肥胖和糖尿病为威胁人类健康的常见疾病,其发生与人们的饮食结构有密切关系。高热量的食物,如糖类的过多摄入,是这类疾病发生的重要原因。本文介绍了低热量甜味剂稀有糖D-阿洛酮糖的基本性质以及其对健康的影响,并着重概括了近几年阿洛酮糖的催化生产以及分离纯化研究方向的进展。在此基础上,对阿洛酮糖的工业化生产提出了展望。 Obesity and diabetes are common diseases that threaten human health and are closely related to diet structure. This article summarizes the properties of low-calorie rare sugar allulose and its role and focuses on recent progress in the catalytic production of allulose, its separation and purification. On this basis, the prospect of industrial production of allulose has been put forward.
阿洛酮糖,生产,分离, D-Allulose Production SeparationD-阿洛酮糖的生产纯化研究进展
国际稀有糖协会(The International Society of Rare Sugars, ISRS)规定,稀有糖以及稀有糖的衍生物是指在自然界中存在量极其稀少的单糖。阿洛酮糖(D-allulose或D-psicose),是一种稀有糖。其少量地存在于小麦、鼠刺属植物,以及加工后的甘蔗和甜菜糖浆中;另外,阿洛酮糖也少量地存在于果糖和葡萄糖的混合糖浆中;在高糖量食品的加热处理过程中,阿洛酮糖可以由非酶催化反应从果糖转化而产生,因此,其在酱料、果汁、甘蔗和甜菜糖浆等加工食物中也微量存在。阿洛酮糖是果糖的三号位碳对应的差向异构体,属于己酮糖,其结构简式如图1所示。阿洛酮糖为白色固体晶体,无气味,具有较大的溶解度,柔和的口感,其具有传统甜味剂蔗糖70%的甜度,却几乎不提供任何热量。其与食物中的蛋白质,如鸡蛋蛋白发生的美拉德反应能够改善食物的凝胶特性、增强食物的口味,且能够减少食物加工过程中的氧化,因此很适用于食品工业 [4]。表1归纳了阿洛酮糖部分重要的性质。
刘侯,刘有才. D-阿洛酮糖的生产纯化研究进展 Progress in Production and Purification of D-Allulose[J]. 生物过程, 2018, 08(02): 33-39. https://doi.org/10.12677/BP.2018.82004
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