Dahlia tubers

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... 

Drent, W.J. and Gottschal, J.C., Fermentation of inulin by a new strain of Clostridium thermoautotrophicum isolated from dahlia tubers, FEMS Microbiol. Lett., 78, 285-292, 1991. 

For a long time, the inulin-containing Dahlia tuber was the most valuable source for the manufacture of D-fructose, but other important materials have become available through the cultivation of Jerusalem artichoke, " ... 

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. 

Levulose is a product of the hydrolysis of a number of carbohydrates. Cane sugar yields dextrose and levulose, and raflS-nose, a trisaccharide, yields levulose, dextrose, and galactose. Levulose is best prepared by hydrolyzing with dilute sulphuric acid inulin, a polysaccharide which occurs in dahlia tubers — (CeHioOs) + XU2O = xCeRuOs... 

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. 

Pectin was discovered in the nineteenth century and has been used at home and in industry for making jams and jellies ever since. The first recipes reported were posted by "London Housewife s Family Companion in 1750, which described its preparation from apple, quince and currant fruit, currently used as sources of extraction [30]. In 1825, Henri Braconot [10] was the first to report pectin extraction, conducting trials first with dahlia tuber, Jerusalem artichoke, celery, and then with apple, pear and plum. The acid character of this compound was discovered and its ability to gel. This was the first scientific report about pectin that we have as evidence. 

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