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Inulin biopolymer as a novel material for sustainable soil stabilization. [PDF]
Sci RepDeylaghian S +3 more
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Inulin: properties and health benefits.
Food & Function, 2023Inulin, a soluble dietary fiber, is widely found in more than 36 000 plant species as a reserve polysaccharide. The primary sources of inulin, include Jerusalem artichoke, chicory, onion, garlic, barley, and dahlia, among which Jerusalem artichoke tubers
Yuxin Qin +8 more
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Synthesis of Cyanoethyl Inulin, Aminopropyl Inulin and Carboxyethyl Inulin
Starch - Stärke, 1996AbstractInulin was cyanoethylated by reaction with acrylonitrile in the presence of aqueous sodium hydroxide. Products with a degree of substution (ds) from 0.2 to 1.6 were prepared. The materials were analyzed using NMR spectroscopy and GPC analysis.
Dorine L. Verraest +3 more
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Carbohydrate Research, 1995
Inulin was carboxymethylated in aqueous alkaline medium with monochloroacetic acid as the reagent. The degree of substitution of the reaction product was determined by titration, LC analysis and 13C NMR spectroscopy. Carboxymethylinulin with a degree of substitution between 0.2 and 1 was obtained depending on the molar ratio of inulin-monochloroacetic ...
Jan Gerardus Batelaan +3 more
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Inulin was carboxymethylated in aqueous alkaline medium with monochloroacetic acid as the reagent. The degree of substitution of the reaction product was determined by titration, LC analysis and 13C NMR spectroscopy. Carboxymethylinulin with a degree of substitution between 0.2 and 1 was obtained depending on the molar ratio of inulin-monochloroacetic ...
Jan Gerardus Batelaan +3 more
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Studies on the physicochemical properties of inulin and inulin oligomers
Food Chemistry, 2000Abstract Inulin, Raftiline® ST, Raftilose® P and oligofructose in aqueous solutions were investigated at 2.5, 5, 10, 15, 17.5, 20 and 25 g of solute in 100 g of water by physicochemical measurements in order to obtain molecular weights, reducing activities, apparent specific volumes, isentropic apparent specific compressibilities, and 1 H-NMR pulse ...
DE GENNARO S +3 more
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The adjuvanticity of gamma inulin
Immunology & Cell Biology, 1988SummaryGamma‐inulin (g‐IN) is a polymorph identified as the active component of inulin preparations that specifically activates the alternative pathway of complement (APC). The APC is central to many leucocyte functions, including B cell activation. We show here that g‐IN, when formulated as a pure, endotoxin‐free, fine suspension insoluble at 37°C and
Edward J. Steele +2 more
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Mechanochemical depolymerization of inulin
Carbohydrate Research, 2018Although chemical reactions driven by mechanical force is emerging as a promising tool in the field of physical sciences, its applications in the area of food sciences are not reported. In this paper, we propose ball milling as an efficient tool for the controlled generation of fructooligosaccharide (FOS) mixtures from inulin with a degree of ...
Varoujan A. Yaylayan, Haoran Xing
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International Journal of Biological Macromolecules, 1996
Lamellar crystals of inulin were grown by crystallizing sharp fractions of low molecular weight inulin from dilute aqueous ethanol solutions. The crystals were analyzed using three-dimensional electron diffraction and X-ray powder diagrams. Two crystalline polymorphs were observed, depending on the hydration conditions: a hydrated form which indexed on
Andre, I. +5 more
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Lamellar crystals of inulin were grown by crystallizing sharp fractions of low molecular weight inulin from dilute aqueous ethanol solutions. The crystals were analyzed using three-dimensional electron diffraction and X-ray powder diagrams. Two crystalline polymorphs were observed, depending on the hydration conditions: a hydrated form which indexed on
Andre, I. +5 more
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2001
Oligofructose can be obtained by partial enzymatic hydrolysis of inulin or by enzymatic synthesis from sucrose. The nondigestibility of inulin and oligofructose is at the basis of their reduced caloric value compared with their component monosaccharide moieties.
Paul Coussement, Anne Franck
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Oligofructose can be obtained by partial enzymatic hydrolysis of inulin or by enzymatic synthesis from sucrose. The nondigestibility of inulin and oligofructose is at the basis of their reduced caloric value compared with their component monosaccharide moieties.
Paul Coussement, Anne Franck
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