Investigation of the Hydration Behavior of Different Sugars by Time Domain‐NMR

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TAŞ O., ERTUĞRUL Ü., Grunin L., ÖZTOP H. M.

Foods, cilt.11, sa.8, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 11 Sayı: 8
  • Basım Tarihi: 2022
  • Doi Numarası: 10.3390/foods11081148
  • Dergi Adı: Foods
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: TD-NMR, allulose, hydration, self-diffusion coefficient, magic sandwich echo, WATER SELF-DIFFUSION, FOOD-SCIENCE, SUCROSE, MUTAROTATION, COEFFICIENTS, RELAXOMETRY, TEMPERATURE, GLUCOSE, LACTOSE, NUMBER
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

© 2022 by the authors. Licensee MDPI, Basel, Switzerland.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%) (w/v) and hydration at different times for 1 day were investigated by T2 relaxation times and self‐diffusion coefficients. Crystallinity values of the solid and hydrated sugars were also determined with MSE. Change in T2 relaxation times with concentration showed that the fastest binding with water (parallel with the shortest T2 values) was observed for sucrose for all concentrations followed by glucose, fructose, and allulose. Furthermore, dependency of T2 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.