Kinetic Study of the Acid Hydrolysis of Various Oligofructose Samples

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• 作者：Christophe Blecker ; Christian Fougnies ; Jean-Claude Van Herck ; Jean-Pol Chevalier ; and Michel Paquot
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2002
• 出版时间：March 13, 2002
• 年：2002
• 卷：50
• 期：6
• 页码：1602 - 1607
• 全文大小：84K
• 年卷期：v.50,no.6(March 13, 2002)
• ISSN：1520-5118

文摘

The kinetic of acid hydrolysis of five commercially available oligofructose samples used as foodingredients has been investigated as a function of the dry matter concentration, reaction pH, andtemperature. The initial fructose release rate is found to be roughly proportional to the inverse of theaverage polymerization degree in number. A pseudo first order kinetic is found with respect to thefructosyl chain end concentration and to the proton concentration. Arrhenius plot is found to reasonablyfit the data in a relatively wide temperature range (7-130 C). The results allow the estimation of thefructose release rate in many foodstuff processing conditions.Keywords: inulin; oligofructose; acid hydrolysis; fructose