Kinetic study of the acid hydrolysis of various oligofructose samples.
The kinetic of acid hydrolysis of five commercially available oligofructose samples used as food ingredients has been investigated as a function of the dry matter concentration, reaction pH, and temperature. The initial fructose release rate is found to be roughly proportional to the inverse of the average polymerization degree in number. A pseudo first order kinetic is found with respect to the fructosyl chain end concentration and to the proton concentration. Arrhenius plot is found to reasonably fit the data in a relatively wide temperature range (7-130 degrees C). The results allow the estimation of the fructose release rate in many foodstuff processing conditions.
Blecker
Christophe
C
Unité de Technologie des Industries Agro-alimentaires, Faculté Universitaire des Sciences Agronomiques de Gembloux, Passage des Déportés, 2 B 5030 Gembloux, Belgium. blecker.c@fsagx.ac.be
Fougnies
Christian
C
Van Herck
Jean-Claude
JC
Chevalier
Jean-Pol
JP
Paquot
Michel
M
D005504:Food Analysis; D005632:Fructose / Q000032:analysis / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007700:Kinetics; D009844:Oligosaccharides / Q000032:analysis / Q000378:metabolism*; D013696:Temperature; D013816:Thermodynamics
D009844:Oligosaccharides; C120489:oligofructose; D005632:Fructose