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Kinetics of Formation of Di- d -fructose Dianhydrides during Thermal Treatment of Inulin

โœ Scribed by Christian, Ted J.; Manley-Harris, Merilyn; Field, Richard J.; Parker, Beverly A.

Book ID
125985519
Publisher
American Chemical Society
Year
2000
Tongue
English
Weight
426 KB
Volume
48
Category
Article
ISSN
0021-8561

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Di-d-fructose dianhydrides and related o
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Thermal treatment of anhydrous, acidified sucrose or inulin yields caramels containing monosaccharides and oligomers, predominantly dianhydrides and higher oligomers derived by the addition of glycosyl residues to dianhydrides. Fourteen dianhydrides, most of which comprise two fructose moieties, hav

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Inulin was pyrolyzed in air to produce di-D-fructose dianhydrides (DFDAs) in -26% yield, three of which were identified by MS, NMR, and comparison with literature data. The mass spectra of the per-0-trimethylsilyl derivatives of the DFDAs are discussed. A mechanism is proposed for the formation of D