Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants

Document Type : Original Paper


1 PhD. Student, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran

2 Assistant Professor, Department of Food Biotechnology, Research Institute of Food Science and Technology, Mashhad, Iran

3 Associate Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran

4 Assistant Professor, Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran


Native inulin extracted from chicory root consists of chains of fructose units by β (2→1) bonds with different  degrees of polymerization. Inulin composition and its functional properties depends on genetic characteristics, growth environmental conditions, harvesting time, as well as the method of extraction the processes applied after extraction. "Short-chain" inulin, is more soluble and sweeter, so it can be used as sugar replacer, while "long-chain" inulin, commonly used as a fat substitute, is less soluble, more viscous and thermally stable. In this research, for isolating different structural fractions of inulin, root of chicory strain of Orchies was used. The  Effect of different treatments including ethanol solvent to syrup ratio (2:1 and 10:1), crystallization and precipitation of aqueous solution in -20°C, and ultrafiltration using 4 kilo-dalton UF cut off on the degree of polymerization, yield of extraction and physicochemical properties of the compounds were compared. The results showed that ethanol with higher concentration resulted in more precipitation of inulin. Inulin participated by 2:1 E/S ratio had the highest degree of polymerization (66) and the least reduced sugar (1.2%) compared to those from other methods of fractionation. Inulin participated by ultrafiltration of permeate fraction had the lowest degree of polymerization (16) and highest reduced sugar (5.31%) compared to those from other methods of fractionation.


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Volume 4, Issue 3
November 2015
Pages 247-256
  • Receive Date: 05 January 2015
  • Revise Date: 30 June 2015
  • Accept Date: 07 July 2015