期刊
CARBOHYDRATE POLYMERS
卷 130, 期 -, 页码 405-419出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2015.05.026
关键词
Physical; Chemical; Carbohydrate; Polysaccharide; Oligofructose; Polymer
资金
- Royal FrieslandCampina
- European Union
- European Regional Development Fund
- Ministry of Economic Affairs, Agriculture and Innovation, Peaks in the Delta
- Municipality of Groningen
- Province of Groningen
- Province of Fryslan
- Province of Drenthe
- Dutch Carbohydrate Competence Center
Inulin, a fructan-type polysaccharide, consists of (2 -> 1) linked beta-D-fructosyl residues (n = 2-60), usually with an (1 <-> 2) alpha-D-glucose end group. The applications of inulin and its hydrolyzed florin oligofructose (n = 2-10) are diverse. It is widely used in food industry to modify texture, replace fat or as low-calorie sweetener. Additionally, it has several applications in other fields like the pharmaceutical arena. Most notably it is used as a diagnostic agent for kidney function and as a protein stabilizer. This work reviews the physicochemical characteristics of inulin that make it such a versatile substance. Topics that are addressed include morphology (crystal morphology, crystal structure, structure in solution); solubility; rheology (viscosity, hydrodynamic shape, gelling); thermal characteristics and physical stability (glass transition temperature, vapor sorption, melting temperature) and chemical stability. When using inulin, the degree of polymerization and processing history should be taken into account, as they have a large impact on physicochemical behavior of inulin. (C) 2015 The Authors. Published by Elsevier Ltd.
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