title: Kinetic study of the acid hydrolysis of various oligofructose samples.
abstract: 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.
authors.affiliation: 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
authors.forename: Christophe
authors.initials: C
authors.lastname: Blecker
authors.forename: Christian
authors.initials: C
authors.lastname: Fougnies
authors.forename: Jean-Claude
authors.initials: JC
authors.lastname: Van Herck
authors.forename: Jean-Pol
authors.initials: JP
authors.lastname: Chevalier
authors.forename: Michel
authors.initials: M
authors.lastname: Paquot
mesh_terms: 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
chemical_list: D009844:Oligosaccharides; C120489:oligofructose; D005632:Fructose