Artichoke tubers, inulin from

The catalyzed telomerization of butadiene has been applied to other polysaccharides such as inulin (22) (Fig. 20) which is a polyfructose extracted from Jerusalem artichokes (tuber) or from chicory (roots). This soluble polymer is easily telomerized under mild conditions and the degree of substimtion is also dependent on the reaction conditions [20] (Fig. 20). 

A method is disclosed for the production of an inulin extract from Jerusalem artichoke tubers. Inulin crystallization is done in two stages. The product is used for preparing diagnostic agents and in the food industry. 

Inulin was first isolated and, indeed, has received by far the most attention. It was discovered in 1804 by Rose1 who separated it from the extract of artichoke tubers. The name inulin was first used by Thomson2 3 in 1811. 

There have been a number of methods developed for the extraction of inulin from Jerusalem artichoke tubers (Aravina et al 2001 Barta, 1993 Ji et al., 2002 Vogel, 1993), a composite of which is illustrated in Figure 5.3. The specific method selected will depend on the end product desired, resources available, volume, and other factors. 

Saengthongpinit, W. and Sajjaanantakul, T., Influence of harvest time and storage temperature on characteristics of inulin from Jerusalem artichoke (Helianthus tuberosus L.) tubers, Postharvest Biol. Technol., 37, 93-100, 2005. 

Harold McGee (1992) has outlined culinary procedures to tone down the undesirable side effects of Jerusalem artichoke. These procedures either remove some of the inulin from the tubers... 

Under hot and dry Mediterranean conditions, Jerusalem artichoke needs adequate rainfall or irrigation for acceptable yields in terms of inulin and sugar production. However, heavy rainfall in the spring or late in the season may have adverse effects on the sugar yield from Jerusalem artichoke tubers (De Mastro et al., 2004). 

The invention is a method for preparing fructose-glucose syrup from root crops rich in inulin. Juice from Jerusalem artichoke tubers is purified and inulin is hydrolyzed with food acid. The hydrolyzate is cleared and concentrated to prepare the syrup. This simplified method enhances the economy of the process. 

A method of beer production is described that involves using additives from Jerusalem artichoke (aqueous extracts from tubers or aboveground plant parts, or dry powders prepared from various parts of Jerusalem artichoke or its extracts). They are here introduced at various possible stages during the brewing process. The method produces a new type of beer with increased biological value, due to enrichment with inulin and other biologically active components from Jerusalem artichoke. 

Method of preparing inulin from Jerusalem artichoke tubers Patent number RU2148588 (2000)... 

This invention relates to methods of preparing inulin from milled Jerusalem artichoke tubers by crystallization and drying. Water-soluble substances are separated from water-insoluble fibrous components. Following heating (80 to 85°C for 1 to 3 min), filtration, ultrafiltration, and nanofiltration steps remove protein and colored substances. The inulin is crystallized from the concentrated juice. 

A novel method for preparing sap and an aqueous extract from fresh or dried milled Jerusalem artichoke tubers is disclosed. Crude inulin is crystallized from evaporating extracts. Inulin precipitates are separated, and additional purification involves a further... 

Novel processes are disclosed for preparing flour from Jerusalem artichoke tubers or similar inulin-containing plants. Macerated tubers are subjected to heat and spray dried. The flour comprises a mixture of monosaccharides and small and large oligosaccharides. 

International classification C12P19/14, C13K11/00, C12P19/00 A method for producing high-fructose syrup from Jerusalem artichoke tubers is disclosed. Inulin is extracted in water and subject to enzymatic hydrolyses to fructose and glucose. The sugars are separated, ultrafiltrated, and evaporated. The fructose syrup (at least 90% dry wt) can be mixed with fructose com syrup in food applications. 

Polysaccharides that exclusively contain D-fructose are known as fructans and there are two known kinds, inulin and levan. Inulin is a polysaccharide containing -D-fructofuranose linked (2 1) [118]. Inulins are found in the roots and tubers of the family of plants known as the Compositae, which includes asters, dandelions, dahlias, cosmos, burdock, goldenrod, chicory, lettuce, and Jerusalem artichokes. Other sources are from the Liliacae family, which includes lily bulbs, onion, hyacinth, and tulip bulbs. Inulins are also produced by certain species of algae [119]. Several bacterial strains of Streptococcus mutans also produce an extracellular inulin from sucrose [120]. 

Inulin, Dahlin alantin alant starch. Mol wt approx 5000. Polysaccharide of Compositae which partially or completely replaces starch as a reserve food. Isoln from dahlia tubers McDonald, "Polyfructosans and Difructose Anhydrides" in Advan. Carbohyd. Chem. vol. 2, 254 (1946) from Jerusalem artichoke tubers Bacon, Edelman, Biochem. J. 48, 114 (1951). Structure E. G. V. Percival. Structural Carbohydrate Chemistry (J. Garnet Miller, London, 2nd ed., 1962) p 274. 

Gao J, Xu H, Li QJ, Feng XH, Li S. (2010). Optimization of medium for one-step fermentation of inulin extract from Jerusalem artichoke tubers using Paenibacillus polymyxa ZJ-9 to produce R,R-2,3-butanediol. Bioresour Technol, 101, 7087—7093. 

Owing to its great sweetness and high utilizability in the body, D-fruc-tose has been of special interest in nutrition for many decades. In the first quarter of this century, a large demand for this ketose was predicted if economical methods could be developed for its production. In addition to sucrose, many plants store the sugar in their tubers in the form of fruc-tosans, of which inulin is the most common. Fructose can be prepared (p. 96) most conveniently from dahlia tubers and from Jerusalem artichokes, but the yield from the latter is not as favorable as from the former. Acid hydrolysis is commonly employed to liberate the fructose. 

In 1933, Schlubach and Knoop32 isolated a di-D-fructose dianhydride from Jerusalem artichoke and tentatively identified it as difructose anhydride I [a-D-Fru/-1,2 2,1 - 3-D-Fn / (5)]. Alliuminoside ( -D-fructofuranose- -D-fructofura-nose 2,6 6,2 -dianhydride) was isolated from tubers of Allium sewertzowi by Strepkov33 in 1958. Uchiyama34 has demonstrated the enzymic formation of a-D-Fru/-1,2 2,3 -(3-D-Fru/ [di-D-fructose anhydride III (6)] from inulin by a homogenate of the roots of Lycoris radiata Herbert. 

Yasuda, T., Yajima, Y., and Yamada, Y., Induction of DNA synthesis and callus formation from tuber tissue of Jerusalem artichoke by 2,4-dichlorophenoxyacetic acid, Plant Cell Physiol., 15, 321-329, 1974. Yeoman, M.M., Tissue Culture and Plant Science, Street, H.E., Ed., Blackwell s, Oxford, 1974, pp. 1-17. Zubr, J. and Pedersen, H.S., Characteristics of growth and development of different Jerusalem artichoke cultivars, in Inulin and Inulin-containing Crops, Fuchs, A., Ed., Elsevier, Amsterdam, The Netherlands, 1993, pp. 11-19. 

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