N.G. Gulyuk, T.S. Puchkova, D.M. Pikhalo, V.A. Gulakova, V.A. Kovalyonok
All-Russian Research Institute for Starch Products, Nekrasova Str., 11, Kraskovo, Moscow region, 140051, Russia
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Summary. Jerusalem artichoke is considered as perspective raw material for production of inulin because of simplicity of farming, processing capabilities and overwintering in the spring, high yield of tubers. When processing Jerusalem artichoke into inulin the content of dry substances (DS) and inulin in initial raw material is very important. Therefore, carbohydrate content of juice from Jerusalem artichoke tubers was determined using high-performance liquid chromatography (HPLC). There were studied 12 samples of Jerusalem artichoke tubers. From them 7 varieties are from Russian selection containing at least 19,0% DS in juice. Samples are from Kostroma region, Vladimir region, Kabardino-Balkaria have higher content of inulin comparing to other varieties – 20,4…19,0%. The most important process in production of inulin is diffusion from inulin containing raw materials. Experimental data on diffusion of soluble solids (basic – inulin) at different process parameters, processed using mathematical software Statistica 10 and Table Curve 3D are presented in the article. According to analysis of response surface with increasing length of chips of grinded raw materials, temperature and duration of process, the diffusion of soluble occurs intensively and reaches the maximum at the highest values of studied parameters. Thus, increasing the chip length of Jerusalem artichoke the color enhancing of extract takes place. Optimal temperature of diffusion process – 80-85 °С at duration of 60 min allows to produce extracts with high inulin content and minimal content of colorant. Diffusion of inulin from chips of Jerusalem artichoke that satisfies its requirements on carbohydrate content at optimal process conditions increases its intensity.
Keywords: inulin containing raw materials, Jerusalem artichoke, inulin, disaccharides, fructose, carbohydrate content, diffusion.
Author Details: N.G. Gulyuk, Dr. Techn. Sci., Head of Division (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); T.S. Puchkova, Cand. Techn. Sci., Head of Sector; D.M. Pikhalo, Senior Researcher; V.A. Gulakova, Senior Researcher; V.A. Kovalyonok, Dr. Techn. Sci., Leading Researcher.
For citation: Gulyuk N.G., Puchkova T.S., Pikhalo D.M., Gulakova V.A., Kovalyonok V.A. Study of diffusion of inulin from jerusalem artichoke tubers. Dostizheniya nauki i tekhniki APK. 2014. T.28. №12. pp. 67-69 (In Russ)