SPSFAM ERP

Starch and maltodextrins are concurrently hydrolyzed to maltose and maltotriose by pullulanase and β -amylase at 30 o C, and these oligosaccharides are then hydrolyzed to D-glucose by maltase (2).

D-Glucose and D-fructose are reduced at 40 o C by sodium borohydride to the corresponding sugar alcohols, D-sorbitol and D-mannitol (3). Native fructans and non-reducing FOS such as Neosugars ® are not affected by this reaction.

Fructans and FOS are specifically hydrolyzed by exo - and endo -inulinase and endo - levanase at 40 o C to D-glucose and D-fructose (4).

D-Fructose and D-glucose derived from fructan are measured using the PAHBAH reducing sugar method (5). This method is simple to use and the color response for D- fructose and D-glucose is the same (Figure 1).

5.3 Equipment Required

( a ) Grinding mill .- Centrifugal, with 12-tooth rotor and 0.5 mm sieve, or similar device. Alternatively, cyclone mill may be used for small laboratory samples.

(b) Microfuge.- (required speed 13,000 rpm).

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