Enzymatic determination of inulin and fructooligosaccharides in food

Maher Korakli, Carsten Hinrichs, Matthias A. Ehrmann, Rudi F. Vogel

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

Inulin and fructooligosaccharides (FOS) are widely distributed throughout the plant kingdom. They have been increasingly used in various foods due to their beneficial nutritional attributes. An enzymatic method was developed for rapid and accurate determination of inulin and/or FOS in food. ß-Fructofuranosidase heterologously expressed in Escherichia coli was used as a hydrolyzing enzyme. After extraction with water, filtration and appropriate dilution, inulin was hydrolyzed using ß-fructofuranosidase and the liberated sugars were determined enzymatically. The average recovery of inulin and/ or FOS in food matrixes was 97% with a coefficient of variation of 5%. The method provided an inexpensive technique requiring only standard laboratory equipment for determining inulin and/or FOS with high accuracy and precision.

Original languageEnglish
Pages (from-to)530-534
Number of pages5
JournalEuropean Food Research and Technology
Volume217
Issue number6
DOIs
StatePublished - Dec 2003

Keywords

  • Enzymatic determination
  • Fructooligosaccharides
  • Inulin
  • ß-Fructofuranosidase

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