Tas Ozan, Ertugrul Ulku, Grunin Leonid, Oztop Mecit Halil
Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey.
Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany.
Foods. 2022 Apr 15;11(8):1148. doi: 10.3390/foods11081148.
The hydration behavior of sugars varies from each other and examining the underlying mechanism is challenging. In this study, the hydration behavior of glucose, fructose, allulose (aka rare sugar), and sucrose have been explored using different Time Domain Nuclear Magnetic Resonance (TD-NMR) approaches (relaxation times, self-diffusion, and Magic Sandwich Echo (MSE)). For that purpose, the effects of different sugar concentrations (2.5%, 5%, 10%, 15%, 20%, 30%, and 40%) (/) and hydration at different times for 1 day were investigated by T relaxation times and self-diffusion coefficients. Crystallinity values of the solid and hydrated sugars were also determined with MSE. Change in T relaxation times with concentration showed that the fastest binding with water (parallel with the shortest T values) was observed for sucrose for all concentrations followed by glucose, fructose, and allulose. Furthermore, dependency of T relaxation times with hydration time showed that sucrose was the fastest in binding with water followed by glucose, fructose, and allulose. The study showed that allulose, one of the most famous rare sugars that is known to be a natural low-calorie sugar alternative, had the lowest interaction with water than the other sugars. TD-NMR was suggested as a practical, quick, and accurate technique to determine the hydration behavior of sugars.
不同糖类的水合行为各不相同，探究其潜在机制具有挑战性。在本研究中，已使用不同的时域核磁共振（TD-NMR）方法（弛豫时间、自扩散和魔三明治回波（MSE））探究了葡萄糖、果糖、阿洛酮糖（又名稀有糖）和蔗糖的水合行为。为此，通过T弛豫时间和自扩散系数研究了不同糖浓度（2.5%、5%、10%、15%、20%、30%和40%）以及1天内不同时间的水合作用的影响。还使用MSE测定了固体糖和水合糖的结晶度值。T弛豫时间随浓度的变化表明，在所有浓度下，蔗糖与水的结合最快（与最短的T值平行），其次是葡萄糖、果糖和阿洛酮糖。此外，T弛豫时间与水合时间的相关性表明，蔗糖与水结合最快，其次是葡萄糖、果糖和阿洛酮糖。该研究表明，阿洛酮糖作为最著名的稀有糖之一，已知是一种天然低热量糖替代品，其与水的相互作用比其他糖类最低。TD-NMR被认为是一种实用、快速且准确的测定糖类水合行为的技术。
