Abstract:

Inulin, which is widely distributed and abundant in China, is an important agricultural and sideline product.
Biotechnological processing of inulin with inulinase can provide an efficient approach for low-cost, multi-directions,
and high-value-added development and utilization of inulin in the field of food. This paper reviews the current situation
of research on enzymatic biotransformation of inulin for application in foods. Additionally, the properties of inulinasecatalyzed
bio-transformation products and their applications in the food industry as well as the microbial sources and the
latest progress of different types of inullinase are elaborated in depth.

Key words: endo-inulinase, exo-inulinase, inulin fructotransferase, inulooligosaccharide, high-fructose syrup, difructose anhydride