Jerusalem artichoke, inulin

A detailed characterization of the physical and chemical properties of (1) chicory inulin, (2) a high-DP fraction of inulin, and (3) fructooligosaccharides (oligofructose) is presented in Table 5.6. A similar assessment for Jerusalem artichoke inulin is not currently available. Due to the lower average degree of polymerization of Jerusalem artichoke inulin, the properties will differ somewhat from those for chicory. As the percent inulin in water increases (Table 5.7), the viscosity increases, which affects the physical properties of the product in which it is an ingredient. 

FIGURE 5.3 Flow diagram for the extraction and fractionation of Jerusalem artichoke inulin into various products (a composite of work by Aravina etal., 2001 Barta, 1993 Jietal., 2002 Vogel, 1993). Abbreviations dp = degree of polymerization scFOC = short-chain fructooligosaccharides. 

The demand for two products obtainable from Jerusalem artichoke — inulin and bioethanol — dramatically increased at the start of the 21st century, as they help address key health, energy and environmental challenges faced by society. Inulin ingredients in foods help combat obesity and... 

The patent describes a gelatinized cereal product, which contains inulin derived from a plant source (e.g., chicory or Jerusalem artichoke). Inulin comprises around 0.25% by dry weight. The cereal product may be used as a pet food or breakfast cereal. 

Jerusalem artichoke inulin (JA) or chicory inulin (CH) FISH 7.7 g/day 7 days Placebo-controlled, parallel study Bifidobacteria Bacteroides Clostridia Kleessen et al. ... 

Abbreviation CTAB cetyltrimethylammonium bromide The rate applies to each product separately "Jerusalem artichoke inulin (100 g/l) added instead of free fructose "Sucrose added instead of fructose and glucose... 

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. 

D-Fructose Fruit juices. Honey. Hydrolysis of cane sugar and of inulin (from the Jerusalem artichoke). Can be changed to glucose in the liver and so used in the body. Hereditary fructose intolerance leads to fructose accumulation and hypoglycemia. 

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). 

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. 

In nature, fmctose (levulose, fruit sugar) is the main sugar in many fruits 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 Jerusalem artichokes, chicory, dahlias, and dandelions, and is liberated by treatment with acid or enzyme. 

There is a growing interest in the inclusion of soluble fibre into the diet to help improve health. This is extending to drinks as well, with such fibre being added to milk- and fruit-based products such as smoothies . One source of soluble fibre which has attracted attention over the last few years is inulin or oligofiuc-tans. Inulin consists of oligosaccharides that are extracted from chicory or Jerusalem artichokes and that are claimed to improve colon function and to have prebiotic properties, enhancing the working of the gut. Inulin is a complex carbohydrate which can be assayed in a number of different ways. However, there are two published methods in the AO AC manual for its analysis (997.08 and 999.03). 

Unlike most crops that store carbon as starch, a polymer of glucose, in the Jerusalem artichoke carbon is stored as inulin, a fructose polymer. The implications of this have a pronounced influence on the value and utility of the crop. An extremely important attribute derived from inulin is its nutritional contributions, even though the caloric value in humans is low. The evidence for the role of inulin in decreasing blood cholesterol and in enhancing other positive health benefits has been firmly established. 

Jerusalem artichoke therefore has potential as a multipurpose crop, with the value of its byproducts a key to its future commercial exploitation. A listing of patents that relate to Jerusalem artichoke (Appendix), particularly utilizing plant-derived inulin, illustrates an increasing interest in the crop. 

Kaeser, W., Ultrastructure of storage cells in Jerusalem artichoke tubers (Helianthus tuberosus L.) vesicle formation during inulin synthesis, Z. Pflanzenphysiol., Ill, 253-260, 1983. 

Kiehn, F.A. and Chubey, B.B., Variability in agronomic and compositional characteristics of Jerusalem artichoke. In Inulin and Inulin-containing Crops, Fuchs, A., Ed., Elsevier, Amsterdam, The Netherlands, 1993, pp. 1-9. 

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. 

Jerusalem artichoke tubers contain little or no starch, virtually no fat, and have a relatively low calorific value. Of the small amount of fat present, trace amounts of monounsaturated and polyunsaturated fatty acids have been reported, but no saturated fatty acids (Whitney and Rolfes, 1999). The polyunsaturated fatty acids linoleic (18 2 cis, cis n-6) and a-linoleic acid (18 3 n-3) have been recorded as present at 24 mg and 36 mg-100 g 1 of raw tuber, respectively (Fineli, 2004). The tubers are a good source of dietary fiber, because of the presence of inulin. 

The term inulin first appeared in the literature in 1818 (Thomson, 1818), predating the discovery of fructose by about 30 years. It was ascribed to a substance, first isolated from elecampagne (Inula helenium L.) in 1804 (Rose, 1804). Jerusalem artichoke was first recorded as a source of inulin in around 1870. The actual linear structure of the molecule was not elucidated until the 1950s, and the small degree of branching that can occur only in the mid-1990s (De Leenheer and Hoebregs, 1994). As a polymer of fructose, inulin is classified as a fructan of which there are several types... 

Both the quantity and quality of inulin in various plant sources are of considerable importance in terms of its utilization. Both Jerusalem artichoke and chicory have inulin contents of >15% on... 

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. 

Currently the primary commercial plant-derived sources for inulin are Jerusalem artichoke and chicory. The former is grown more so in Eastern Europe and the latter in Northwestern Europe. There is increasing interest in the commercial production of Jerusalem artichoke in China and several other countries. At present, neither crop is grown to any extent in the U.S., although there is some fresh-market production of Jerusalem artichoke. 

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