Editing Fructose (section)

=== Reactions ===

==== Fructose and fermentation ====
Fructose may be anaerobically [[Ethanol fermentation|fermented]] by [[yeast]] and [[bacteria]].<ref>{{cite book | last=McWilliams | first=Margaret | title=Foods: Experimental Perspectives, 4th Edition | isbn=978-0-13-021282-5 | year=2001 | publisher=Prentice Hall | url=https://archive.org/details/foodsexperimenta00mcwi }}</ref> Yeast enzymes convert sugar ([[sucrose]], [[glucose]], and fructose, but not [[lactose]]) to [[ethanol]] and [[carbon dioxide]].<ref>{{cite web|last=Keusch |first=P |title=Yeast and Sugar- the Chemistry must be right |url=http://www.chemie.uni-regensburg.de/Organische_Chemie/Didaktik/Keusch/D-fermentation_sugar-e.htm |url-status=dead |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> Some of the carbon dioxide produced during fermentation will remain dissolved in water, where it will reach equilibrium with [[carbonic acid]]. The dissolved carbon dioxide and carbonic acid produce the carbonation in some [[fermented beverage]]s, such as [[champagne]].

==== Fructose and Maillard reaction ====
Fructose undergoes the [[Maillard reaction]], non-enzymatic browning, with [[amino acid]]s. Because fructose exists to a greater extent in the open-chain form than does glucose, the initial stages of the Maillard reaction occur more rapidly than with glucose. Therefore, fructose has potential to contribute to changes in food [[palatability]], as well as other nutritional effects, such as excessive browning, volume and tenderness reduction during cake preparation, and formation of [[mutagenic]] compounds.<ref>{{cite journal | last=Dills | first=WL | title=Protein fructosylation: Fructose and the Maillard reaction | year=1993 | journal=Journal of Clinical Nutrition | volume=58 | issue=5 Suppl | pages=779–787| doi=10.1093/ajcn/58.5.779S | pmid=8213610 | doi-access=free }}</ref>
==== Dehydration ====
Fructose readily dehydrates to give [[hydroxymethylfurfural]] ("HMF", {{chem|C|6|H|6|O|3}}), which can be processed into liquid [[2,5-Dimethylfuran|dimethylfuran]] ({{chem|C|6|H|8|O}}).
This process, in the future, may become part of a low-cost, carbon-neutral system to produce replacements for petrol and diesel from plants.<ref>{{cite journal | doi = 10.1021/cr068360d | volume = 106 | title = Synthesis of transportation fuels from biomass: chemistry, catalysts, and engineering | date = September 2006 | journal = Chem. Rev. | pages = 4044–98 | last1 = Huber | first1 = GW | last2 = Iborra | first2 = S | last3 = Corma | first3 = A | issue = 9 | pmid = 16967928 | url = https://works.bepress.com/cgi/viewcontent.cgi?article=1058&context=george_huber | access-date = 2020-08-28 | archive-date = 2023-03-26 | archive-url = https://web.archive.org/web/20230326024927/https://works.bepress.com/cgi/viewcontent.cgi?article=1058&context=george_huber | url-status = live }}</ref>