Heat-induced degradation of inulin
A. Böhm, I. Kaiser, A. Trebstein, T. Henlehttps://doi.org/10.17221/10623-CJFSCitation:Böhm A., Kaiser I., Trebstein A., Henle T. (2004): Heat-induced degradation of inulin. Czech J. Food Sci., 22: S90-S92.
Abstract: Heat treatment of inulin at 135 to 190°C leads to a decrease in the measurable amount of the fructan, when quantified as fructose after enzymatic hydrolysis. Using high-performance anion-exchange chromatography with pulsed amperometric detection, degradation of the fructan chains and concomitant formation of low-molecular products was observed, most likely representing di-D-fructose dianhydrides. Heat-induced degradation of inulin during thermal processing of foods like bakery products must be taken into account within the discussion about possible prebiotic properties of the fructan.
inulin; fructooligosaccharide; HPAEC-PAD; prebiotic; di-fructose dianhydrides