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Heat-induced degradation of inulin

European Food Research and Technology volume 220, pages 466–471 (2005)Cite this article

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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Authors and Affiliations

  1. Institute of Food Chemistry, Technische Universität Dresden, Bergstrasse 66, D-01062, Dresden, Germany

    A. Böhm, I. Kaiser, A. Trebstein & T. Henle

Authors
  1. A. Böhm
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  2. I. Kaiser
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  3. A. Trebstein
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  4. T. Henle
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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