Enzymatic determination of inulin and fructooligosaccharides in food

被引：14

作者：

Korakli, M ^{[1
]}

Hinrichs, C ^{[1
]}

Ehrmann, MA ^{[1
]}

Vogel, RF ^{[1
]}

机构：

[1] Tech Univ Munich, Lehrstuhl Tech Mikrobiol, D-85350 Freising Weihenstephan, Germany

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2003年 / 217卷 / 06期

关键词：

inulin; fructooligosaccharides; enzymatic determination; beta-fructofuranosidase;

D O I：

10.1007/s00217-003-0803-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Inulin and fructooligosaccharides (FOS) are widely distributed throughout the plant kingdom. They have been increasingly used in various foods due to their beneficial nutritional attributes. An enzymatic method was developed for rapid and accurate determination of inulin and/or FOS in food. ss-Fructofuranosidase heterologously expressed in Escherichia coli was used as a hydrolyzing enzyme. After extraction with water, filtration and appropriate dilution, inulin was hydrolyzed using ss-fructofuranosidase and the liberated sugars were determined enzymatically. The average recovery of inulin and/or FOS in food matrixes was 97% with a coefficient of variation of 5%. The method provided an inexpensive technique requiring only standard laboratory equipment for determining inulin and/or FOS with high accuracy and precision.

引用

页码：530 / 534

页数：5

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