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Hydrolysis of inulin using citric acid for the preparation of fructose-oligosaccharide products of food industry
Authors: I.V. Popova, O.I. Mayboroda, N.Yu. Zinchenko, N.O. Klimenko
Number of views: 333
We investigated the process of hydrolysis of inulin by citric acid for the use in food industry. The choice of citric acid as a catalyst of the hydrolysis process is determined by its relatively soft action on the plant objects during heating that provides the process of hydrolysis of a polysaccharide, but does not lead to the formation of a noticeable amount of by-products. The monitoring of the process was performed by the evaluation of reducing substances (RSs) in received products and by the thin-layer chromatography (TLC), in a fixed layer. The total content of carbohydrate substance and the composition of carbohydrates were determined by the high pressure liquid chromatography (HPLC). To identify optimum conditions of the hydrolysis process, the dependences of the completeness of the hydrolysis on the amount of the added citric acid, temperature and the duration of the process were studied at a constant starting concentration of chicory in the suspensions (30%). In all cases, a growth of the concentration of the RSs in the product of inulin hydrolysis was observed which is associated with an increase in the direct factors while the optimal values have been achieved (Сacid = 0.8%, t = 65С, τ = 120 minutes); a further increase of these values results in side reactions. The optimal regime for the hydrolysis of dried chicory powder (Сacid = 0.9–1.0%, t = 65С, τ = 120 minutes) was also established by the experimental study and mathematical analysis of the obtained data. The production schemes were developed based on the determined optimal parameters of the hydrolysis of raw chicory materials by citric acid, which ensure a maximal amount of valuable mineral and organic components of chicory in the final product.