Kinetics of Hydrolysis of Fructooligosaccharides in Mineral-Buffered Aqueous Solutions:  Influence of pH and Temperature

Abstract

High-performance anion exchange chromatography coupled with a pulsed amperometric detection system (HPAEC-PAD) was used to evaluate the extent of chemical hydrolysis of three fructooligosaccharides (FOS) including 1-kestose (beta-D-Fru-(2-->1)(2)-alpha-D-glucopyranoside, GF2), nystose (beta-D-Fru-(2-->1)(3)-alpha-D-glucopyranoside, GF3), and fructofuranosylnystose (beta-D-Fru-(2-->1)(4)-alpha-D-glucopyranoside, GF4). A kinetic study was carried out at 80, 90, 100, 110, and 120 degrees C in aqueous solutions buffered at pH values of 4.0, 7.0, and 9.0. Under each experimental condition, the determination of the respective amounts of reactants and hydrolysis products showed that FOS hydrolysis obeyed pseudo-first-order kinetics as the extent of hydrolysis, which decreased at increasing pH values, increased with temperature. The three oligomers were found to be degraded mainly under acidic conditions, and at the highest temperature value (120 degrees C), a quick and complete acid degradation of each FOS was observed. Using the Arrhenius equation, rate constants, half-life values, and activation energies were calculated and compared with those obtained from sucrose under the same experimental conditions. It appeared that the hydrolysis of FOS took place much more easily at acidic pH than at neutral or basic pH values.

Prebiotics: Present and future in food science and technology

“…The other conditions caused little change in activity. Stability of prebiotics to processing conditions has been considered (Bohm, Kaiser, Trebstein, & Henle, 2005;Bohm, Kleessen, & Henle, 2006;L'Homme, Arbelot, Puigserver, & Biagini, 2003). These results provide the basis for selecting prebiotics for use as functional food ingredients and for predicting the extent to which processing affects prebiotic activity.…”

Enzymatic preparation of wheat bran xylooligosaccharides and their stability during pasteurization and autoclave sterilization at low pH

“…At 60-70°C, the hydrolysis of FOS was insignificant at pH 3.0-4.0, whereas it was considerable at pH 2.0 and 2.5, the remaining FOS was 65.4-89.2%. The degradation process of oligosaccharides takes place by proton catalysis, so the possibility of cleavage is ensured by the acidic media (L'homme, Arbelot, Puigserver, & Biagini, 2003). The decrease of pH, namely the increase of proton concentration of the solution makes degradation faster.…”

Effect of processing conditions on the prebiotic activity of commercial prebiotics

“…Dry heating of inulin from chicory or Jerusalem artichoke for up to 60 min at temperatures between 135 and 195 1C, resulted in significant degradation ranging between 20% and 100% and led to the formation of new products, likely to be di-D-fructose dianhydrides (Bohm, Kaiser, Trebstein, & Henle, 2005;Bohm, Kleessen, & Henle, 2006). Furthermore, in buffered solutions, FOS have been found to be degraded at increased temperature and decreased pH (L'Homme, Arbelot, Puigserver, & Biagini, 2003).…”