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Heat-induced degradation of inulin

Abstract

Dry heating of inulin from chicory for up to 60 min at temperatures between 135 and 195 °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 β-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.

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Correspondence to T. Henle.

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Böhm, A., Kaiser, I., Trebstein, A. et al. Heat-induced degradation of inulin. Eur Food Res Technol 220, 466–471 (2005). https://doi.org/10.1007/s00217-004-1098-8

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  • DOI: https://doi.org/10.1007/s00217-004-1098-8

Keywords

  • Inulin
  • Thermal treatment
  • Fructose
  • Di-D-fructose dianhydrides
  • High-performance thin-layer chromatography
  • High-performance anion-exchange chromatography with pulsed amperometric detection