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The effects of D-allulose on the gelatinization and gelling properties of wheat starch
International Journal of Biological MacromoleculesD-Allulose, with its low calorie content and sweetness comparable to sucrose, has gained significant attention from researchers as an ideal substitute for sucrose. Here, we investigated the effects of D-allulose on the physicochemical properties and texture of wheat starch. The gelatinization results showed that D-allulose (D-allulose: wheat starch = 1:
Xinliang Liu, Jidong Liu
exaly +3 more sources
Engineering Escherichia coli for D-allulose biosynthesis from glycerol
Journal of BiotechnologyD-allulose, a naturally occurring monosaccharide, is present in small quantities in nature. It is considered a valuable low-calorie sweetener due to its low absorption in the digestive tract and zero energy for growth. Most of the recent efforts to produce D-allulose have focused on in vitro enzyme catalysis. However, microbial fermentation is emerging
Qiang, Guo +5 more
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Two-step biosynthesis of d-allulose via a multienzyme cascade for the bioconversion of fruit juices
Food Chemistry, 2021Fuping Lu, Hui-Min Qin, Zhiyuan Feng
exaly
Bioproduction of D‐allulose: Properties , applications, purification, and future perspectives
Comprehensive Reviews in Food Science and Food Safety, 2021Bo Jiang, Tao Zhang
exaly
D-ALLULOSE 3-EPIMERASES FOR BIOCONVERSION OF D-FRUCTOSE TO D-ALLULOSE
2021MAO GUOHONG +6 more
openaire +2 more sources
d-Allulose and Some Methylated Derivatives
Journal of the American Chemical Society, 1942F. W. Zerban, Louis Sattler
openaire +1 more source