Optimization of the main liming process for inulin crude extract from Jerusalem artichoke tubers

doi:10.1007/s11705-012-1295-0

Front Chem Sci Eng

2012, Vol. 6

Issue (3) : 348-355 https://doi.org/10.1007/s11705-012-1295-0

RESEARCH ARTICLE

Optimization of the main liming process for inulin crude extract from Jerusalem artichoke tubers

Huandong LI, Hongji ZHU(

), Jianjun QIAO, Junhu DU, Hua ZHANG

Key Laboratory of Systems Bioengineering, Ministry of Education, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China

Download: PDF(192 KB) HTML
Export: BibTeX | EndNote | Reference Manager | ProCite | RefWorks

Abstract

A three-stage homogenate extraction was used as a new method for inulin extraction from Jerusalem artichoke tubers. Compared with the results from conventional hot water extraction, the three-stage homogenate extraction gave higher yields and caused less degradation of the inulin. The inulin crude extract was then clarified by a carbonate-precipitation method, during which three variables — the quicklime mass, the reaction temperature and the reaction time were optimized for the main liming process to give the best clarification effect. A Plackett-Burman design, the path of steepest ascent method, a Box-Behnken design and response surface methodology (RSM) were employed in the experimental design. The optimal conditions for the main liming process were determined to be 12.0 g/L, 71.4°C and 8 min. The confirmatory tests proved that the best clarification efficiency (92.74%) was achieved at these conditions and this was approximately equal to the value predicted by the model.

Keywords inulin homogenate extraction Jerusalem artichoke main liming process

Corresponding Author(s): ZHU Hongji,Email:zhuhongji163@163.com

Issue Date: 05 September 2012

Cite this article:

Huandong LI,Hongji ZHU,Jianjun QIAO, et al. Optimization of the main liming process for inulin crude extract from Jerusalem artichoke tubers[J]. Front Chem Sci Eng, 2012, 6(3): 348-355.

URL:

https://academic.hep.com.cn/fcse/EN/10.1007/s11705-012-1295-0
https://academic.hep.com.cn/fcse/EN/Y2012/V6/I3/348

1	Carpita N C, Kanabus J, Housley T L. Linkage structure of fructans and fructan oligomers from Triticum aestivum and Festuca arundinacea leaves. Journal of Plant Physiology , 1989, 134(2): 162–168 doi: 10.1016/S0176-1617(89)80050-1
2	Niness K R. Inulin and oligofructose: what are they? Journal of Nutrition , 1999, 129(7 Suppl): 1402S–1406S pmid:10395607
3	van Loo J, Coussement P, de Leenheer L, Hoebregs H, Smits G. On the presence of inulin and oligofructose as natural ingredients in the western diet. Critical Reviews in Food Science and Nutrition , 1995, 35(6): 525–552 doi: 10.1080/10408399509527714 pmid:8777017
4	Roberfroid M B. Inulin-type fructans: functional food ingredients. Journal of Nutrition , 2007, 137(11 Suppl): 2493S–2502S pmid:17951492
5	Chen Q, Zhang M, Shen S. Effect of salt on malondialdehyde and antioxidant enzymes in seedling roots of Jerusalem artichoke (Helianthus tuberosus L.). Acta Physiologiae Plantarum , 2011, 33(2): 273–278 doi: 10.1007/s11738-010-0543-5
6	Huang J, Cai J, Wang J, Zhu X, Huang L, Yang S T, Xu Z. Efficient production of butyric acid from Jerusalem artichoke by immobilized Clostridium tyrobutyricum in a fibrous-bed bioreactor. Bioresource Technology , 2011, 102(4): 3923–3926 doi: 10.1016/j.biortech.2010.11.112 pmid:21169015
7	Kocsis L, Liebhard P, Praznik W. Effect of seasonal changes on content and profile of soluble carbohydrates in tubers of different varieties of Jerusalem artichoke (Helianthus tuberosus L.). Journal of Agriculture and Chemical , 2007, 55(23): 9401–9408 doi: 10.1021/jf0717485 pmid:17941691
8	The Ministry of public health of the People’s Republic of China. Announcement on approval inulin and polyfructose as novel food by the Minstry of Public Health. Beijing: The Ministry of Public Health of PRC, 2009 (in Chinese)
9	Matusek A, Merész P, Le T K D, ?rsi F. Effect of temperature and pH on the degradation of fructo-oligosaccharides. European Food Research and Technology , 2009, 228(3): 355–365 doi: 10.1007/s00217-008-0941-8
10	Wei L, Wang J, Zheng X, Teng D, Yang Y, Cai C, Feng T, Zhang F. Studies on the extracting technical conditions of inulin from Jerusalem artichoke tubers. Journal of Food Engineering , 2007, 79(3): 1087–1093 doi: 10.1016/j.jfoodeng.2006.03.028
11	Holford K C, Edwards K A, Bendena W G, Tobe S S, Wang Z, Borst D W. Purification and characterization of a mandibular organ protein from the American lobster, Homarus americanus: a putative farnesoic acid O-methyltransferase. Insect Biochemistry and Molecular Biology , 2004, 34(8): 785–798 doi: 10.1016/j.ibmb.2004.04.003 pmid:15262283
12	Malpiedi L P, Picó G A, Nerli B B. Studies of protein partition in non conventional aqueous two-phase systems as method to purify trypsinogen and alpha-chymotrypsinogen from bovine pancreas. Separation and Purification Technology , 2011, 78(1): 91–96 doi: 10.1016/j.seppur.2011.01.026
13	Sezgintürk M K, Din?kaya E. An amperometric inhibitor biosensor for the determination of reduced glutathione (GSH) without any derivatization in some plants. Biosensors & Bioelectronics , 2004, 19(8): 835–841 doi: 10.1016/j.bios.2003.08.012 pmid:15128102
14	McCarron P, Emteborg H, Nulty C, Rundberget T, Loader J I, Teipel K, Miles C O, Quilliam M A, Hess P. A mussel tissue certified reference material for multiple phycotoxins. Part 1: design and preparation. Analytical and Bioanalytical Chemistry , 2011, 400(3): 821–833 doi: 10.1007/s00216-011-4786-9 pmid:21416167
15	Poel P W, Schiweck H, Schwartz T. Sugar Technology. Beet and Cane Sugar Manufacture . Berlin: Bartens, 1998, 88–107
16	Bubnik Z, Kadlek P, Urban D, Bruhns M. Sugar Technologists Manual: Chemical and Physical Data for Sugar Manufactures and Users. Berlin: Bartens, 1995, 43–86
17	Saengthongpinit W, Sajjaanantakul T. Influence of harvest time and storage temperature on characteristics of inulin from Jerusalem artichoke (Helianthus tuberosus L.) tubers. Postharvest Biology and Technology , 2005, 37(1): 93–100 doi: 10.1016/j.postharvbio.2005.03.004
18	Vámos-Vigyázó L, Haard N F. Polyphenol oxidase and peroxidase in fruits and vegetables. Critical Reviews in Food Science and Nutrition , 1981, 15(1): 49–127 doi: 10.1080/10408398109527312 pmid:6794984
19	Vukov K. Absorption function of calcium carbonate on coloring matter. Sugar Journal , 1977, 39(8): 15–18 (in Chinese)
20	Reddy L V A, Wee Y J, Yun J S, Ryu H W. Optimization of alkaline protease production by batch culture of Bacillus sp. RKY3 through Plackett-Burman and response surface methodological approaches. Bioresource Technology , 2008, 99(7): 2242–2249 doi: 10.1016/j.biortech.2007.05.006 pmid:17596938
21	Ferreira S L C, Bruns R E, Ferreira H S, Matos G D, David J M, Brand?o G C, da Silva E G P, Portugal L A, dos Reis P S, Souza A S, dos Santos W N L. Box-Behnken design: an alternative for the optimization of analytical methods. Analytica Chimica Acta , 2007, 597(2): 179–186 doi: 10.1016/j.aca.2007.07.011 pmid:17683728
22	Toneli J T C, Murr F E X, Martinelli P, Dal Fabbro I M. Optimization of a physical concentration process for inulin. Journal of Food Engineering , 2007, 80(3): 832–838 doi: 10.1016/j.jfoodeng.2006.07.012
23	Miller G L. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry , 1959, 31(3): 426–428 doi: 10.1021/ac60147a030
24	Dubois M, Gilles K A, Hamilton J K, Rebers P A, Smith F. Colorimetric method for determination of sugar and related substances. Analytical Chemistry , 1956, 28(3): 350–356 doi: 10.1021/ac60111a017
25	Spector T. Refinement of the coomassie blue method of protein quantification: A simple and linear spectrophotometric assay for 0.5 to 50 μg of protein. Analytical Biochemistry , 1978, 86(1): 142–146 doi: 10.1016/0003-2697(78)90327-5 pmid:655375
26	Kuntz J B. Determination of sucrose turbidity and color value. China Beet Sugar , 1994, 1: 62–64 (in Chinese)
27	Zhou C, Fu B. Concise Handbook of Analytical Chemistry. Beijing: Chemical Industry Press, 2010, 45–60 (in Chinese)
28	van Waes C, Baert J, Carlier L, van Bockstaele E. A rapid determination of the total sugar content and the average inulin chain length in roots of chicory (Cichorium intybus L). Journal of the Science of Food and Agriculture , 1998, 76(1): 107–110 doi: 10.1002/(SICI)1097-0010(199801)76:1<107::AID-JSFA911>3.0.CO;2-6
29	Takeuchi J, Nagashima T. Preparation of dried chips from Jerusalem artichoke (Helianthus tuberosus) tubers and analysis of their functional properties. Food Chemistry , 2011, 126(3): 922–926 doi: 10.1016/j.foodchem.2010.11.080

[1]	M. DILIPKUMAR, M. RAJASIMMAN, N. RAJAMOHAN. Application of statistical design for the production of inulinase by streptomyces sp. using pressmud[J]. Front Chem Sci Eng, 2011, 5(4): 463-470.

Viewed

Full text

Abstract

Cited

Shared

Discussed