Isolation and identification of Di-D-fructose dianhydrides resulting from heat-induced degradation of inulin

Trabs, Kathrin; Kasprick, N; Henle, Thomas

doi:10.1007/s00217-011-1507-8

Cited by 8 publications

(3 citation statements)

References 30 publications

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“…Earlier studies showed that DFAs could be produced during the chemical hydrolysis of inulin by dilute acid to produce fructose (Jackson and Goergen 1929;McDonald 1946). Then, many references reported that DFAs were formed by nonenzymatic catalysis of fructose and fructose-containing compounds such as sucrose, FOS, and fructans, especially under high temperature and acidic conditions (Christian et al 2000;Manley-Harris and Richards 1996;Ratsimba et al 1999;Trabs et al 2011). And DFAs were approved to be easily generated by caramelization of these raw materials during food processing (Defaye and Garcia Fernandez 1994;Kuhnert 2012, 2013;Rhourrhi-Frih et al 2012).…”

Section: Existence Of Dfas In Naturementioning

confidence: 95%

From fructans to difructose dianhydrides

Wang

Zhang

et al. 2014

Appl Microbiol Biotechnol

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Fructans are the polymers of fructose molecules, normally having a sucrose unit at what would otherwise be the reducing terminus. Inulin and levan are two basic types of simple fructan, which contain β-(2, 1) and β-(2, 6) fructosyl-fructose linkage, respectively. Fructans not only can serve as soluble dietary fibers for food industry, but also may be biologically converted into high-value products, especially high-fructose syrup and fructo-oligosaccharides. In recent years, much attention has been focused on production of difructose dianhydrides (DFAs) from fructans. DFAs are cyclic disaccharides consisting of two fructose units with formation of two reciprocal glycosidic linkages. They are expected to have promising properties and beneficial effects on human health. DFAs can be produced from fructans by fructan fructotransferases. Inulin fructotransferase (IFTase) (DFA III-forming) and IFTase (DFA I-forming) catalyze the DFA III and DFA I production from inulin, respectively, and levan fructotransferase (LFTase) (DFA IV-forming) catalyzes the production of DFA IV from levan. In this article, the DFA-producing microorganisms are summarized, relevant studies on various DFAs-producing enzymes are reviewed, and especially, the comparisons of the enzymes are presented in detail.

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Section: Existence Of Dfas In Naturementioning

confidence: 95%

From fructans to difructose dianhydrides

Wang

Zhang

et al. 2014

Appl Microbiol Biotechnol

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“…Stopień polimeryzacji inuliny oraz charakter wiązań zależy od źródła jej pochodzenia. Ogólnie DP tego wysokocząsteczkowego polimeru wynosi więcej niż 30 [39].…”

Section: Polisacharydyunclassified

Prebiotics – Definition, Properties, and Applications in Industry

Śliżewska¹,

Nowak²,

Barczyńska³

et al. 2013

ZNTJ

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Prebiotyki są definiowane jako nietrawione składniki żywności, które korzystnie działają na organizm gospodarza przez selektywną stymulacje wzrostu i/lub aktywności jednego rodzaju lub ograniczonej liczby bakterii bytujących w okrężnicy. Istnieje 5 podstawowych kryteriów klasyfikacji składników żywności jako prebiotyków: oporność na trawienie w górnych odcinkach przewodu pokarmowego, fermentacja prowadzona przez microbiotę jelitową, korzystny wpływ na zdrowie gospodarza, selektywna stymulacja wzrostu probiotyków oraz stabilność w różnych warunkach przetwarzania żywności. Dzięki cennym właściwościom technologicznym prebiotyki są stosowane w wielu produktach spożywczych jako zamiennik tłuszczu i cukru lub jako środek teksturotwórczy i żelujący. W artykule omówiono definicje prebiotyków, kryteria klasyfikacji i charakterystykę substancji prebiotycznych oraz ich przemysłowe zastosowanie.

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“…A product with up to 26% of DFAs has been previously produced by pyrolysis of inulin . Thermal treatment of inulin or sucrose, alone or in admixture with an acid promoter, was also reported. − The highest conversions into DFAs and glycosyl-DFAs were obtained by activation of inulin, sucrose, fructose, or glycosylfructoses with anhydrous hydrogen fluoride (HF) and HF-based reagents. − Traces of HF or fluorine salts in the final product, however, represent a health risk that hampers the deployment of this process at an industrial level.…”

Section: Introductionmentioning

confidence: 99%

Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from d-Fructose

Audemar

Atencio-Genes

Mellet

et al. 2017

J. Agric. Food Chem.

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Activation of a concentrated solution of d-fructose with carbonic acid, generated from carbon dioxide, induces the formation of difructose dianhydrides (DFAs) and their glycosylated derivatives (glycosyl-DFAs), a family of prebiotic oligosaccharides. Under optimized conditions, up to 70% of the active DFA species were obtained from a highly concentrated solution of fructose, avoiding the filtration step and contamination risk associated with the current procedures that employ heterogeneous catalysis with acid ion-exchange resins. The optimized CO-promoted preparation of DFA-enriched caramel described here has been already successfully scaled up to 150 kg of d-fructose for nutritional studies, showing that implementation of this process is possible at a larger scale.

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Isolation and identification of Di-D-fructose dianhydrides resulting from heat-induced degradation of inulin

Cited by 8 publications

References 30 publications

From fructans to difructose dianhydrides

From fructans to difructose dianhydrides

Prebiotics – Definition, Properties, and Applications in Industry

Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from d-Fructose

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