Deleng sumberé Fruktosa

[[Barkas:Fructose-3D-balls.png|jmpl|Molekul fruktosa]]
'''Fruktosa''', utawa '''gula woh''', minangka gula sederhana, keton sederhana sing ditemokaké ing pirang-pirang tanduran, sing asring kaiket karo [[glukosa]] kanggo mbentuk [[sukrosa]] disakarida . Iki minangka salah siji saka telung monosakarida panganan, uga glukosa lan galaktosa, sing diserap langsung menyang getih sajroné pencernaan. Fruktosa ditemokaké dening ahli kimia Prancis Augustin-Pierre Dubrunfaut ing taun 1847. <ref>Dubrunfaut (1847) [https://books.google.com/books?id=PJ45AAAAcAAJ&pg=PA169#v=onepage&q&f=false "Sur une propriété analytique des fermentations alcoolique et lactique, et sur leur application à l’étude des sucres"] {{Webarchive}} (On an analytic property of alcoholic and lactic fermentations, and on their application to the study of sugars), ''Annales de Chimie et de Physique'', '''21''' : 169–178.</ref> <ref>{{Cite journal|last=Fruton|first=J. S.|date=1974|title=Molecules and Life – Historical Essays on the Interplay of Chemistry and Biology|url=https://onlinelibrary.wiley.com/doi/abs/10.1002/food.19740180423|journal=Molecular Nutrition & Food Research|publisher=Wiley‐Interscience, New York|volume=18|issue=4}}</ref> Jeneng "fruktosa" diciptakaké ing taun 1857 dening ahli kimia Inggris William Allen Miller . <ref name="Miller">{{Cite book|url=https://archive.org/details/elementschemist03millgoog|title=Elements of Chemistry: Theoretical and Practical'', Part III. Organic Chemistry; pages 52 and 57|last=William Allen Miller|date=1857|publisher=John W. Parker and son, London, England|page=[https://archive.org/details/elementschemist03millgoog/page/n669 57]}}</ref> Fruktosa sing garing lan garing iku wernané sing legi, putih, tanpa ambu, kristal padat, lan paling larut ing banyu kanggo kabeh gula. <ref name="Hyvonen&Koivistoinen1982">{{Cite book|title=Nutritive Sweeteners|last=Hyvonen, L.|last2=Koivistoinen, P|publisher=Applied Science Publishers|year=1982|isbn=978-0-85334-997-6|editor-last=Birch, G.G.|location=London & New Jersey|pages=133–144|chapter=Fructose in Food Systems|editor-last2=Parker, K.J}}</ref> Fruktosa ditemokaké ing  [[madu]], wit lan woh anggur, kembang, [[Woh bèri|woh wohan beri]], lan jangan-jangan oyot.

Secara komersial, fruktosa asalé saka [[tebu]], gula bit, lan [[jagung]]. Sirup jagung fruktosa dhuwur minangka campuran glukosa lan fruktosa minangka monosakarida. Sukrosa minangka [[Senyawa Kimia|senyawa]] kanthi siji molekul glukosa kovalen sing ana gandhengané karo siji molekul fruktosa. Kabeh bentuk fruktosa, kalebu woh-wohan lan jus, umume ditambahaké ing panganan lan ombén-ombén kanggo penyedhap lan [[Pangrasa|nambah rasa]], lan kanggo coklat sawétara panganan, kayata roti panggang. Udakara 240.000 ton fruktosa kristal diproduksi saben taun. <ref>Wolfgang Wach "Fructose" in Ullmann’s Encyclopedia of Industrial Chemistry 2004, Wiley-VCH, Weinheim.{{Doi|10.1002/14356007.a12_047.pub2}}</ref>

== Ètimologi tembung fruktosa ==
Tembung "fruktosa" digawé ing taun 1857 saka basa Latin kanggo ''fruktus'' (woh) lan ahiran kimia umum kanggo gula, ''-ose'' . <ref name="Miller2">{{Cite book|url=https://archive.org/details/elementschemist03millgoog|title=Elements of Chemistry: Theoretical and Practical'', Part III. Organic Chemistry; pages 52 and 57|last=William Allen Miller|date=1857|publisher=John W. Parker and son, London, England|page=[https://archive.org/details/elementschemist03millgoog/page/n669 57]}}</ref> <ref name="oed">{{Cite web|url=https://www.etymonline.com/word/fructose|title=Fructose. Origin and meaning of fructose|date=2017|publisher=Online Etymology Dictionary, Douglas Harper|language=en|archive-url=https://web.archive.org/web/20171225092022/https://www.etymonline.com/word/fructose|archive-date=25 December 2017|access-date=24 December 2017}}</ref> Iki uga diarani gula woh lan levulosa. <ref name="oed" />

== Sifat kimia fruktosa ==
[[Barkas:Isomeric_forms_of_fructose.svg|jmpl|375x375px|'''Gambar 1:''' Hubungan akliklik lan siklik ( hemiketal ) saka fruktosa]]
Fruktosa minangka ''polhydroxyket''oné 6-karbon. <ref name="pubchem">{{Cite web|url=https://pubchem.ncbi.nlm.nih.gov/compound/2723872|title=D-Fructose|date=20 February 2021|publisher=PubChem, US National Library of Medicine|access-date=24 February 2021}}</ref> Fruktosa kristal nggunakaké struktur siklus enem-siklik, diarani β-{{Smallcaps|d}} -''fructopyranose'', amarga stabilitas hemiketal lan ikatan hidrogen internal. Ing larutan, fruktosa ana minangka campuran keseimbangan β-{{Smallcaps|d}} -''fructo pyranose'', β-{{Smallcaps|d}} -''fructo furanose'', α-{{Smallcaps|d}} -''fruktofuranose'', α-{{Smallcaps|d}} -''fructopyranose'' lan ''keto'' -{{Smallcaps|d}} -''fromosa'' tautomer. <ref>{{Cite journal|last=Shi|first=Kemeng|last2=Pedersen|first2=Christian Marcus|last3=Guo|first3=Zhaohui|last4=Li|first4=Yanqiu|last5=Zheng|first5=Hongyan|last6=Qiao|first6=Yan|last7=Hu|first7=Tuoping|last8=Wang|first8=Yingxiong|date=1 December 2018|title=NMR studies of the tautomer distributions of d‑fructose in lower alcohols/DMSO‑d6|url=https://doi.org/10.1016/j.molliq.2018.09.067|journal=Journal of Molecular Liquids|volume=271|pages=926–932|doi=10.1016/j.molliq.2018.09.067|access-date=24 February 2021}}</ref>

Distribusi saka{{Smallcaps|d}} taut-fruktosa ing larutan ana gandhengané karo sawétara variabel, kayata pelarut lan suhu. <ref>{{Cite journal|last=Schneider|first=Bernd|last2=Lichtenthaler|first2=Frieder W.|last3=Steinle|first3=Georg|last4=Schiweck|first4=Hubert|date=22 December 1985|title=Studies on Ketoses, 1 Distribution of Furanoid and Pyranoid Tautomers of D-Fructose in Water, Dimethyl Sulfoxide, and Pyridinevia1H NMR Intensities of Anomeric Hydroxy Groups in [D6]DMSO|url=https://doi.org/10.1002/jlac.198519851213|journal=Liebigs Annalen der Chemie|volume=1985|issue=12|pages=2443–2453|doi=10.1002/jlac.198519851213|access-date=24 February 2021}}</ref>{{Smallcaps|d}} -''Fructopyranose'' lan{{Smallcaps|d}} ''fruktofuranosa'' ing banyu wis diidentifikasi kaping pirang-pirang kira-kira 70% ''fruktopyranose'' lan 22% ''fruktofuranose''. <ref>{{Cite journal|last=Funcke|first=Werner|last2=von Sonntag|first2=Clemens|last3=Triantaphylides|first3=Christian|date=October 1979|title=Detection of the open-chain forms of d-fructose and L-sorbose in aqueous solution by using 13C-n.m.r. spectroscopy|url=https://doi.org/10.1016/S0008-6215(00)84649-2|journal=Carbohydrate Research|volume=75|pages=305–309|doi=10.1016/S0008-6215(00)84649-2|access-date=24 February 2021}}</ref>

=== Réaksi ===

==== Fruktosa lan fermentasi ====
Fruktosa bisa difermentasi anaerobik dening [[Khamir|ragi]] utawa [[Baktèri|bakteri]]  <ref>{{Cite book|url=https://archive.org/details/foodsexperimenta00mcwi|title=Foods: Experimental Perspectives, 4th Edition|last=McWilliams|first=Margaret|year=2001|isbn=978-0-13-021282-5}}</ref> Enzim ragi ngowahi gula (glukosa, utawa fruktosa) dadi [[Étanol|etanol]] lan [[karbon dioksida]] . Karbondioksida sing diluncuraké sajroné fermentasi bakal tetep larut ing banyu, sing bakal tekan keseimbangan karo asam karbonat, kajaba ruang fermentasi tetep terbuka ing udhara. Karbondioksida terlarut lan asam karbonat ngasilaké karbonasi ing ombén-ombén fermentasi botol. <ref>{{Cite web|url=http://www.chemie.uni-regensburg.de/Organische_Chemie/Didaktik/Keusch/D-fermentation_sugar-e.htm|title=Yeast and Sugar- the Chemistry must be right|last=Keusch|first=P|archive-url=https://web.archive.org/web/20101220064304/http://www.chemie.uni-regensburg.de/Organische_Chemie/Didaktik/Keusch/D-fermentation_sugar-e.htm|archive-date=December 20, 2010}}</ref>

==== Réaksi fruktosa lan Maillard ====
Fruktosa ngalami réaksi Maillard, kecoklatan non-enzimatik, kanthi [[Asem amino|asam amino]] . Amarga fruktosa ana ing bentuk rantai terbuka sing luwih gedhé tinimbang glukosa, tahapan awal réaksi Maillard kedadeyan luwih cepet tinimbang karo glukosa. Mula, fruktosa duwéni poténsi nyumbang kanggo owah-owahan ing rasa sedhep panganan, uga efek nutrisi liyané, kayata coklat, volume lan nyuda pangempukan nalika nyiyapaké kue, lan pembentukan senyawa [[Mutagen|mutagenik.]] <ref>{{Cite journal|last=Dills|first=WL|year=1993|title=Protein fructosylation: Fructose and the Maillard reaction|journal=Journal of Clinical Nutrition|volume=58|issue=5 Suppl|pages=779–787|doi=10.1093/ajcn/58.5.779S|pmid=8213610}}</ref>

==== Dehidrasi ====
Fruktosa gampang dehidrasi kanggo menehi ''hidroksiemetilfurfural'' ("HMF"). Prosès kasebut, ing masa depan, bisa uga dadi bagean saka sistem netral karbon murah kanggo ngasilaké pengganti bénsin lan solar saka tanduran. <ref>{{Cite journal|last=Huber|first=GW|last2=Iborra|first2=S|last3=Corma|first3=A|date=September 2006|title=Synthesis of transportation fuels from biomass: chemistry, catalysts, and engineering|url=https://works.bepress.com/cgi/viewcontent.cgi?article=1058&context=george_huber|journal=Chem. Rev.|volume=106|issue=9|pages=4044–98|doi=10.1021/cr068360d|pmid=16967928}}</ref>

== Sumber pangan sing ngandhung fruktosa ==
[[Barkas:Table_fructose.JPG|jmpl|Fruktosa kristal]]
Sumber fruktosa alami kalebu woh-wohan, jangan -jangan (kalebu tebu), lan madu. <ref>{{Cite journal|last=Park|first=KY|last2=Yetley AE|year=1993|title=Intakes and food sources of fructose in the United States|journal=American Journal of Clinical Nutrition|volume=58|issue=5 Suppl|pages=737S–747S|doi=10.1093/ajcn/58.5.737S|pmid=8213605}}</ref> Fruktosa asring luwih konsentrasi saka sumber kasebut. Sumber fruktosa panganan paling dhuwur, kajaba fruktosa kristal murni, yaiku panganan sing ngemot [[Gula putih|gula meja]] (sukrosa), sirup jagung fruktosa tinggi, sirup [[Sirup agave|agave]], [[madu]], [[Tètès|molase]], [[Sirup mapel|sirup maple]] [[Jus (ombénan)|, jus]] woh lan woh, amarga iki duwé persentase fruktosa paling dhuwur (kalebu fruktosa ing sukrosa) saben porsi dibandhingaké karo panganan lan bahan umum. Fruktosa ana ing panganan minangka monosakarida bebas utawa bakal glukosa kaya [[sukrosa]], disakarida. Fruktosa, glukosa, lan sukrosa bisa uga ana ing panganan; Nanging, macem-macem panganan duwé macem-macem level kanggo saben telung gula iki.

== Paripustaka ==

[[Kategori:Gula]]