Abstract
The polymerization and depolymerization of inulin during aging of tubers of Jerusalem artichoke (Helianthus tuberosus L.) was analysed by GPC and HPLC methods. Depolymerisation of inulin as a function of external stress, particularly from drought and frost, was observed. The potential consequences of such changes to the physiology of the tubers and the potential use are discussed. Spring harvested tubers containing low-molecular weight inulin are well suited for fermentations, or for the isolation of inulooligosaccharides. Tubers not exposed to frost and containing high molecular weight inulin are better sources for the production of high-fructose syrup.
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