Kinetics of Formation of Di-<scp>d</scp>-fructose Dianhydrides during Thermal Treatment of Inulin

Christian, Ted J.; Manley‐Harris, Merilyn; Field, Richard J.; Parker, Beverly A.

doi:10.1021/jf9911186

Cited by 48 publications

(36 citation statements)

References 22 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: 99%

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: 99%

From fructans to difructose dianhydrides

Wang

Zhang

et al. 2014

Appl Microbiol Biotechnol

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“…Furthermore, we had observed the formation of low-molecular degradation products which were cleavable by acid to fructose (Boehm et al 2005). Inspired by studies of Christian and Manley-Harris (2000), the aim of the present study was to identify degradation products formed during a dry heating of inulin.…”

Section: Introductionmentioning

confidence: 99%

Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin

Trabs¹,

Kasprick²,

Henle³

2009

Czech J. Food Sci.

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From inulin which had been heated for 30 min at 200°C, four di-d-fructose dianhydrides (DFDAs) were isolated using flash chromatography and final purification by semipreparative HPLC, followed by identification via NMR spectroscopy.and β-d-Fruf-1,2´:2,1´-β-d-Fruf were identified. The yield of the isolated DFDAs varied depending on the DP of the used inulin. Using the isolated DFDAs as reference compounds, quantification of the disaccharides in commercial bakery products via high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) was possible.

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“…2) while a total hydrolysis had been obtained on the blue agave WSC pool. Various works have reported the formation of di-D-fructose dianhydrides resulting from the thermal degradation of inulin, (Blize, Manley-Harris, & Richards, 1994;Bohm, Kaiser, Trebstein, & Henle, 2005;Christian, Manley-Harris, Field, & Parker, 2000;Manley-Harris & Richards, 1996). These compounds are cleavable by acid into two fructose monomers (Bohm et al, 2005).…”

Section: Discussionmentioning

confidence: 99%