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Abstract Long-chain inulin (L-In) and short-chain inulin (S-In) from native inulin was separated through the method of alcohol precipitation. Cross-linked inulin with two different degree of polymerization (average DP = 6.88 and… Click to show full abstract
Abstract Long-chain inulin (L-In) and short-chain inulin (S-In) from native inulin was separated through the method of alcohol precipitation. Cross-linked inulin with two different degree of polymerization (average DP = 6.88 and 15.10) were prepared in aqueous solutions by using the L-In and S-In respectively as raw material and sodium hexametaphosphate as cross-linker. Structural characteristics of cross-linked inulin were determined by Fourier-transform infrared spectroscopy and scanning electron microscopy. Compared with native L-In and S-In, cross-linked inulin had a higher intrinsic viscosity, stronger stability and moisture absorption capability, but lower water solubility. Only 1% reducing sugar produced when cross-linked inulin was heated within 100 °C, and inulin hydrolysis occurred in acidic environment (pH
Journal Title: Food Hydrocolloids
Year Published: 2019
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