Inulin and Inulin-containing Crops

About this book

The topics dealt with in this book cover a broad range of disciplines, such as agronomy and processing; analysis; chemistry and non-food applications; biochemistry; microbiology and molecular biology; and food and medical applications. Although emphasis is put on inulin and inulin-containing crops, the scope of the book is much wider, encompassing other fructans and fructan-containing plants, and even microorganisms producing and/or degrading fructans. It also deals with the possibility of inulin-containing crops as alternatives in agricultural practice. This volume is recommended to those working in such diverse fields as agronomy and process technology, food science, analytical and organic chemistry, biochemistry, biology, microbiology and molecular biology, and medical sciences, as well as industries in the research and development of carbohydrate-based novel chemicals.

Contents

Part 1 Agronomy and processing: crop characteristics and inulin production of Jerusalem artichoke and chicory, W.J.M. Meijer et al; the effect of long-term storage on the fructo-oligosaccharide profile of Jerusalem artichoke tubers and some observations on processing, H.W. Modler et al; a process for the production of inulin and its hydrolysis products from plant material, M. Vogel. Part 2 Analysis, chemistry and non-food applications: separation and quantification of fructan (inulin) oligomers by anion exchange chromatography, N.J. Chatterton et al; extraction and purification of preparative amounts of l-kestose, 6-kestose, neokestose, nystose and inulin-pentasaccharide, H. Smouter and R.J. Simpson; recent advances in the structural chemistry of inulin, A.D. French; chemical modification of chicory root inulin, E. Berghofer et al; hydroxymethylfurfural, a possible basic chemical for industrial intermediates, M. Kunz. Part 3 Biochemistry, microbiology and molecular biology: unresolved problems in the enzymology of fructan metabolism, C.J. Pollock et al; purification and properties of sucrose:sucrose fructosyltransferases from barley leaves and onion seeds, G.C. Angenent et al; immobilization of inulinase in activate carbon for the production of very-high-fructose syrups from Jerusalem artichoke tuber extracts, J.M. Magro et al; preparation and characterization of aqueous inulin/exo-inulinase systems, A. Huber et al; a biotechnological and ecophysiological study of thermophilic inulin-degrading clostridia, W.J. Drent et al; the cloned "bacillus subtilis" levanase gene as a potent system for the exploitation of inulin in biotechnological processes, H. Schwab and E. Wanker. Part 4 Food and medical applications: the occurrence of fructan in food plants, L.D. Incoll and G.D. Bonnett; Jerusalem artichoke as a multipurpose raw material for food products of high fructose or inulin content, J. Barta; the use of inulin for the determination of renal function - applicability and problems, N. Gretz et al. Part 5 Miscellaneous.

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