Dahlia starch

INULIN, or Dahlia starch, is the commonest example of a fructosan, or polymer of fructose. It is a reserve carbohydrate found in the roots and leaves of Composite and other plants. The chief sources are the tuber of the Dahlia, which contains 10 per cent., the Jerusalem Artichoke, Chicory, and Dandelion. It is not found in animals. Inulin is a white, tasteless powder, closely resembling starch, but giving no colour with iodine. Its solutions are laevo-rotatory, [a] = — 40°, non-reducing, and not hydrolysable by amylases. When acted on by acids or the enzyme inulase, which accompanies it in the plant, inuhn is converted completely into fructose. 

Dahlia tubers, inulin from, II, 254 Dambonitol, III, 46 Damson gum, I, 343 IV, 246, 247 structure of, IV, 253 blood group activity of, IV, 50, 52 Deamination, mechanism of, II, 62 Degradation, of acylated nitriles of al-donic acids, IV, 119-151 of aldonic acids, III, 149 of aldose sugars, I, 254 enzymatic, of starch and glycogen, III, 251-310... 

Inulin (Alant Starch, Dahlin, Alantin). (C6H10Os)6 H20, mw 990.86. White, hygroscopic powder or horny amorphous lumps mp 178° (decomposes beginning at 160°), d 1.35-1.4 at 20°/4°. SI sol in cold w, sol in hot w si sol in ale. May be obtained from the bulbs of Dahlia variabilis or other plants. On nitration, it gives an explosive compound... 

Inulin, similar to starch and found in certain plants, especially in the tubers of the Dahlia. 

It is formed also by the hj drolysis of iiiulhi, a [lolysae-eharide which takes the jilacc of starch as a reserve material in the roots and tubers of many plants. Among these nuiy be mentioned decanijiaue Inula Ildcnium), dahlia. 

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. 

Inulin, (CeHioOs) , is a starch-like substance which occurs in the roots of the dandelion and chicory, in the tubers of the potato and dahlia, in certain lichens, and in other vegetable substances. Inulin is a white powder, composed of minute spheres it is slightly soluble in cold water, and very soluble in hot water. An aqueous solution of inulin does not form a jelly, is not colored by iodine, is not fermentable, and is not affected by diastase. It is levorotatory, [o ]d = —36.6°. 

Inulln. A linear polymer of ca. 30 )S,2-1-linked fructose units. The chain is probably terminated by glu-cose (total content 2-3%) the Mr is ca. 5000. I. is found alone or together with starch as a reserve carbohydrate in dahlia bulbs, artichokes, topinambour tubers, chicory roots, dandelion roots, in the cells of Inula species, and other Asteraceae, but less frequently in related plant families (Campanulaceae, Lobelia-ceae). 

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