European Food Research and Technology

, Volume 217, Issue 6, pp 530–534 | Cite as

Enzymatic determination of inulin and fructooligosaccharides in food

  • Maher KorakliEmail author
  • Carsten Hinrichs
  • Matthias A. Ehrmann
  • Rudi F. Vogel
Original Paper


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.


Inulin Fructooligosaccharides Enzymatic determination ß-Fructofuranosidase 


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Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  • Maher Korakli
    • 1
    Email author
  • Carsten Hinrichs
    • 1
  • Matthias A. Ehrmann
    • 1
  • Rudi F. Vogel
    • 1
  1. 1. Lehrstuhl für Technische MikrobiologieTechnische Universität MünchenFreisingGermany

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