D-Alluloz Üretim Yöntemleri

Year 2022, , 305 - 312, 11.10.2022

Erva Parıldı Osman Kola

https://doi.org/10.24323/akademik-gida.1187167

Abstract

Nadir şekerler, alternatif tatlandırıcılar olarak sağlık açısından oldukça faydalı olmaları ve endüstriyel açıdan ekonomik değerlerinin yüksek olmaları sebebiyle büyük ilgi görmektedir. Nadir şekerlerin doğada çok sınırlı miktarlarda bulunması, bitkilerden elde edilen yaygın şekerlerin enzimatik, kimyasal veya diğer yollarla nadir şekerlere dönüştürülmesine yönelik çalışmaları teşvik etmiştir. Nadir şekerler arasında çok önemli bir yere sahip olan D-alluloz, sakkaroza çok yakın bir tatlılığa sahip olması ve düşük kalorisi ile dikkat çeken bir şekerdir. Kandaki glikoz seviyesini düşürme, insülin direncini iyileştirme, vücuttaki yağ birikimini azaltma ve ateş düşürme gibi birçok biyolojik fonksiyonu düzenleme özelliğine sahip olması, bunun yanı sıra, yüksek çözünürlüğe ve gıda dokusu üzerinde olumlu etkilere sahip olması, bu şekerin gıda işlemede kullanımını daha cazip hale getirmektedir. D-alluloz "sindirilemeyen karbonhidrat" olarak bilinmektedir. Birçok meyve ve içecekte ve bazı tahıl ürünlerinde doğal olarak bulunmaktadır. Günümüzde D-alluloz, bitkiden ekstraksiyon, kimyasal sentez, enzimatik dönüşüm gibi birçok yöntemle üretilebilmekte ve bazı gıda maddelerinin üretiminde güvenle kullanılabilmektedir. Bu derlemede, günümüze kadar geliştirilmiş ve uygulanmış olan D-alluloz üretim yöntemleri açıklanmış, bu yöntemler arasındaki farklar ve birbirlerine göre avantajları ve dezavantajları tartışılmıştır.

Keywords

D-alluloz, Nadir şeker, Üretim yöntemleri, Enzimatik dönüşüm

Production Methods of D-Allulose

Abstract

Rare sugars are of great interest as alternative sweeteners because they are beneficial for human health and have a high industrial value. The existence of rare sugars in nature in very limited quantities has encouraged studies to convert common sugars obtained from plants into rare sugars by enzymatic, chemical or other methods. D-allulose, which has a very important place among rare sugars, is a sugar that stands out with its low calorie and sweetness very close to sucrose. It has the ability to regulate many biological functions such as lowering blood glucose level, improving insulin resistance, reducing fat accumulation in the body and reducing fever, as well as having high solubility and positive effects on food tissue, making the use of this sugar more efficient in food processing. D-allulose is known as "indigestible carbohydrate". It occurs naturally in many fruits and beverages and some cereal products. Today, D-allulose can be produced in many ways such as plant extraction, chemical synthesis, enzymatic conversion and can be safely used in the production of some foodstuffs. In this review, D-allulose production methods are presented, differences in these methods and their advantages and disadvantages are compared to each other.

Keywords

D-alluloz, Rare sugar, Production methods, Enzymatic conversion

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