Inulin. Biochemistry, Food Sources and Health Implications

0452541 - ÚCHP 2016 RIV US eng M - Monography Chapter
Veselý, Václav - Budovičová, J. - Hanika, Jiří - Punčochář, Miroslav - Bárnet, M.
Chapter 2
Processing Plants Containing Inulin.
Inulin. Biochemistry, Food Sources and Health Implications. New York: Nova Science Publishers, 2015 - (Marlow, M.), s. 57-101. Biochemistry Research Trends. ISBN 978-1-63463-985-9
R&D Projects: GA TA ČR TE01020080
Institutional support: RVO:67985858
Keywords : jerusalem artychoke * yacón * hydrolysis
Subject RIV: EI - Biotechnology ; Bionics

The Chapter 2 consists of 3 parts: 1. Processing plants containing inulin, 2. Processing of washed tubers, 3. Processing of pasteurized juice. Different processes to products based on inulin are described there. Dry matter is produced by drying of tubers so they can be ground into powder and used as a food additive. Processing of tubers of the Jerusalem artichoke to syrup containing inulin, fructose, ethyl alcohol and lactic acid is discussed there. Fructose syrup can be produced by acidic hydrolysis of tuber juice. Fermentation experiments of hydrolyzed juice of the Jerusalem artichoke to ethylalcohol were described as well. Sterile juice containing dissolved sugars and polysaccharides and filtration cake was obtained at sterilization of raw juice and following crystallization. Acidic hydrolysis of inulin was investigated. First order kinetic model described experimental data very well. The rate constants depends both on temperature and pH value of the reaction mixture. The positive effect of acidic ion-exchanger on inulin hydrolysis rate has been determined.
Permanent Link: http://hdl.handle.net/11104/0253516