Food Resources. 2022. N 19. Article 07 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Понеділок, 23 січня 2023, 10:02; Перегляди: 95

7. HYDRATION OF MOLECULES OF INULIN MODIFYING FORMS
https://doi.org/10.31073/foodresources2022-19-07
Roman Grushetskiy, Irina Grinenko, Inha Kuznietsova, Ludmila Zajchuk, Danilova Kateryna
Pages: 66-71
Abstract
Subject of research. The high-molecular polysaccharide of the fructan group inulin and its modified forms. Purpose. Study the possibilities of obtaining different modification and spatial forms of inulin molecules. The article shows the methods of obtaining modified forms of α- and ß-inulins. The identity of the qualitative composition of the obtained forms is shown by using chromatographic studies. The dependence of modified forms of α- and ß-inulins on their spatial structure and degree of hydration of molecules and globules was confirmed with the help of electronic photography. Results. The percentage content of particles with a size >8 μm, which are formed in the process of obtaining α-inulin, is almost twice as high as in the case of ß-inulin, while the percentage content of particles with a size <8 μm, in 1 ,5-2 times smaller. This can be explained by the presence of a larger amount of crystalline moisture in the α-inulin sample, due to the fact that when precipitated from water, the sample is not affected by the dehydrating agent, in this case – ethanol, but precipitates spontaneously. It can also be assumed that the energy of the surface bond between the inulin molecule and water is much lower than the energy of the bond between ethanol and water. It was determined by the method of thermogravimetric that the sample of α-inulin after drying at 90ºС had a weight of 9.6 g, after drying at 120ºС 8.7 g, the amount of bound moisture = difference of weight 1 and weight 2 = 0.9 g/10 g, or 9% by weight of the test sample, and ß-inulin – weight 1-9.8 g, weight 2-9.3 g, amount of bound moisture 0.5 g, or 5% by weight of the test sample. Scope of research results. A differentiated approach to expanding the use of the obtained forms of inulin in various branches of food, pharmaceutical and other industries. In particular, as a fat substitute in the production of various dairy products, as a structure former in the production of confectionery products,
Key words: inulins, hydration, modified forms of inulins, α-inulin, ß-inulin
References
1. Barclay, T., Ginic-Markovic, M., Cooper, P., Petrovsky, N. (2010). Inulin – a versatile polysaccharide with multiple pharmaceutical and food chemical uses. J. Excipients and Food Chem. № 1 (3). P. 27. 45.
2. Ni, D., Zhu, Y., Xu, W., Pang, X., Lv, J., Mu, Wanmeng. (2020). Production and Physicochemical Properties of Food-Grade High-Molecular-Weight Lactobacillus Inulin. Journal of Agricultural and Food Chemistry. № 68 (21). 5854-5862. https://doi.org/10.1021/acs.jafc.9b07894.
3. Naskar, B., Dan, A., Ghosh, S., Moulik, S. P. (2010). Viscosity and Solubility Behavior of the Polysaccharide Inulin in Water, Water + Dimethyl Sulfoxide, and Water + Isopropanol Media. Journal of Chemical & Engineering Data. 55 (7). 2424-2427. https://doi.org/10.1021/je900834c.
4. Gupta, A, Paudwal, G., Dolkar, R., Lewis, S., Gupta, P. N. (2022). Recent Advances in the Surfactant and Controlled Release Polymer-based Solid Dispersion. Current Pharmaceutical Design. № 28 (20). 1643-1659. https://doi.org/10.2174/1381612828666220223095417.
5. Baeckmann, C., Riva, A., Guggenberger, P., Kählig, H., Han, S., Inan, D., Favero, G., Berry, D., Kleitz, F. (2022). Targeting Gut Bacteria Using Inulin‐Conjugated Mesoporous Silica Nanoparticles. Advanced Materials Interfaces № 9 (14). 2102558. https://doi.org/10.1002/admi.202102558.
6. Afinjuomo, F., Abdella S., Youssef, S. H., Song, Y., Garg, S. (2021). Inulin and Its Application in Drug Delivery. Pharmaceuticals. № 14 (9). 855. https://doi.org/10.3390/ph14090855.
7. Usman, M., Zhang, C., Patil, P. J., Mehmood, A., Li, X., Bilal, M., Haider, J., Ahmad, S. (2021). Potential applications of hydrophobically modified inulin as an active ingredient in functional foods and drugs – A review. Carbohydrate Polymers. 252. 117176. https://doi.org/10.1016/j.carbpol.2020.117176.
8. Tripodo, G., Mandracchia, D. (2019). Inulin as a multifaceted (active) substance and its chemical functionalization: From plant extraction to applications in pharmacy, cosmetics and food. European Journal of Pharmaceutics and Biopharmaceutics. 141. 21-36. https://doi.org/10.1016/j.ejpb.2019.05.011.
9. Ahmed, I., Bilal, M., Niazi, K., Jahan, Z., Naqvi, S. R. (2018). Effect of drying parameters on the physical, morphological and thermal properties of spray-dried inulin. Journal of Polymer Engineering. 38 (8). 775-783. https://doi.org/10.1515/polyeng-2017-0064.
10. Kokubun, S., Ratcliffe, I., Williams, P. A. (2018). The interfacial, emulsification and encapsulation properties of hydrophobically modified inulin. Carbohydrate Polymers. 194. 18-23. https://doi.org/10.1016/j.carbpol.2018.04.018.