Kinetic Studies on Acid Catalyzed Hydrolysis of Inulin

Abstract

Abstract: The effects of temperature, pH and water content on inulin hydrolysis were studied to understand the acid catalyzed hydrolysis process of inulin for industrial production of high-fructose syrup. The results showed that inulin solution had a good thermal stability at a pH value in the range of 5.0－7.0 and a temperature below 100 ℃, while inulin degradation started to occur when the pH was lower than 4.0. The acid catalyzed hydrolysis dynamics of inulin at different levels of temperature and pH showed that the reaction followed the first-order kinetics well. The relation between inulin gel degradation induced by acid and water content was also investigated. At the same pH, the higher water content, the faster inulin hydrolysis, and the degradation rate of inulin was lower in gel than in aqueous solution.

Key words: inulin, acid hydrolysis, dynamics

CLC Number:

TS245.4

LUO Deng-Lin. Kinetic Studies on Acid Catalyzed Hydrolysis of Inulin[J]. FOOD SCIENCE, 2012, 33(15): 95-98.

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