NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ

Year 2021, Volume: 46 Issue: 4, 925 - 938, 17.05.2021

Hazal Özhanlı , Duygu Bilgin Ceren Mutlu , Mustafa Erbas

https://doi.org/10.15237/gida.GD21010

Abstract

Şekerler; duyusal olarak tatlı tada sahip, suda çözünürlüğü yüksek ve molekül ağırlıkları düşük karbonhidratlar olarak tanımlanabilir. Doğada yüksek miktarda bulunan şekerler yaygın şekerler ve düşük miktarda bulunan şekerler ise nadir şekerler olarak adlandırılırlar. Nadir bir şeker olan D-allüloz, D-fruktozun 3. karbondan epimerik izomeridir. D-allüloz aynı zamanda D-glikoza eşdeğer tatlı tada, oldukça düşük enerji içeriğine ve glisemik indeks değerine sahip olması gibi özellikleri ile de gıda teknolojisinde kullanım potansiyeline sahip bir bileşendir. D-allülozun diğer endüstriyel şekerlere alternatif bir bileşen olarak kullanımı için doğal kaynakları yetersizdir. Bu nedenle D-allülozun diğer yaygın heksoz şekerlerden üretilmesi gerekmektedir. D-allülozun en genel üretim yöntemi; D-fruktozun, D-tagatoz 3-epimeraz veya D-allüloz 3-epimeraz enzimleri ile D-allüloza dönüştürülmesidir. Bu çalışmada; D-allülozun bazı özellikleri, sağlık üzerine etkileri, üretim yöntemleri ve gıdalarda kullanım potansiyeli derlenmiştir.

Keywords

Şeker, Nadir şeker, D-allüloz, D-psikoz, D-tagatoz 3-epimeraz

D-ALLULOSE, A RARE SUGAR, AND ITS USAGE POSSIBILITIES IN NUTRITION AND PRODUCTION METHODS

Abstract

Sugars are defined as carbohydrates with a sweet taste, high water solubility, and low molecular weight. Sugars found in high amounts in nature are classified as common sugars, sugars found in low amounts are classified as rare sugars. D-allulose, a rare sugar, is the C-3 epimeric isomer of D-fructose. D-allulose is also an ingredient having the potential for usage in food technology with its properties such as sweet taste equivalent to D-glucose, very low energy content and glycemic index value. Natural resources are insufficient for D-allulose to be used as an alternative ingredient to other industrial sugars. Therefore, D-allulose must be produced from other common hexose sugars. The most common production method of D-allulose is the conversion of D-fructose to D-allulose by D-tagatose 3-epimerase or D-allulose 3-epimerase enzymes. In this study; some properties, effects on health, production methods and potential usage in foods of D-allulose are reviewed.

Keywords

Rare sugar, Sugar, D-allulose, D-psicose, D-tagatose 3-epimerase

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