References 37 publications

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“…Among the sugar concentrations, average relaxation times decreased as sucrose content increased. Higher water-binding ability of SPI resulted in higher gastric juice uptake, and at the same time, presence of D-allulose made water more mobile compared to sucrose as confirmed by other experiments (Ates et al, 2020).…”

Section: Scanning Electron Microscopy (Sem) Of the Gels Before And After Digestionsupporting

confidence: 75%

In vitro digestibility of rare sugar (D‐allulose) added pectin–soy protein gels

Ateş

Özvural

2021

Int J of Food Sci Tech

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Confectionery gels are known to be high-caloric products due their high sugar content. Changing their formulations by substituting the sugar with alternative natural sweeteners and functionalising them, the addition of proteins has gained attention. Understanding the rate of digestion of these products is also important for selecting the appropriate formulation. In this study, in vitro gastric digestion behaviour of the gels formulated with D-allulose, a low-calorie rare sugar, soy protein isolate (SPI) (1%, 2.5%) and pectin (4%) were examined. Digestion decreased the hardness of the gels (P < 0.05), but, at 2.5% SPI concentration. Moisture content of the samples increased after digestion and presence of SPI induced higher water uptake. At the end of 2 h of digestion, 1% soy protein isolate containing gels had the highest brix values showing that after a certain concentration, soy protein isolate governed the system due to improved soy protein-pectin interaction or due to improved gelation with Maillard reaction. NMR relaxometry experiments further confirmed the changes in the gels with the increase in T 2 values. Power law model was fitted for the dissolution behaviour using the o Brix values of the digestion medium. Dissolution of sugar and the contribution of SPI to the gel network were clearly observed in SEM images. Results showed that these gels had the potential to slow down the emptying rate of stomach thus could lead to 'fullness' for a longer time.

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Section: Scanning Electron Microscopy (Sem) Of the Gels Before And After Digestionsupporting

confidence: 75%

In vitro digestibility of rare sugar (D‐allulose) added pectin–soy protein gels

Ateş

Özvural

2021

Int J of Food Sci Tech

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“…Therefore, a proper combination and concentration of polymers is essential for the formation of gel matrices and their stability. This subject becomes even more complex for confectionery gel systems containing several gelling agents, including proteins and polysaccharides [ 5 , 20 , 21 , 22 , 23 , 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar

et al. 2022

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Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. 1H NMR spin-lattice relaxation experiments were performed for the collection of products in a broad frequency range from 4 KHz to 30 MHz to get insight into the influence of different sugar types and SPI on the dynamics of water in composite gel systems. The relaxation data have been decomposed into relaxation contributions associated with two different pools of water molecules characterized by different mobility. The translation dynamics of water molecules has been quantitatively described in terms of a dedicated relaxation model. The influence of the sample composition (the type of sugar and/or the presence of SPI) on the water mobility was thoroughly discussed. The results indicate that the addition of soy protein does not affect water dynamics for samples including sucrose. In addition, as the complementary measurements, physical properties of the products, such as the moisture content, water activity and texture, were investigated in terms of X-ray diffraction and thermogravimetric analysis.

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“…The addition of D-allulose can make products produce a stronger water holding capacity in foods compared with that of sucrose. Soy gels with added D-allulose have a remarkable impact on digestive behavior, a property that can be used to design low-calorie, satiety enhancing confectionery products [62,63]. Unlike sucrose and sorbitol, heating of myofibrillar protein with D-allulose facilitates the formation of both disulfide and non-disulfide crosslinks, which may be related to the mechanical properties and water holding capacity of D-allulose gels [64].…”

Section: Application Of D-allulose In Food Industriesmentioning

confidence: 99%

Research Advances of d-allulose: An Overview of Physiological Functions, Enzymatic Biotransformation Technologies, and Production Processes

Xia

Cheng

et al. 2021

Foods

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d-allulose has a significant application value as a sugar substitute, not only as a food ingredient and dietary supplement, but also with various physiological functions, such as improving insulin resistance, anti-obesity, and regulating glucolipid metabolism. Over the decades, the physiological functions of d-allulose and the corresponding mechanisms have been studied deeply, and this product has been applied to various foods to enhance food quality and prolong shelf life. In recent years, biotransformation technologies for the production of d-allulose using enzymatic approaches have gained more attention. However, there are few comprehensive reviews on this topic. This review focuses on the recent research advances of d-allulose, including (1) the physiological functions of d-allulose; (2) the major enzyme families used for the biotransformation of d-allulose and their microbial origins; (3) phylogenetic and structural characterization of d-allulose 3-epimerases, and the directed evolution methods for the enzymes; (4) heterologous expression of d-allulose ketose 3-epimerases and biotransformation techniques for d-allulose; and (5) production processes for biotransformation of d-allulose based on the characterized enzymes. Furthermore, the future trends on biosynthesis and applications of d-allulose in food and health industries are discussed and evaluated in this review.

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

Cited by 14 publications

References 37 publications

In vitro digestibility of rare sugar (D‐allulose) added pectin–soy protein gels

In vitro digestibility of rare sugar (D‐allulose) added pectin–soy protein gels

Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar

Research Advances of d-allulose: An Overview of Physiological Functions, Enzymatic Biotransformation Technologies, and Production Processes

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