Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
commercially available, in contrast to thermostable inulinase preparations usually
applied for inulin or sucrose hydrolysis in immobilized form. 41 Apart from free
fructose, A. ficum inulinase also produces fructooligosaccharides with a degree of
polymerization from 2 to 7.
Another inuline-derived product is di-D-fructose 1,2′:2,3′ dianhydride (DFA
III), 2 which can be used as a low-calorie and less-cariogenic sucrose replacer in the
human diet. This compound is obtained through inulin treatment with the so-called
inulinase II. The latter is produced as an extracellular enzyme by certain Arthrobacter
species. Production of this enzyme by recombinant E. coli strains is promising for
its commercialization. The second type of inulin-derived anhydride can be prepared
by the conversion of inulin with a 1,2′:2′,1-dianhydride-forming transferase. 2
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