Jerusalem artichoke (JA) is a rich source of dietary fiber. The major dietary fiber inside of JA is inulin which is a heterogeneous collections of fructose polymers with many health benefits for humans. To investigate the effect of ultrasound on the inulin from JA, JA powder, Purified JA inulin (PJAI) was treated with 20KHz ultrasound compared with chicory inulin (CI). Ultrasound treatment time had a positive linear relationship with reducing sugar content of these samples. After ultrasound treatment, reducing sugar content in JA powder increased from 6.101g/100g up to 12.273g/100g. In PJAI, reducing sugar content increased from 10.378g/100g up to 12.274g/100g. Reducing sugar content in CI increased from 1.126g/100g up to 2.183g/100g. Also, determined by HPLC and GPC, for PJAI, there was a negative linear relationship between high degree of polymerization (DP) inulin with ultrasound treatment time (R 2 =0.9169), and a positive linear relationship between low DP inulin with ultrasound treatment time (R 2 =0.9738), which was not observed for inulin from chicory. Furthermore, JA powder was added into whey and milk and treated with 20KHz ultrasound to investigate the structure change. Ultrasound changed the microstructure of milk resulting in a flatter surface for milk and whey. Ultrasound combined particles of milk and whey This kind of phenomenon was much more obvious only for milk when mixed with JA powder. III
Jerusalem artichoke (JA) (Helianthus tuberosus L.) belongs to the Asteraceae family, and it has been cultivated as a food source in North America for many years (Bock et al., 2014;Chitra et al., 1996). Nowadays, it is grown all over the world including North America, Europe, Australia, and East Asia due to its ability to adapt to a relatively wide range of environmental conditions (Li et al., 2013).Additionally, there is an increasing demand for JA products since food industries use JA as a source of inulin. Chicory (Cichorium intybus L.) also belongs to the Asteraceae family, cultivated as a medicinal plant since ancient Egypt, and is a rich source of inulin. It has already been used by many companies as a kind of functional food ingredient (Schmidt et al., 2007). JA as a source of inulin has been
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