Abstract:Rare
sugars are monosaccharides and their derivatives that are
not commonly found in nature. d-Allulose is a rare sugar
that is C-3 epimer of fructose and presents an alternative to sucrose
with potential health benefits. In this study, different amounts of
sucrose, d-allulose, and soy protein isolate (SPI) were used
to prepare a set of pectin gels. The effect of these ingredients on
the gels was studied at both a molecular level, by 1H nuclear
magnetic resonance (NMR) relaxometry, and a macroscopic level, thr… Show more
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