Kinetics of formation of Di-D-fructose dianhydrides during thermal treatment of inulin.
作者信息
Christian T J, Manley-Harris M, Field R J, Parker B A
机构信息
Shafizadeh Center, University of Montana, Missoula, Montana 59812, USA.
出版信息
J Agric Food Chem. 2000 May;48(5):1823-37. doi: 10.1021/jf9911186.
PMID:10820101
Abstract
Thermal treatments of solid mixtures of inulin and citric acid result in the formation of di-D-fructose dianhydrides and oligomers derived therefrom. The kinetics of formation of these compounds have been investigated and simulated in computer studies. A mechanism is proposed. The conditions used in this study were analogous to the conditions pertaining to the roasting of chicory, during which similar compounds are formed.
摘要
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