Czech J. Food Sci., 2004, 22(10):S90-S92 | DOI: 10.17221/10623-CJFS

Heat-induced degradation of inulin

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

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

Published: December 31, 2004  Show citation

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Böhm A, Kaiser I, Trebstein A, Henle T. Heat-induced degradation of inulin. Czech J. Food Sci. 2004;22(Special Issue):S90-92. doi: 10.17221/10623-CJFS.
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