Heat-induced degradation of inulin

被引:102
作者
Böhm, A [1 ]
Kaiser, I [1 ]
Trebstein, A [1 ]
Henle, T [1 ]
机构
[1] Tech Univ Dresden, Inst Food Chem, D-01062 Dresden, Germany
关键词
inulin; thermal treatment; fructose; Di-D-fructose dianhydrides; high-performance thin-layer chromatography; high-performance anion-exchange chromatography with pulsed amperometric detection;
D O I
10.1007/s00217-004-1098-8
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Dry heating of inulin from chicory for up to 60 min at temperatures between 135 and 195 degrees C resulted in a significant degradation of the fructan ranging from 20 to 100%. The choice of the analytical method has a significant influence on inulin quantification especially in heat-treated samples. The amount of inulin found after thermal treatment measured as fructose after acidic hydrolysis was significantly higher compared with corresponding data obtained with a method based on enzymatic hydrolysis. Using high-performance anion-exchange chromatography with pulsed amperometric detection as well as high-performance thin-layer chromatography, it was found that thermal treatment of inulin leads to a degradation of the long fructose chains and formation of new products, most likely di-D-fructose dianhydrides. These degradation products of inulin are cleavable by acid to fructose monomers, but their glycosidic bonds are no longer accessible for beta-fructosidase, thus explaining the discrepancies in inulin quantification with respect to the method used. Inulin degradation must be taken into account when fructan is used as a prebiotic ingredient in thermally treated foods like bakery products.
引用
收藏
页码:466 / 471
页数:6
相关论文
共 27 条
[1]   DI-D-FRUCTOSE DIANHYDRIDES FROM THE PYROLYSIS OF INULIN [J].
BLIZE, AE ;
MANLEYHARRIS, M ;
RICHARDS, GN .
CARBOHYDRATE RESEARCH, 1994, 265 (01) :31-39
[2]  
Boeckner L S, 2001, Adv Food Nutr Res, V43, P1, DOI 10.1016/S1043-4526(01)43002-6
[3]  
*CAMAG, 1997, APPL INSTR DUNNSCH C
[4]   Kinetics of formation of di-D-fructose dianhydrides during thermal treatment of inulin [J].
Christian, TJ ;
Manley-Harris, M ;
Field, RJ ;
Parker, BA .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (05) :1823-1837
[5]   Effects of inulin-type fructans of different chain length and type of branching on intestinal absorption and balance of calcium and magnesium in rats [J].
Coudray, C ;
Tressol, JC ;
Gueux, E ;
Rayssiguier, Y .
EUROPEAN JOURNAL OF NUTRITION, 2003, 42 (02) :91-98
[6]   Inulin and oligofructose as dietary fiber: A review of the evidence [J].
Flamm, G ;
Glinsmann, W ;
Kritchevsky, D ;
Prosky, L ;
Roberfroid, M .
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2001, 41 (05) :353-362
[7]  
Fretzdorff B., 2003, Getreide, Mehl und Brot, V57, P147
[8]  
Fretzdorff B., 2003, Getreide, Mehl und Brot, V57, P3
[9]   Dietary modulation of the human gut microflora using prebiotics [J].
Gibson, GR .
BRITISH JOURNAL OF NUTRITION, 1998, 80 (04) :S209-S212
[10]   Enzymatic determination of inulin in food and dietary supplements [J].
Hofer, K ;
Jenewein, D .
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 1999, 209 (06) :423-427