Abstract
This chapter discusses polyfructosans and difructose anhydrides. Polyfructosans are prepared by enzymic action on sucrose. The different types of polyfructosans are insulin, levans, asparagosins, sinistrin, graminin, phlein, poan, secalin, triticin, and irisin. Inulin can be prepared from dahlia tubers, in somewhat lower yield from chicory, and in much lower yield from Jerusalem artichokes. Difructose anhydrides include diheterolevulosan, difructose anhydride I, difructose anhydride II, difructose anhydride III. Difructose anhydrides I, II, and III have been isolated from the nonreducing residue that remains after the removal of D-fructose and D-glucose from acid-hydrolyzed inulin. The polyfructosans, in contrast to the difructose anhydrides, are readily hydrolyzed in acid solution.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
