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Physicochemical characterization of a low-molecular-weight fructooligosaccharide from Chinese Cangshan garlic (Allium sativum L.).

Authors
  • Zhang, Min
  • Du, Weina
  • Bi, Hua
Type
Published Article
Journal
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society
Publication Date
Sep 19, 2012
Volume
60
Issue
37
Pages
9462–9467
Identifiers
PMID: 22931231
Source
Medline
License
Unknown

Abstract

A novel low-molecular-weight fructooligosaccharide (LMWF) from garlic ( Allium sativum ) was isolated and identified. The structure and physicochemical properties of the LMWF were determined by chemical and spectroscopic methods, size-exclusion chromatography, atomic force microscopy (AFM), dynamic rheometry, and differential scanning calorimetry (DSC). The results showed that the LMWF was a neo-ketose with a molecular weight of 1770 Da. The LMWF had a (2,1)-linked β-D-Fruf backbone with (2,6)-linked β-D-Fruf side chains, and it was mainly composed of fructose. The branch degree was 18.1%, and the intrinsic viscosity was 3.06 mL/g. The spherical particles of the LMWF were observed by AFM, and their size was relatively uniform. With an increase in the water content, the peak temperature (T(p)), onset temperature (T(o)), and endset temperature (T(c)) increased, while the gelatinization enthalpy (ΔH(gel)) decreased. The LMWF was more stable at a water content of 10%.

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