Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-13 DOI:10.1016/j.foodchem.2025.143404

Shuhuai Yu, Zhenlong Wang, Qiting Li, Mengyan Zhu

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Abstract

Despite the hypothesized novel functionalities of difructose anhydride I (DFA Abstract Image

I), its physicochemical profile remains insufficiently characterized. This study elucidated the properties of enzymatically synthesized DFA-I derived from inulin using inulin fructotransferase. Structural elucidation via ¹³C NMR and mass spectrometry validated its identity. Further analytical results demonstrated that DFA-I exhibited an optical rotation

{[a]}_{D}^{20}

${[a]}_{D}^{20}$ of +28.12 ± 0.08°, a melting point of 163.4 °C, and exceptional thermostability (≤250 °C). At 10 mg·mL⁻¹, the compound displayed a conductivity of 0.5 ± 0.10 μS·cm⁻¹. DFA-I retained 97.07 % stability under extreme acidic conditions (pH 2.0, 100 °C, 30 min) and 95.07 % stability during prolonged exposure (pH 3.0, 37 °C, 3 months). The compound exhibited negligible Maillard reactivity (A₄₂₀ ≤ 0.050 across pH 3.0–8.0), remarkable hydrophilicity (solubility: 300 g·(100 g H₂O)⁻¹ at 20 °C), and pronounced hygroscopicity under 75–94 % relative humidity (25 °C). These findings establish a rigorous physicochemical foundation for DFA-I's functional exploration and industrial applications.

Abstract Image

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.