Inulin

Part 6. Polysaccharides
Dr. Anne Franck

Dr. Anne Franck

ORAFTI, Aandorenstraat 1, Tienen, Belgium, 3300

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Ir. Leen De Leenheer

Ir. Leen De Leenheer

ORAFTI, Aandorenstraat 1, Tienen, Belgium, 3300

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First published: 15 January 2005
Citations: 19

Abstract

  • Introduction
  • Historical Outline
  • Chemical Structure
  • Natural Occurrence
  • Physiological Function
  • Chemical Analysis and Detection
    • High-performance Liquid Chromatography (HPLC)
    • Gas Chromatography
    • HPAEC Analysis (Dionex)
    • Permethylation
    • Quantitative Determination of Inulin and Oligofructose in Food
    • Quantitative Determination of Inulin in Food
  • Biosynthesis
    • Synthesis of Microbial Fructan
    • In vitro Synthesis of FOS
    • Synthesis of Inulin from Plant Origin (Asteraceae)
      • Biochemistry
      • Molecular Genetics
  • Biodegradation
    • Plant Endogenous Degradation
      • Biochemistry
      • Molecular Genetics
    • In vitro Hydrolysis by Yeast and Mold Enzymes
  • Production
    • FOS Production Starting from Sucrose
    • Commercial Inulin of Plant Origin
      • Agricultural Aspects
      • Processing
    • Commercial Production of Inulin and FOS
    • Scale of Production
  • Properties
    • Physical and Chemical Properties
    • Material Properties
    • Biological Properties
      • Nondigestibility
      • Caloric Value
      • Improvement of Lipid Metabolism
      • Effects on Gut Function
      • Modulation of Gut Microflora
      • Suitability for Diabetics
      • Reduction of Cancer Risk
      • Increase in Mineral Absorption
      • Intestinal Acceptability
  • Food Applications
  • Non-food Developments and Applications
  • Outlook and Perspectives
  • Patents
  • Acknowledgements

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