Process for the preparation of long-chain inulin with inulinase

Details Process for the preparation of long-chain inulin with inulinase Process for the preparation of long-chain inulin with inulinase

1994-05-17

1995-12-26

Naff, David M.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

5361231, 536124, 536127, 536128, C12P 1904, C12S 302, C08B 3718

Patent

active

054787327

ABSTRACT:
A process for the preparation of long-chain inulin having an average chain length greater than 20 monomer units while simultaneously obtaining glucose and fructose is performed. An aqueous crude inulin suspension with a crude inulin concentration of 20-70% by weight is subjected to enzymatic treatment with inulinase at temperatures of 30.degree.-70.degree. C. During the process the short-chain components are degraded to mono- and disaccharides, and the long-chain inulins are then separated off from the mono- and disaccharides and converted into dry form. The long chain inulins may be separated from the mono- and disaccharides by crystallization by cooling and centrifugation or chromatographically using a strongly acidic cation exchange resin loaded with calcium ions. The long chain inulins can be used as a component in foodstuffs, in conjunction with sweeteners, bulking agents, thickeners, stabilizers, as well as a fat substitute in foodstuffs, a carbohydrate substitute, dietary fiber, as an excipient for pharmacologically active substances, and as an indicator for kidney clearance.

REFERENCES:
patent: 2782123 (1957-02-01), Rubin
patent: 4758515 (1988-07-01), Barwald et al.
patent: 4978751 (1990-12-01), Biton et al.
patent: 5127956 (1992-07-01), Hansen et al.
patent: 5254174 (1993-10-01), Hansen et al.
patent: 5342631 (1994-08-01), Yatka et al.
The Merck Index (11th Ed., 1989) p. 792.

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