Characterization of Chemical Properties of Inulin Isolated from Yacón Tuber

Jurnal Teknologi dan Industri Pangan Pub Date : 2022-12-27 DOI:10.6066/jtip.2022.33.2.111

D. Andrianto, M. Bintang, Irfan Aziz, Suci Hermita

{"title":"Characterization of Chemical Properties of Inulin Isolated from Yacón Tuber","authors":"D. Andrianto, M. Bintang, Irfan Aziz, Suci Hermita","doi":"10.6066/jtip.2022.33.2.111","DOIUrl":null,"url":null,"abstract":"Inulin is a polysaccharide with linear fructan chain structure. Food industries widely use inulin as a low calorie sugar substitutions. Yacón (Smallanthus sonchifolius) tuber that are easily grown and contain higher inulin can be explored as local inulin sources. This research aimed to characterize the chemical properties of inulin isolated from yacón tuber. The methods of this study include proximate analysis of yacón tuber, inulin isolation, and characterization of purified inulin using FTIR. The results showed that yacón consisted of 91.23 water (analyzed as moisture), 0.12 proteins, 0.58 fats, 0.52 crude fibers, and 7.34% carbohydrates. The yield of inulin extracted from yacón tuber was 4.86% whereas its purity and actual content of inulin were 44.23 and 2.15%, respectively. The Osazon test revealed that the isolated inulin has similar crystalline with that from chicory. Based on characterization using the FTIR spectrophotometer, the isolated inulin had functional groups of C-O, C-H, CH2, O-H, and C=O. The spectrum of the isolated inulin has similarities with chicory inulin. Therefore, yacón tuber could be considered as a potential local inulin source in Indonesia.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Teknologi dan Industri Pangan","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.6066/jtip.2022.33.2.111","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

Inulin is a polysaccharide with linear fructan chain structure. Food industries widely use inulin as a low calorie sugar substitutions. Yacón (Smallanthus sonchifolius) tuber that are easily grown and contain higher inulin can be explored as local inulin sources. This research aimed to characterize the chemical properties of inulin isolated from yacón tuber. The methods of this study include proximate analysis of yacón tuber, inulin isolation, and characterization of purified inulin using FTIR. The results showed that yacón consisted of 91.23 water (analyzed as moisture), 0.12 proteins, 0.58 fats, 0.52 crude fibers, and 7.34% carbohydrates. The yield of inulin extracted from yacón tuber was 4.86% whereas its purity and actual content of inulin were 44.23 and 2.15%, respectively. The Osazon test revealed that the isolated inulin has similar crystalline with that from chicory. Based on characterization using the FTIR spectrophotometer, the isolated inulin had functional groups of C-O, C-H, CH2, O-H, and C=O. The spectrum of the isolated inulin has similarities with chicory inulin. Therefore, yacón tuber could be considered as a potential local inulin source in Indonesia.

查看原文本刊更多论文

Yacón Tuber菊粉化学性质的表征

菊粉是一种具有线性果聚糖链结构的多糖。食品工业广泛使用菊粉作为低热量糖的替代品。Yacón（Smallanthus sonchifolis）块茎易于种植，含有较高的菊粉，可以作为当地菊粉来源进行探索。本研究的目的是表征从亚康块茎中分离的菊粉的化学性质。本研究的方法包括对yacón块茎的近似分析、菊粉的分离以及使用FTIR对纯化菊粉的表征。结果表明，yacón由91.23水（按水分分析）、0.12蛋白质、0.58脂肪、0.52粗纤维和7.34%碳水化合物组成。从yacón块茎中提取的菊粉的产率为4.86%，而其纯度和菊粉的实际含量分别为44.23%和2.15%。Osazon试验表明，分离得到的菊粉具有与菊苣相似的结晶性。基于FTIR分光光度计的表征，分离的菊粉具有C-O、C-H、CH2、O-H和C=O官能团。分离的菊粉的光谱与菊苣菊粉有相似之处。因此，yacón块茎可以被认为是印度尼西亚当地菊粉的潜在来源。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Jurnal Teknologi dan Industri Pangan

自引率

0.00%

发文量

审稿时长

24 weeks