Fleming S E, GrootWassink J W
CRC Crit Rev Food Sci Nutr. 1979 Nov;12(1):1-28. doi: 10.1080/10408397909527271.
Fructose has recently received much attention due to renewed interest in natural sweeteners. In addition, fructose has some advantages to sucrose in sweetness, solubility, viscosity, and dental health characteristics. Fructose is deposited as storage fructans of the inulin (beta-1,2) type in tubers and rhizomes of the Compositae family. The utilization of the Jerusalem artichoke (Helianthus tuberosus) tuber as a source of fructose syrup is discussed. This plant has the potential to produce more sugar per acre than corn or sugar beets. In addition, the artichoke has higher frost resistance and lower heat unit requirements than corn and is somewhat more tolerant to low moisture conditions than sugar beets. A high quality fructose syrup can be produced from artichoke tubers. The extraction step was found to be particularly important since development of adverse colors and flavors must be prevented. The fructans may be acid or enzyme hydrolyzed but the latter method gave a higher quality syrup. Ion-exchange resins and activated charcoal were effective in removing coloring and flavoring materials, and also reduced other noncarbohydrate constituents. Since the enzymatic hydrolysis of the fructans is an attractive alternative to acid hydrolysis, a process was developed for producing and purifying a special beta-fructofuranosidase (inulase) from Saccharomyces fragilis. Inulase has a much higher specificity for fructans than commerically available beta-fructofuranosidase (invertase).
由于对天然甜味剂的兴趣再度兴起，果糖最近备受关注。此外，果糖在甜度、溶解性、粘度和牙齿健康特性方面比蔗糖具有一些优势。果糖以菊糖（β-1,2）型的储存果聚糖形式沉积在菊科植物的块茎和根茎中。本文讨论了利用菊芋（洋姜）块茎作为果糖糖浆来源的问题。这种植物每英亩生产的糖分比玉米或甜菜更多。此外，菊芋比玉米具有更高的抗冻性，所需热量单位更低，并且比甜菜更能耐受低水分条件。可以从菊芋块茎中生产出高质量的果糖糖浆。发现提取步骤尤为重要，因为必须防止产生不良颜色和风味。果聚糖可以进行酸水解或酶水解，但后一种方法能得到更高质量的糖浆。离子交换树脂和活性炭在去除色素和调味物质方面很有效，还能减少其他非碳水化合物成分。由于果聚糖的酶水解是酸水解的一种有吸引力的替代方法，因此开发了一种从脆壁酵母中生产和纯化特殊β-呋喃果糖苷酶（菊粉酶）的工艺。菊粉酶对果聚糖的特异性比市售的β-呋喃果糖苷酶（转化酶）高得多。
