Kinetics of formation of di-D-fructose dianhydrides during thermal treatment of inulin

被引：47

作者：

Christian, TJ

Manley-Harris, M

Field, RJ

Parker, BA

机构：

[1] Univ Waikato, Dept Chem, Hamilton, ON, Canada

[2] Univ Montana, Dept Chem, Missoula, MT 59812 USA

[3] Univ Montana, Shafizadeh Ctr, Missoula, MT 59812 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 05期

关键词：

inulin; di-D-fructose dianhydrides; kinetics; chicory; roasting; thermolysis; prebiotics;

D O I：

10.1021/jf9911186

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Thermal treatments of solid mixtures of inulin and citric acid result in the formation of di-D-fructose dianhydrides and oligomers derived therefrom. The kinetics of formation of these compounds have been investigated and simulated in computer studies. A mechanism is proposed. The conditions used in this study were analogous to the conditions pertaining to the roasting of chicory, during which similar compounds are formed.

引用

页码：1823 / 1837

页数：15

共 27 条

[1] COMPLEXES OF CARBOHYDRATES WITH METAL-CATIONS .16. DI-D-FRUCTOSE AND DI-L-SORBOSE DIANHYDRIDES [J].