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Effect of temperature on the hydrolysis of levan treated with compressed hot water fluids

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dc.contributor.authorTOKSOY ÖNER, EBRU
dc.contributor.authorsShimizu, Naoto; Abea, Andres; Ushiyama, Tetsuya; Oner, Ebru
dc.date.accessioned2022-03-14T10:10:43Z
dc.date.available2022-03-14T10:10:43Z
dc.date.issued2020-04
dc.description.abstractThe 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 degrees 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 degrees C, whereas levan HS required a temperature of at least 160 degrees C, possibly because of differences in the degree of branching of the two levans. Both samples were degraded to fructose when treated at 180 degrees C.
dc.identifier.doi10.1002/fsn3.1488
dc.identifier.issn2048-7177
dc.identifier.pubmed32328267
dc.identifier.urihttps://hdl.handle.net/11424/244162
dc.identifier.wosWOS:000527243700028
dc.language.isoeng
dc.publisherWILEY
dc.relation.ispartofFOOD SCIENCE & NUTRITION
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectcompressed hydrolysate
dc.subjectfructooligosaccharides
dc.subjectlevan
dc.subjectlight scattering
dc.subjectPHYSICOCHEMICAL PROPERTIES
dc.subjectFRUCTAN
dc.subjectPOLYSACCHARIDE
dc.subjectCONFORMATION
dc.subjectINULIN
dc.subjectFIELD
dc.titleEffect of temperature on the hydrolysis of levan treated with compressed hot water fluids
dc.typearticle
dspace.entity.typePublication
local.avesis.id63b51c65-fb2f-410d-b3a4-5f1ebc048900
local.import.packageSS16
local.indexed.atWOS
local.indexed.atSCOPUS
local.indexed.atPUBMED
local.journal.numberofpages11
local.journal.quartileQ2
oaire.citation.endPage2014
oaire.citation.issue4
oaire.citation.startPage2004
oaire.citation.titleFOOD SCIENCE & NUTRITION
oaire.citation.volume8
relation.isAuthorOfPublication6118e9e4-a58e-429b-bbec-4f73a3089a2b
relation.isAuthorOfPublication.latestForDiscovery6118e9e4-a58e-429b-bbec-4f73a3089a2b

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