Heat-induced degradation of inulin

A. Böhm, I. Kaiser, A. Trebstein and T. Henle
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A. Böhm: Institute of Food Chemistry, Technical University Dresden, Dresden, Germany, *E-mail: anke.boehm@chemie.tu-dresden.de
I. Kaiser: Institute of Food Chemistry, Technical University Dresden, Dresden, Germany, *E-mail: anke.boehm@chemie.tu-dresden.de
A. Trebstein: Institute of Food Chemistry, Technical University Dresden, Dresden, Germany, *E-mail: anke.boehm@chemie.tu-dresden.de
T. Henle: Institute of Food Chemistry, Technical University Dresden, Dresden, Germany, *E-mail: anke.boehm@chemie.tu-dresden.de

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S90-S92

Abstract: Abstract: Heat treatment of inulin at 135 to 190°C leads to a decrease in the measurable amount of the fructan, when quantified as fructose after enzymatic hydrolysis. Using high-performance anion-exchange chromatography with pulsed amperometric detection, degradation of the fructan chains and concomitant formation of low-molecular products was observed, most likely representing di-D-fructose dianhydrides. Heat-induced degradation of inulin during thermal processing of foods like bakery products must be taken into account within the discussion about possible prebiotic properties of the fructan.

Keywords: inulin; fructooligosaccharide; HPAEC-PAD; prebiotic; di-fructose dianhydrides (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10623-cjfs

DOI: 10.17221/10623-CJFS

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