Abstract
Jerusalem artichoke tubers have diverse applications in the food industry as well as in biotechnology. Their suitability depends mostly on the inulin content. Seasonal fluctuations of fructan exohydrolase activity responsible for inulin degradation was investigated in the tubers of three Jerusalem artichoke cultivars. The changes of fructan exohydrolase activity positively correlated with the changes of the content of total and short fructooligosaccharides. Therefore, to extract inulin with higher degree of polymerization for biotechnological purposes, the tubers of Jerusalem artichoke should be uprooted in autumn before the level of fructan exohydrolase reaches its maximum. If short fructooligosaccharides are desirable, the tubers in late autumn or spring tubers overwintered in soil are suitable.
Highlights
Jerusalem artichoke (Helianthus tuberosus L.) is a perennial plant and belongs to the sameAsteraceae family as the sunflower (Helianthus annuus L.)
The survey fructan exohydrolase activity was performed over two years
The survey of of fructan exohydrolase activity was performed over two years
Summary
Jerusalem artichoke (Helianthus tuberosus L.) is a perennial plant and belongs to the same. Jerusalem artichoke tubers have a diverse application in the food industry, and in biotechnology Their suitability depends mostly on the inulin content [9]. To the best of our knowledge, there is only the publication of Marx and coauthors [21], in which the changes of fructan exohydrolase activity in the tubers of Jerusalem artichoke cultivar Bianca grown in the Botanic garden of the University of Zurich are presented. We showed that the enzymatic method based on the reactions catalyzed by hexokinase, phosphoglucose isomerase, and glucose-6-phosphate dehydrogenase is suitable for FEH activity determination in plant extracts. We present the investigation of FEH activity changes in the tubers of three Jerusalem artichoke cultivars and the relationship with the changes of carbohydrate content determining their further application in biotechnology and the food industry
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