Properties of 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. 

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Inulin is therefore made up of D-fructofuranose residues joined through carbons 1 and 2. The properties of inulin point to a symmetrical arrangement and hence carbon 2 of each D-fructose residue is joined to carbon 1 of an adjacent one. 

COMPOSITION, STRUCTURE, AND PROPERTIES OF INULIN AND INULIN OLIGOMERS... 

Inulin can be used to replace a significant portion of the fat in certain meats (Archer et al., 2004) and traditional squeezable and spreadable food products. As the fat is reduced, the amount of water increases to the detriment of the product s structure. The water binding capacity and melting and rheological properties of inulin in such products, however, allow reducing the fat content from around 80% to 20-40% (Silva, 1996). 

To enhance the drug carrier properties of inulin, it has been reacted with epichlorohydrin, the product of which is highly reactive and couples readily with substances containing amino groups (Schacht et al., 1984). The 3-chloro-2-hydroxypropyl derivative (9) of inulin is formed in reaction with epichlorohydrin. Likewise, an allyl bromide derivative (10) can be prepared using sodium hydroxide as a catalyst (Tomecko and Adams, 1923). 

Grinenko, G. 1993. Physicochemical properties of inulin and of its modified derivatives. Kiev Ukrainian State University of Food Technologies. 

N. Sahiner, S. Sagbas, H. Yoshida, and LA. Lyon, Synthesis and properties of inulin based microgels, Coll. Inter/. Sci. Communic., 2,15-18,2014. 

Uryash, V.F., Gmzdeva, A.E., Grishatova, N.V., Kokurina, N.Yu., Faminskaya, L.A., Larina, V.N., and Stepanova, E.A., Physical-chemical properties of inulin-polysaccharide contained in topinambour, Non-traditional natural resources, innovative technologies and ptoducts Sb. nauchn. tr., Moscow Ros. Akademiya Estestv. Nauk Publ., 2003, vyp. 9, pp. 182-188 (in Russian). 

Pitarresi, G., Giacomazza, D., Triolo, D., Giammona, G., San Biagio, P.L. Rheological characterization and release properties of inulin-based hydrogels. Carbohydr. Polym. 88(3), 1033-1040 (2012)... 

Introns, 12 449 17 619 20 824 Intrusive uranium deposits, 17 520 Inulin, classification by structure, 4 723t In-use properties, of soap, 22 728, 730-731 Invention. See also Patents... 

Inulin represents a renewable resource that can be modified to form a cross section of products, many of which have superior attributes to similar products derived from glucose polysaccharides. Modification of inulin expands the amount and type of functional properties available, opening the door to many new uses. Most of these compounds are readily biodegradable. To date, there are over 17,000 citations for inulin in chemistry abstracts. The chemical modification of inulin, pioneered by the work of Dorine Verraest and Herman van Bekkum in the Netherlands, and Takao Uchiyama in Japan, has been reviewed by Fuchs (1987), Verraest (1997), and Stevens et al. (2001). The following critiques a portion of the diverse range of potential chemical modifications of inulin. 

The direct oxidation of hydroxyls on inulin allows the potential introduction of carbonyl and carboxyl groups, altering the properties of the polysaccharide and opening additional commercial applications (Bragd et al., 2004). The primary hydroxyl in the C-6 position on the fructofuranoside subunits can be selectively oxidized using 2,2,6,6-tetramethyl-l-piperidinyloxy (TEMPO). This forms a stable radical that can be oxidized by hypobromite, or similar reagent, to give a nitrosonium... 

Baal, H., Functional properties and applications of inulin in food, Fourth Seminar on Inulin, Wageningen, The Netherlands, 1993, pp. 1-66. 

Vergauwen, R., Van Laere, A., and Van den Ende, W., Properties of fructan fructan 1-fructosyltransferase (1-FFT) from Cichorium intybus L. and Echinops ritro L., two Asteraseae plants storing greatly different types of inulin, Plant Physiol., 133, 391 401, 2003. 

A unique plant on many levels, the distinctive properties of the Jerusalem artichoke (Helianthus tuberosus L.) present novel answers to some of today s most pressing problems. Jerusalem artichoke is potentially a major source of inulin, a fructose polymer that provides dietary health benefits as a prebiotic that promotes intestinal health and as a low-calorie carbohydrate to combat obesity and diabetes. Inulin also has myriad industrial applications, including ethanol production — making Jerusalem artichoke a potential source of biofuel. With its ready cultivation and minimal pest and disease problems, Jerusalem artichoke is an underutilized resource that possesses the potential to meet major health and energy challenges. 

An example looking at a new application of inulin (Figure 14-2). Inulin is a polysaccharide obtained from chicory roots. It is a foodstuff with the interesting properties sweet, nonfattening and healthy. Although it sells well in the food industry, the company is looking for other markets. The question to be answered by a team of three students is could we use inulin as a filler-binder for pharmaceutical tablets ... 

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