发表状态 | 已发表Published |
题名 | Differences in physicochemical, rheological, and prebiotic properties of inulin isolated from five botanical sources and their potential applications |
作者 | |
发表日期 | 2024-03-01 |
发表期刊 | Food Research International
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ISSN/eISSN | 0963-9969 |
卷号 | 180 |
摘要 | This study compares the physicochemical and prebiotic properties of inulin isolated from five botanical sources. The average degree of polymerization (DP) for inulin ranged from 5.00 to 13.33. Notably, inulin from Dahlia tubers (DP = 13) and Platycodonis Radix (DP = 8) demonstrated granular, clustered morphology under SEM, semi-crystalline structures via X-ray diffraction, and exhibited shear-thinning behaviors from shear rate 1 s to 500 s. In contrast, inulin from Jerusalem artichoke (DP = 5), chicory root (DP = 7), and Asparagi Radix (DP = 5) showcased rough flake morphologies under SEM, amorphous structures in X-ray patterns, and similar shear-thinning behaviors. All inulin types showed acid stability at pH levels below 2.0, with a reducing sugar conversion ratio (RRS) under 1 %. Furthermore, the isolated inulin from the different sources presented prebiotic capacity when added as a sole carbon source in the culture media of the probiotics Lactobacillus paracasei and Bifidobacterium longum. This study provides the properties of inulin from various sources, thereby offering a reference for the selection of appropriate inulin in industrial applications based on the desired characteristics of the final product. |
关键词 | Acid stability Degree of polymerization Inulin Prebiotic Rheology |
DOI | 10.1016/j.foodres.2024.114048 |
URL | 查看来源 |
收录类别 | SCIE |
语种 | 英语English |
WOS研究方向 | Food Science & Technology |
WOS类目 | Food Science & Technology |
WOS记录号 | WOS:001177540900001 |
Scopus入藏号 | 2-s2.0-85184068433 |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | https://repository.uic.edu.cn/handle/39GCC9TT/11388 |
专题 | 理工科技学院 |
通讯作者 | Xu, Baojun |
作者单位 | Food Science and Technology Program,Department of Life Sciences,BNU-HKBU United International College,Zhuhai,Guangdong,519087,China |
第一作者单位 | 北师香港浸会大学 |
通讯作者单位 | 北师香港浸会大学 |
推荐引用方式 GB/T 7714 | Lin, Xiaojun,Zhang, Xuanyi,Xu, Baojun. Differences in physicochemical, rheological, and prebiotic properties of inulin isolated from five botanical sources and their potential applications[J]. Food Research International, 2024, 180. |
APA | Lin, Xiaojun, Zhang, Xuanyi, & Xu, Baojun. (2024). Differences in physicochemical, rheological, and prebiotic properties of inulin isolated from five botanical sources and their potential applications. Food Research International, 180. |
MLA | Lin, Xiaojun,et al."Differences in physicochemical, rheological, and prebiotic properties of inulin isolated from five botanical sources and their potential applications". Food Research International 180(2024). |
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