摘要：Abstract: Heat treatment of inulin at 135 to 190°C leads to a decrease in the measurable amount of the fructan, when quantified as fructose after enzymatic hydrolysis. Using high-performance anion-exchange chromatography with pulsed amperometric detection, degradation of the fructan chains and concomitant formation of low-molecular products was observed, most likely representing di--fructose dianhydrides. Heat-induced degradation of inulin during thermal processing of foods like bakery products must be taken into account within the discussion about possible prebiotic properties of the fructan.
