Open AccessEffect of temperature on the hydrolysis of levan treated with compressed hot water fluids
Author(s) -
Shimizu Naoto,
Abea Andres,
Ushiyama Tetsuya,
Toksoy Öner Ebru
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1488
Subject(s) - chemistry , hydrolysis , molar mass , scanning electron microscope , chromatography , radius of gyration , analytical chemistry (journal) , intrinsic viscosity , hydrodynamic radius , mass spectrometry , nuclear chemistry , aqueous solution , materials science , organic chemistry , polymer , micelle , composite material
The hydrolysis of levan using compressed hot water for the production of functional fructooligosaccharides (FOSs) was investigated. Levans from Erwinia herbicola (EH) and Halomonas smyrnensis (HS) were characterized using scanning electron microscopy and light scattering techniques, and hydrolyzed using compressed hot water at four temperatures (120, 140, 160, and 180°C). The hydrolysates were analyzed using high‐performance liquid chromatography and electrospray ionization‐mass spectrometry. Levan HS showed a crystalline morphology, whereas levan EH showed an aggregated structure. Both levans had molar masses on the order of 10 6 g/mol, but levan EH had a smaller radius of gyration, hydrodynamic radius, and intrinsic viscosity. Levan EH hydrolyzed into FOSs at approximately 120°C, whereas levan HS required a temperature of at least 160°C, possibly because of differences in the degree of branching of the two levans. Both samples were degraded to fructose when treated at 180°C.