ArticleFood science and biotechnology2021
Physicochemical properties of turanose and its potential applications as a sucrose substitute.
Article in Food science and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 19 citations in OpenAlex.
- Amylosucrase as a Versatile Biocatalyst for Next-Generation Functional Ingredients: Starch Modification and Glycoside Synthesis.Comprehensive reviews in food science and food safety · 2026Review
- Phytochemical Profile and Antioxidant Potential ofAntioxidants (Basel, Switzerland) · 2026Article
- Photocatalytic syntheses and evaluation of biological activities of rare disaccharides, 3-O-α-D-glucopyranosyl-D-arabinose.Scientific reports · 2025Article
- Integrative study of Anchusa italica Retz flower's microstructure and chemical composition.Scientific reports · 2025Article
- Cryoprotective effect of turanose on lyophilizedFood science and biotechnology · 2022Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Among the structural isomers of sucrose, turanose has been considered as one of good candidates as novel sweetener due to its mild taste, low calorie, and anti-cariogenicity. Here, various physicochemical properties of turanose, such as solubility, temperature and pH stabilities, viscosity, non-enzymatic browning reaction, and dynamic vapor sorption, were investigated by comparing them to those of other commercial sugars. Turanose did not significantly hydrolyze through the simulated digestion tract overall but in the artificial small intestinal environment specifically, turanose degraded by only 18% when sucrose was hydrolyzed by 36% after 4 h. In addition, physicochemical properties of turanose confirmed that it had a potential to replace sucrose due to similar or better product qualities as a food ingredient than other types of sugars with similar chemical structure. Thus, our study suggests that turanose can be applied as a functional sweetener or bulking agent in food processing.
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Registered trials
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