Authors:C. Blecker, J.-P. Chevalier, C. Fougnies, J.-C. Van Herck, C. Deroanne, and M. Paquot
Melting behaviour of powder inulin has been studied by differential scanning calorimetry. DSC curves show two endothermic peaks, relative to water elimination and to inulin melting, respectively. The second peak is dependent on inulin type and a shift to a higher temperature is observed with increasing average polymerisation degree (DP) of the sample. For similar crystallinity index, linear relations have been underlined and so predicting inulin mean DP can be done by DSC analysis. The study shows that a relatively high heating rate (25°C min–1) can be used and brings a supplementary interest by an important reduction of analysis time.
Authors:A. Dobrinčić, L. Tuđen, M. Repajić, I. Elez Garofulić, Z. Zorić, V. Dragović-Uzelac, and B. Levaj
compounds. Generally, maltodextrin and gum arabic are frequently used carriers in plant extracts’ and fruit juices’ spray drying due to their properties that enable them to obtain good quality powders ( Tupuna et al., 2018 ). Oligosaccharide inulin as
Authors:Tatiana Bernardi, Elena Tamburini, and Giuseppe Vaccari
A first attempt at the separation of fructo-oligosaccharides (FOS) and inulin mixtures is presented. Preliminary results obtained by automated multiple development (AMD) of diol layers with an acetonitrile-acetone-water polarity gradient are reported. The method is very promising and highly suitable for simple, direct analysis of complex mixtures of fructo-oligosaccharides (FOS) and inulin in samples of natural origin.