Physicochemical Characterization of a Low-Molecular-Weight Fructooligosaccharide from Chinese Cangshan Garlic (Allium sativum L.)

摘要

A novel low-molecular-weight fructooligosaccharide (LMWF) from garlic (Allium sativum) was isolated and identified. The structure and physicochemical properties of the LMWF were determined by chemical and spectroscopic methods, size-exclusion chromatography, atomic force microscopy (AFM), dynamic rheometry, and differential scanning calorimetry (DSC), The results showed that the LMWF was a neo-ketose with a molecular weight of 1770 Da. The LMWF had a (2,l)-linked β-D-Fruf backbone with (2,6)-linked β-D-Fruf side chains, and it was mainly composed of fructose. The branch degree was 18.1%, and the intrinsic viscosity was 3.06 mL/g. The spherical particles of the LMWF were observed by AFM, and their size was relatively uniform. With an increase in the water content, the peak temperature (T_(p)), onset temperature (T_(o)), and endset temperature (T_(c)) increased, while the gelatinization enthalpy (ΔH_(gei)) decreased. The LMWF was more stable at a water content of 10%.