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Effect of temperature on the hydrolysis of levan treated with compressed hot water fluids

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Title: Effect of temperature on the hydrolysis of levan treated with compressed hot water fluids
Authors: Shimizu, Naoto Browse this author →KAKEN DB
Abea, Andres Browse this author
Ushiyama, Tetsuya Browse this author
Oner, Ebru Browse this author
Keywords: compressed hydrolysate
light scattering
Issue Date: Apr-2020
Publisher: John Wiley & Sons
Journal Title: Food science and nutrition
Volume: 8
Issue: 4
Start Page: 2004
End Page: 2014
Publisher DOI: 10.1002/fsn3.1488
Abstract: The hydrolysis of levan using compressed hot water for the production of functional fructooligosaccharides (FOSs) was investigated. Levans from Erwinia herbicola (EH) and Halomonas smyrnensis (HS) were characterized using scanning electron microscopy and light scattering techniques, and hydrolyzed using compressed hot water at four temperatures (120, 140, 160, and 180 degrees C). The hydrolysates were analyzed using high-performance liquid chromatography and electrospray ionization-mass spectrometry. Levan HS showed a crystalline morphology, whereas levan EH showed an aggregated structure. Both levans had molar masses on the order of 10(6) g/mol, but levan EH had a smaller radius of gyration, hydrodynamic radius, and intrinsic viscosity. Levan EH hydrolyzed into FOSs at approximately 120 degrees C, whereas levan HS required a temperature of at least 160 degrees C, possibly because of differences in the degree of branching of the two levans. Both samples were degraded to fructose when treated at 180 degrees C.
Type: article
Appears in Collections:北方生物圏フィールド科学センター (Field Science Center for Northern Biosphere) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

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