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

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-05-30 Epub 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-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}

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.

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菊糖果糖转移酶制备二果糖酸酐I的理化性质

尽管假设了二果糖酸酐I （DFAI）的新功能，但其物理化学特征仍然不够充分。本文研究了利用菊粉果糖转移酶酶法合成菊粉dfa - 1的性质。通过13C核磁共振和质谱分析验证了其结构。进一步的分析结果表明，DFA-I的旋光度aD20aD20为+28.12 ± 0.08°，熔点为163.4 °C，具有优异的热稳定性（≤250 °C）。在10 mg·mL−1时，化合物的电导率为0.5 ± 0.10 μS·cm−1。dfa - 1在极端酸性条件下（pH 2.0,100 °C, 30 min）保持97.07 %的稳定性，在长时间暴露（pH 3.0,37 °C， 3 个月）保持95.07 %的稳定性。该化合物具有可忽略的美拉德反应活性（A420 ≤ 0.050，pH值为 3.0-8.0），显著的亲水性（溶解度：300 g·（100 g H₂O）−1,20 °C），在75-94 %相对湿度（25 °C）下具有明显的吸湿性。这些发现为dfa - 1的功能探索和工业应用奠定了严谨的理化基础。

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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.