| 词条 | Psicose |
| 释义 |
| Verifiedfields = changed | Watchedfields = changed | Name=Psicose | verifiedrevid = 464375941 | ImageFile=Psicose.png | ImageSize=200px | IUPACName=(3R,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-one | OtherNames= D-Psicose; D-Allulose; D-Ribo-2-hexulose |Section1={{Chembox Identifiers | ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}} | ChemSpiderID = 81254 | InChI = 1/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h3,5-9,11-12H,1-2H2/t3-,5-,6+/m1/s1 | InChIKey = BJHIKXHVCXFQLS-PUFIMZNGBH | StdInChI_Ref = {{stdinchicite|correct|chemspider}} | StdInChI = 1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h3,5-9,11-12H,1-2H2/t3-,5-,6+/m1/s1 | StdInChIKey_Ref = {{stdinchicite|correct|chemspider}} | StdInChIKey = BJHIKXHVCXFQLS-PUFIMZNGSA-N | CASNo_Ref = {{cascite|changed|??}} | CASNo=23140-52-5 | PubChem=90008 | ChEBI_Ref = {{ebicite|correct|EBI}} | ChEBI = 27605 | SMILES = O=C([C@H](O)[C@H](O)[C@H](O)CO)CO | MeSHName=psicose |Section2={{Chembox Properties | C=6 | H=12 | O=6 | Appearance= | Density= | MeltingPtC= 58 | MeltingPt_notes = [1] | BoilingPt= | Solubility= |Section3={{Chembox Hazards | MainHazards= | FlashPt= | AutoignitionPt = }} D-Psicose (D-allulose, D-ribo-2-hexulose, C6H12O6) is a low-energy monosaccharide sugar present in small quantities in natural products. First identified in wheat more than 70 years ago, psicose is a C-3 epimer of D-fructose, and is present in small quantities in agricultural products and commercially prepared carbohydrate complexes. The sweetness of psicose is estimated to be 70% of the sweetness of sucrose.[2] As of 2018, major commercial food or beverage manufacturers use psicose as a sweetener. HistoryThe first mass-production method for psicose was established when Ken Izumori at Kagawa University in Japan discovered the key enzyme, D-tagatose 3-epimerase, to convert fructose to D-psicose in 1994.[3][4] This method of production has a high yield, but suffers from a very high production cost. The U.S. Food and Drug Administration (FDA) lists psicose as generally recognized as safe (GRAS).[5] Psicose is not approved for use in the European Union. CJ CheilJedang was the first company to file for GRAS status in the US.[6] Commercial applicationCommercial manufacturers and food laboratories are looking into properties of D-psicose that may differentiate it from sucrose and fructose sweeteners, including an ability to induce the high foaming property of egg white protein and the production of antioxidant substances produced through the Maillard reaction.[7] Commercial uses of psicose include low-calorie sweeteners in beverages, yogurt, ice cream, baked goods, and other typically high-calorie items. London-based Tate & Lyle released its proprietary variant of psicose, known as Dolcia Prima allulose,[8] and U.S.-based Anderson Global Group released its own proprietary variant into the North American market in 2015.[9][10] References1. ^{{cite book |title= CRC Handbook of Data on Organic Compounds |editor-first1= David R. |editor-last1= Lide |editor-first2= G.W.A. |editor-last2= Milne |page= 4596 |edition= 3rd |publisher= CRC Press |date= 30 Dec 1993 }} {{Carbohydrates}}2. ^{{cite journal |last1= Chung |first1= Min-Yu |first2= Deok-Kun |last2= Oh |first3= Ki Won |last3= Lee |title= Hypoglycemic health benefits of D-psicose |journal= J Agric Food Chem |volume= 60 |issue= 4 |pages= 863-869 |publisher= ACS |date= 1 Feb 2012 |pmid= 22224918 |doi= 10.1021/jf204050w }} 3. ^{{Cite journal |last1=Itoh |first1=Hiromichi |last2=Okaya |first2=Hiroaki |last3=Khan |first3=Anisur Rahman |last4=Tajima |first4=Shigeyuki, |last5=Hayakawa |first5=Shigeru |last6=Izumori |first6=Ken |display-authors=3 |year=1994 |title=Purification and characterization of D-tagatose 3-epimerase from Pseudomonas sp. ST-24 |journal=Biosci Biotechnol Biochem |volume=58 |pages=2168–2171 |doi=10.1271/bbb.58.2168 |url=http://www.journalarchive.jst.go.jp/japanese/jnlabstract_ja.php?cdjournal=bbb1992&cdvol=58&noissue=12&startpage=2168 |archive-url=https://archive.is/20120804110924/http://www.journalarchive.jst.go.jp/japanese/jnlabstract_ja.php?cdjournal=bbb1992&cdvol=58&noissue=12&startpage=2168 |dead-url=yes |archive-date=2012-08-04 }} 4. ^{{cite journal |last1= Itoh |first1= Hiromichi |first2= Tomoko |last2=Sato |first3= Ken |last3= Izumori |title= Preparation of D-psicose from D-fructose by immobilized D-tagatose 3-epimerase |journal= J Fermentation and Bioengineering |volume= 80 |issue= 1 |pages= 101–103 |publisher= Elsevier B.V. |year= 1995 |doi= 10.1016/0922-338X(95)98186-O }} 5. ^{{cite news|title=U.S. FDA. Agency Response Letter GRAS Notice No. GRN 000400.|url=http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/ucm319617.htm|accessdate=12 July 2015|publisher=FDA}} 6. ^{{cite web|title=GRAS Notice|url=http://www.fda.gov/ucm/groups/fdagov-public/@fdagov-foods-gen/documents/document/ucm277372.pdf|website=fda.gov|publisher=FDA|accessdate=12 July 2015}} 7. ^{{cite news|last1=Daniells|first1=Stephan|title=Rare sugar may replace sucrose for bakery and beyond|url=http://www.foodnavigator.com/Science/Rare-sugar-may-replace-sucrose-for-bakery-and-beyond|accessdate=12 July 2015|publisher=Food Navigator|date=9 June 2008}} 8. ^{{cite web |last= Watson |first= Elaine |title= Tate & Lyle unveils Dolcia Prima allulose low-calorie-sugar: ‘We believe this will change the food and beverage landscape forever’ |website= foodnavigator-usa.com |publisher= William Reed Business Media SAS |date= 25 Feb 2015 |url= http://www.foodnavigator-usa.com/Suppliers2/Tate-Lyle-unveils-Dolcia-Prima-allulose-low-calorie-sugar}} 9. ^{{cite news|last1=Gelski|first1=Jeff|title=New low-calorie sweetener to launch at I.F.T.|url=http://www.foodbusinessnews.net/articles/news_home/Supplier-Innovations/2015/06/New_lowcalorie_sweetener_to_la.aspx?ID={C0B602CE-EFF5-4686-81B7-B8382DFF113F}|accessdate=12 July 2015|publisher=Food Business News|date=30 June 2015}} 10. ^{{cite web|title=AllSweet|url=http://www.andersonglobalgroup.com/products/allsweet.php|publisher=Anderson Global Group}} 1 : Ketohexoses |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。