  A working methodology for the total water determination in polysaccharide by the volumetric Karl Fischer titration : the case of inulin, a dietary fibre.; Paquot, Michel  ; et alPoster (2007, October 11) Detailed reference viewed: 5 (1 ULg) Isolation and identification of inulooligosaccharides resulting from inulin hydrolysis; Blecker, Christophe ; et alin Analytica Chimica Acta (2007), 604(1), 81-87 In this study, inulooligosaccharides (F-n-type inulin) resulting from the endo-inulinase hydrolysis of globe artichoke inulin were purified and characterized. The aim was to produce F-n oligomer standards ... [more ▼] In this study, inulooligosaccharides (F-n-type inulin) resulting from the endo-inulinase hydrolysis of globe artichoke inulin were purified and characterized. The aim was to produce F-n oligomer standards with the intention of identifying them in the complex inulin chromatogram. Inulin was extracted from globe artichoke and presented a high average degree of polymerization (DP) of about 80 as determined by high-performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD). This inulin was hydrolyzed by a commercial endo-inulinase yielding a product with a very high F-n/GF(n), molecule ratio, thus limiting the interference of GF(n) during the purification process. High performance size exclusion chromatography was used to individually isolate and collect each retention peak corresponding to a specific oligomer. The purity of these fractions was checked by HPAEC-PAD and showed that relatively pure molecules were produced. Electrospray ionization mass spectrometry allowed the molecular weight determination of these purified oligomers and ascertained their DP as F-2, F-3 and F-4. These F2-4 standards were used with glucose, fructose, sucrose and GF(2-4) (commercially available) to spike commercial oligofructose products in order to determine the elution profile in the HPAEC-PAD chromatogram. [less ▲] Detailed reference viewed: 28 (7 ULg)On the understanding of the physical changes in inulin powder as a function of water activity.; Paquot, Michel ; Goffin, Dorothée et alPoster (2006, December) Detailed reference viewed: 12 (4 ULg)Study of the physical changes of spray-dried inulin during storage.; Paquot, Michel ; et alPoster (2006, October 17) Detailed reference viewed: 12 (6 ULg)Total water determination in inulin using the volumetric Karl Fischer titration and external water extraction in formamide.; Paquot, Michel ; et alPoster (2006, March) Detailed reference viewed: 6 (1 ULg)Caking phenomena and physical parameters of amorphous inulin related to adsorption and desorption isotherms.; Paquot, Michel ; et alPoster (2006, March) Detailed reference viewed: 9 (1 ULg)Use of a Plackett-Burman experimental design to examine the impact of extraction parameters on yields and compositions of pectins extracted from chicory roots (Chicorium intybus L.); ; Wathelet, Bernard et alin Journal of Agricultural and Food Chemistry (2006), 54(19), 7167-7174 Chicory root pectin was isolated by acid extraction followed by alcohol precipitation. Because the extraction conditions have important effects on the features of pectins, an experimental design was used ... [more ▼] Chicory root pectin was isolated by acid extraction followed by alcohol precipitation. Because the extraction conditions have important effects on the features of pectins, an experimental design was used to study the influence of 17 different extraction parameters on yield and composition of pectin: pH, temperature, time of extraction, solid/liquid ratio, and different pretreatments of the pulps before extraction. Twenty extractions were conducted and examined for their significance on yield and sugar content using the Plackett-Burman factorial design. The acid extraction of chicory roots resulted in an average yield of 11% containing 86% of sugars. It was found that extraction temperature, time, protease pretreatment, water purity, and water washing of pulps significantly affected yield and pectin composition with an increase of yield and purity of pectin in harsher extraction conditions. [less ▲] Detailed reference viewed: 101 (12 ULg)Estimation of fructose, glucose and sucrose released by inulin hydrolysis during food processing.; ; et al Poster (2003, May) Detailed reference viewed: 8 (0 ULg)Etude du point de fusion et de l'indice de cristallinité de l'inuline par DSC et TMDSC.Blecker, Christophe ; ; et alConference (2002, May) Detailed reference viewed: 22 (6 ULg)Study of glass transition and fusion point of inulin by DSC and MDSCBlecker, Christophe ; ; et alPoster (2001, October) Detailed reference viewed: 17 (4 ULg) |
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