Abstract: In order to explore the influence of different degrees of polymerization on the absorption properties of inulin,
the oil absorption, moisture absorption and hydration properties of natural inulin and long chain inulin were studied using
a centrifugation method and a static absorption method. The results showed that the absorption quantity of natural inulin
for vegetable oil reached the maximum value of 1.17 g/g at 30 ℃ and for animal fat the maximum absorption of 1.04 g/g
was achieved at 50 ℃. The influence of temperature on the absorption quantity of natural inulin for oils and fats was more
significant than on long-chain inulin. As the temperature increased, the oil absorption quantity of natural inulin decreased
markedly. The moisture absorption capacity of natural inulin was better than that of long chain inulin. The moisture
absorption and solubility of both inulins increased with increasing temperature; however, water retention and swelling degree
showed a trend to increase firstly and then decrease. The temperature corresponding to the maximum value for long-chain
inulin was higher 20–30 ℃ than natural inulin.

Key words: inulin, degree of polymerization, oil and fat absorption, moisture absorption