Inulin sucrose

Codonopsis pilosula (Franch.) Nannfeldt C. tangshen Oliv. China Taraxeryl acetate, friedelin, n-butyl allophanate, inulin, sucrose, amino acids, stigmasterol, spinasterol, methyl palmitate, taraxerol.48 For amnesia, anorexia, asthma, cachexia, cancer, impotence, insomnia, palpitations. 

Sucrose Raf iose Stachyose Inulin Sucrose Raffinose Stachyose... 

Fuller s earth (hydrated aluminosilicate) Magnesium oxide Charcoal Alumina Magnesium trisilicate Silica gel Calcium hydroxide Magnesium carbonate Calcium phosphate Calcium carbonate Sodium carbonate Talc Inulin Sucrose = starch Petroleum ether, b 40-60°- Petroleum ether, b 60-80°. Carbon tetrachloride. Cyclohexane. Benzene. Ethyl ether. Chloroform. Ethyl acetate. Acetone. Ethanol. Methanol. Pyridine. Acetic acid. 

The medium from the apical chambers (luminal compartment) is removed and replaced by 1,500 and 400 pL of RH buffer for the 6- and 24-wells models, respectively, containing radiola-belled (inulin, sucrose), unlabelled compounds or fluorescent molecules (Lucifer yellow, sodium fluorescein, etc.). 

Information on the metabolism of D-fructans is derived mainly from examination of inulin. Sucrose-sucrose 1-fructosyltransferase (SST) and transfructosylase (FFT) are responsible for the synthesis of D-fructans, whereas hydrolases A and B are involved in their breakdown. 

D-fructose, C HijOo. Crystallizes in large needles m.p. 102-104 C. The most eommon ketose sugar. Combined with glucose it occurs as sucrose and rafftnose mixed with glucose it is present in fruit juices, honey and other products inulin and levan are built of fructose residues only. In natural products it is always in the furanose form, but it crystallizes in the pyranose form. It is very soluble in... 

In nature, fmctose (levulose, fmit sugar) is the main sugar in many fmits and vegetables. Honey contains ca 50 wt % fmctose on a dry basis. Sucrose is composed of one unit each of fmctose and dextrose combined to form the disaccharide. Fmctose exists in polymeric form as inulin in plants such as Jemsalem artichokes, chicory, dahlias, and dandeHons, and is Hberated by treatment with acid or enzyme. 

Thermal activation of sucrose and inulin in the presence of citric acid,93 and sucrose in the presence of acetic94 acid, yields caramels containing, among other products, di-D-fructose dianhydrides and glycosylated difructose dianhydrides, as described in Section V.6). Similarly, the thermal treatment of 6-0-ot-D-glu-copyranosyl-D-fructofuranose (palatinose) in the presence of citric acid87 has been shown to produce appreciable proportions of glucosylated di-D-fructose dianhydrides. 

Two extracellular D-fructans, (2- 6)-linked S-D-fructofuranan or levan and the less common corresponding (2 l)-linked polysaccharide, of the inulin type, are elaborated by different bacteria. These polysaccharides are formed from sucrose by the action of sucrose fructosyltransferases. Terminal )S-D-fructofuranosyl groups are present in some bacterial heteropolysacchar-... 

Early reports on levan are obscured by incomplete descriptions of impure products.2 96 Greig-Smith found that Bacillus levaniformans(1) produced levan from sucrose96" in suitable nutrient solutions, but not from D-glucose, D-fructose, lactose or maltose.966 He therefore assumed that levan could only be formed from the nascent D-fructose and D-glucose resulting from the inversion of sucrose. Hydrolysis of levan yielded D-fructose only, and analysis of levan agreed with the empirical formula (C HiriOi) it was noted that levan was closely related to inulin but was not identical with it. 

The specificity of levansucrase98 is dependent not only on the d-fructoside but also on the aldoside residue of the substrate. Neither inulin nor methyl D-fructofuranoside was hydrolyzed by levansucrase, and even when these two substrates were hydrolyzed by inulase (prepared from inulin-fermenting Torula yeast) or by yeast invertase respectively, no levan formation occurred with levansucrase. However, neither methyl D-fructofuranoside nor inulin inhibited levan formation from sucrose by levansucrase. No levan was formed from potassium D-glucose... 

Furan Derivatives Catalytic processes used to obtain furan derivatives from carbohydrates and the catalytic routes from furan intermediates to chemicals and polymers have been reviewed by Moreau et al. [27]. Some of the main reactions are summarized in Fig. 3.2. From fructose or carbohydrates based on fructose (sucrose, inulin), the first transformation step is dehydration to 5-hydroxy methylfur-fural (HMF). Fructose dehydration at 165 °C was performed in the presence of... 

The substantial amounts of this ketohexose are mainly prepared by base-catalyzed isomerization of starch-derived glucose, yet may also are generated by hydrolysis of inulin, a fructooligosaccharide. An aqueous solution of fructose—consisting of a mixture of all four cyclic tautomers (Figure 2.5), of which only the (3-D-pyranose ((3-p) form present to about 73% at room temperature is sweet — about 1.5 times sweeter than an equimolar solution of sucrose hence, it is widely used as a sweetener for beverages ( high fructose syrup ). 

Carbohydrates Sucrose Lactose Trehalose Inulin Dextrates Dextran Cyclodextrins... 

Phosphoric acid esters of the ketopentose D-ribulose (2) are intermediates in the pentose phosphate pathway (see p.l52) and in photosynthesis (see p.l28). The most widely distributed of the ketohexoses is D-fructose. In free form, it is present in fruit juices and in honey. Bound fructose is found in sucrose (B) and plant polysaccharides (e.g., inulin). 

This enzyme [EC 2.4.1.9], also referred to as sucrose 1-fructosyltransferase, catalyzes the reaction of sucrose with [(2,l)-/3-D-fructosyl] to produce D-glucose and [(2,l)-/3-D-fructosyl]( +1). Thus, this enzyme participates in the conversion of sucrose into inulin and glucose. Other fructosyl-containing sugars can serve as substrates as well instead of sucrose. 

Topinambur tubers Helianthus tvberoms, L.), which contain the D-fructose polysaccharide inulin, can undergo a mannitol fermentation through microorganisms which adhere to the nodules. Similar observations have been made with clamped beets (that is, beets which have been conserved by covering with earth), the sucrose of which can become inverted and partially reduced to D-mannitol. ... 

In 1999, Carlini et al. investigated the ability of niobium-based phosphate to catalyze the selective dehydration of fructose, sucrose, and inulin to HMF (Scheme 7) [74]. Starting from fructose and using a column reactor packed with niobium phosphate catalyst, 67% selectivity to HMF was obtained at 38% conversion. This catalyst was stable in the presence of water and was successfully reused without notable change of activity. Interestingly, from sucrose and inulin, the niobium-based catalysts afforded HMF with 66% selectivity at 47% conversion. A significant improvement of both the catalyst activity and the HMF selectivity was achieved when the HMF was continuously extracted from the water phase with methylisobutylketone (MIBK). Indeed, under these conditions, HMF was produced with 98% selectivity at 60% conversion of fructose. Using the same procedure, but from inulin, HMF was obtained with 72% selectivity at 70% conversion. 

Konig and co-workers also reported that Amberlyst 15 can promote the dehydration of carbohydrates to HMF using safe concentrated low melting mixtures consisting of choline chloride (ChCl) and about 50 wt% of carbohydrates. From fructose, glucose, sucrose, and inulin, HMF was produced with 40, 9, 27, and 54%, respectively within 1 h of reaction at a temperature around 100°C. Montmorillonite has also been used as a solid acid catalyst affording HMF with 49, 7, 35, and 7% yield from fructose, glucose, sucrose, and inulin, respectively [97]. 

Because of its relatively high degree of sweetness, fmctose has been the object of commercial production for decades. Eady attempts to isolate fmctose from either hydrolyzed sucrose or hydrolyzed fmctose polymers, eg, inulin (Jerusalem artichoke), did not prove economically competitive against the very low cost for sucrose processed from sugarcane or sugar beets. 

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