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Starch Based Sugar; Production, Usage and Health Effect

Yıl 2017, Cilt 1, Sayı 1, 38 - 42, 30.08.2017

Öz

There are two types of sugar production as a sucrose based (sugar beet and/or cane) and a starch based (starch based sugar, SBS). SBS has two fundamental groups, which are glucose syrup and high fructose syrup (HFS).  Corn is used as raw material in the production of SBS. Potato, rice and cassava also tried as raw material beside corn. The syrup is obtained from the hydrolysis of starch to glucose, maltose, maltotriose and dextrins. Enzymatic and acid hydrolyses have been used traditionally to modify native starches and to create glucose syrup. HFS is produced by the hydrolysis of starch into glucose followed by isomerization into fructose. Therefore, glucose syrup is an intermediate in HFS production. Three forms of HFS are commercially available: HFS-42, HFS-55 and HFS-90. Syrup is used in foods to soften texture, add volume, prevent crystallization and to enhance flavor. SBS is also used with sucrose based sugar in food products to enhance their own effect. There is a lot of argument on SBS negative health effect but there is no proved scientific study. In biochemistry view there is no difference between sugar content, calorie value of glucose syrup and fructose syrup. Metabolism of glucose and glucose syrup are same but for HFS there is no regulation by insulin so fructose metabolism rapid and uncontrollable in the body.  SBS is one of the important food intermediate product and can be used to enhance desirable properties of food. Safe and quality syrups can be obtained by food industry but there still needs more study for effects of SBS on human body.

Kaynakça

  • Andrade J.K., Komatsu E., Perreault H., Torres Y.R., Rosa M.R., Felsner M.L. 2016. In house validation from direct determination of 5-hydroxymethyl-2-furfural (HMF) in Brazilian corn and cane syrups samples by HPLC–UV. Food Chemistry 190: 481-486.
  • Bocarsly M.E., Powell E.S., Avena N.M., Hoebel B.G. 2010. High-fructose corn syrup causes characteristics of obesity in rats: Increased body weight, body fat and triglyceride levels. Pharmacology, Biochemistry and Behavior. 97: 101–106.
  • Chandrasekaran M., 2015. Enzymes in Food and Beverage Processing. pp 206-217. CRC Press.
  • Chaplin M., Bucke C. 1990. Enzyme Technology.Cambridge University Press. http://www1.lsbu.ac.uk/water/enztech/starch.html
  • Chen J., Nowakowski C., Green D., Hartel R.W. 2015. State behavior and crystal growth kinetics of sucrose and corn syrup mixtures. Journal of Food Engineering. 161: 1–7.
  • Eke-Ejiofor J. (2015). Functional properties of starches, physico-chemical and rheological properties of glucose syrup made from cassava and different potato varieties. International Journal of Recent Scientific Research. 6, 4400-4406.
  • Foresti M.L., Williams M.D.P., Martinez-Garcia R., Vázquez A. 2014. “Analysis of a preferential action of α-amylase from B. licheniformis towards amorphous regions of waxy maize starch”, Carbohydrate Polymers, 102, 80– 87.
  • Hull, P. (2010). Glucose syrups: Technology and Application. Wiley Blackwell Publication.
  • Jia D., Zhou L., Zheng Y., 2017. Properties of a novel thermostable glucose isomerase mined from Thermus oshimai and its application to preparation of high fructose corn syrup. Enzyme and Microbial Technology. 99: 1-8.
  • Le M.T., Frye R.F., Rivardb C.J., Cheng J., McFannd K.K., Segal M.S., Johnsonb R.J., Johnson J.A. 2012. Effects of high-fructose corn syrup and sucrose on the pharmacokinetics of fructose and acute metabolic and hemodynamic responses in healthy subjects. Metabolism Clinical And Experimental. 61: 641 – 651.
  • Melanson K.J., Zukley L., Lowndes J., Nguyen V., Angelopoulos T.J., Rippe J.M. 2007. Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight women. Nutrition. 23: 103–112.
  • Melanson K.J, Angelopoulos T.J., Nguyen V, Zukley L., Lowndes J., Rippe J.M. 2008. High-fructose corn syrup, energy intake, and appetite regulation. American Journal of Clinical Nutrition. 88:1738S– 44S.
  • Rippe J.M., and Angelopoulos T.J. 2013. Sucrose, High-Fructose Corn Syrup, and Fructose, Their Metabolism and Potential Health Effects: What Do We Really Know?. American Society for Nutrition. Adv. Nutr. 4: 236–245.
  • Sugar Institution of Republic of Turkey. 2017. Annual report of 2016. http://www.sekerkurumu.gov.tr/upload/special/2016%20faliyet%20Raporu.pdf

Yıl 2017, Cilt 1, Sayı 1, 38 - 42, 30.08.2017

Öz

Kaynakça

  • Andrade J.K., Komatsu E., Perreault H., Torres Y.R., Rosa M.R., Felsner M.L. 2016. In house validation from direct determination of 5-hydroxymethyl-2-furfural (HMF) in Brazilian corn and cane syrups samples by HPLC–UV. Food Chemistry 190: 481-486.
  • Bocarsly M.E., Powell E.S., Avena N.M., Hoebel B.G. 2010. High-fructose corn syrup causes characteristics of obesity in rats: Increased body weight, body fat and triglyceride levels. Pharmacology, Biochemistry and Behavior. 97: 101–106.
  • Chandrasekaran M., 2015. Enzymes in Food and Beverage Processing. pp 206-217. CRC Press.
  • Chaplin M., Bucke C. 1990. Enzyme Technology.Cambridge University Press. http://www1.lsbu.ac.uk/water/enztech/starch.html
  • Chen J., Nowakowski C., Green D., Hartel R.W. 2015. State behavior and crystal growth kinetics of sucrose and corn syrup mixtures. Journal of Food Engineering. 161: 1–7.
  • Eke-Ejiofor J. (2015). Functional properties of starches, physico-chemical and rheological properties of glucose syrup made from cassava and different potato varieties. International Journal of Recent Scientific Research. 6, 4400-4406.
  • Foresti M.L., Williams M.D.P., Martinez-Garcia R., Vázquez A. 2014. “Analysis of a preferential action of α-amylase from B. licheniformis towards amorphous regions of waxy maize starch”, Carbohydrate Polymers, 102, 80– 87.
  • Hull, P. (2010). Glucose syrups: Technology and Application. Wiley Blackwell Publication.
  • Jia D., Zhou L., Zheng Y., 2017. Properties of a novel thermostable glucose isomerase mined from Thermus oshimai and its application to preparation of high fructose corn syrup. Enzyme and Microbial Technology. 99: 1-8.
  • Le M.T., Frye R.F., Rivardb C.J., Cheng J., McFannd K.K., Segal M.S., Johnsonb R.J., Johnson J.A. 2012. Effects of high-fructose corn syrup and sucrose on the pharmacokinetics of fructose and acute metabolic and hemodynamic responses in healthy subjects. Metabolism Clinical And Experimental. 61: 641 – 651.
  • Melanson K.J., Zukley L., Lowndes J., Nguyen V., Angelopoulos T.J., Rippe J.M. 2007. Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight women. Nutrition. 23: 103–112.
  • Melanson K.J, Angelopoulos T.J., Nguyen V, Zukley L., Lowndes J., Rippe J.M. 2008. High-fructose corn syrup, energy intake, and appetite regulation. American Journal of Clinical Nutrition. 88:1738S– 44S.
  • Rippe J.M., and Angelopoulos T.J. 2013. Sucrose, High-Fructose Corn Syrup, and Fructose, Their Metabolism and Potential Health Effects: What Do We Really Know?. American Society for Nutrition. Adv. Nutr. 4: 236–245.
  • Sugar Institution of Republic of Turkey. 2017. Annual report of 2016. http://www.sekerkurumu.gov.tr/upload/special/2016%20faliyet%20Raporu.pdf

Ayrıntılar

Birincil Dil İngilizce
Bölüm Article
Yazarlar

Esra ÜNLÜ


Çiğdem SOYSAL (Sorumlu Yazar)

Yayımlanma Tarihi 30 Ağustos 2017
Yayınlandığı Sayı Yıl 2017, Cilt 1, Sayı 1

Kaynak Göster

Bibtex @derleme { ejfst432476, journal = {Eurasian Journal of Food Science and Technology}, issn = {}, eissn = {2667-4890}, address = {Nevşehir Hacı Bektaş Veli Üniversitesi Mühendislik Mimarlık Fakültesi Biyosistem Mühendisliği Bölümü, Nevşehir}, publisher = {İlknur BAĞDATLI}, year = {2017}, volume = {1}, pages = {38 - 42}, doi = {}, title = {Starch Based Sugar; Production, Usage and Health Effect}, key = {cite}, author = {Ünlü, Esra and Soysal, Çiğdem} }
APA Ünlü, E. & Soysal, Ç. (2017). Starch Based Sugar; Production, Usage and Health Effect . Eurasian Journal of Food Science and Technology , , 38-42 . Retrieved from https://dergipark.org.tr/tr/pub/ejfst/issue/37391/432476
MLA Ünlü, E. , Soysal, Ç. "Starch Based Sugar; Production, Usage and Health Effect" . Eurasian Journal of Food Science and Technology 1 (2017 ): 38-42 <https://dergipark.org.tr/tr/pub/ejfst/issue/37391/432476>
Chicago Ünlü, E. , Soysal, Ç. "Starch Based Sugar; Production, Usage and Health Effect". Eurasian Journal of Food Science and Technology 1 (2017 ): 38-42
RIS TY - JOUR T1 - Starch Based Sugar; Production, Usage and Health Effect AU - Esra Ünlü , Çiğdem Soysal Y1 - 2017 PY - 2017 N1 - DO - T2 - Eurasian Journal of Food Science and Technology JF - Journal JO - JOR SP - 38 EP - 42 VL - 1 IS - 1 SN - -2667-4890 M3 - UR - Y2 - 2017 ER -
EndNote %0 Eurasian Journal of Food Science and Technology Starch Based Sugar; Production, Usage and Health Effect %A Esra Ünlü , Çiğdem Soysal %T Starch Based Sugar; Production, Usage and Health Effect %D 2017 %J Eurasian Journal of Food Science and Technology %P -2667-4890 %V 1 %N 1 %R %U
ISNAD Ünlü, Esra , Soysal, Çiğdem . "Starch Based Sugar; Production, Usage and Health Effect". Eurasian Journal of Food Science and Technology 1 / 1 (Ağustos 2017): 38-42 .
AMA Ünlü E. , Soysal Ç. Starch Based Sugar; Production, Usage and Health Effect. EJFST. 2017; 1(1): 38-42.
Vancouver Ünlü E. , Soysal Ç. Starch Based Sugar; Production, Usage and Health Effect. Eurasian Journal of Food Science and Technology. 2017; 1(1): 38-42.
IEEE E. Ünlü ve Ç. Soysal , "Starch Based Sugar; Production, Usage and Health Effect", Eurasian Journal of Food Science and Technology, c. 1, sayı. 1, ss. 38-42, Ağu. 2017

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com