Measurement of Total Fructan in Foods by Enzymatic/Spectrophotometric Method: Collaborative Study

Barry V McCleary; Ann Murphy; David C Mugford; Rikki Andersen; John Ashton; Tony Blakeney; Julie Boorman; Karen Duncan; Peter Farnell; Abigail Fulford; Marc Hermans; Deanne King; Betty Li; Ken McNaught; Marina Mhller; Juan Nuavia; Horacio Pontis; Andrea Puebla; Grace Salelno; Hayfa Salman; Vicky Solah; Annemarie Srrensen; Dai Suter; Jack van Eekelen; Wim van der Waal; Richard Walker; Catherine Wo

doi:10.1093/jaoac/83.2.356

Back

Measurement of Total Fructan in Foods by Enzymatic/Spectrophotometric Method: Collaborative Study

Journal article

Open access

Peer reviewed

Measurement of Total Fructan in Foods by Enzymatic/Spectrophotometric Method: Collaborative Study

Barry V McCleary, Ann Murphy, David C Mugford, Rikki Andersen, John Ashton, Tony Blakeney, Julie Boorman, Karen Duncan, Peter Farnell, Abigail Fulford, …

Journal of AOAC International, Vol.83(2), pp.356-364

2000

DOI: https://doi.org/10.1093/jaoac/83.2.356

PMID: 10772173

Files and links (1)

url

PublishedView

Published (Version of Record) Open

Abstract

An AOAC collaborative study was conducted to evaluate the accuracy and reliability of an enzyme assay kit procedure for measuring oligofructans and fructan polysaccharide (inulins) in mixed materials and food products. The sample is extracted with hot water, and an aliquot is treated with a mixture of sucrase (a specific sucrose-degrading enzyme), α-amylase, pullulanase, and maltase to hydrolyze sucrose to glucose and fructose, and starch to glucose. These reducing sugars are then reduced to sugar alcohols by treatment with alkaline borohydride solution. The solution is neutralized, and excess borohydride is removed with dilute acetic acid. The fructan is hydrolyzed to fructose and glucose using a mixture of purified exo- and endo-inulinanases (fructanase mixture). The reducing sugars produced (fructose and glucose) are measured with a spectrophotometer after reaction with para-hydroxybenzoic acid hydrazide. The samples analyzed included pure fructan, chocolate, low-fat spread, milk powder, vitamin tablets, onion powder, Jerusalem artichoke flour, wheat stalks, and a sucrose/cellulose control flour. Repeatability relative standard deviations ranged from 2.3 to 7.3%; reproducibility relative standard deviations ranged from 5.0 to 10.8%.

Details

Title: Measurement of Total Fructan in Foods by Enzymatic/Spectrophotometric Method: Collaborative Study
Authors/Creators: Barry V McCleary - Megazyme International Ireland Ltd., Bray Business Park, County Wicklow, Ireland.
Ann Murphy - Megazyme International Ireland Ltd., Bray Business Park, Bray, County Wicklow, Ireland
David C Mugford - BRI Australia, Ltd., North Ryde, New South Wales 2113, Australia
Rikki Andersen
John Ashton
Tony Blakeney
Julie Boorman
Karen Duncan
Peter Farnell
Abigail Fulford
Marc Hermans
Deanne King
Betty Li
Ken McNaught
Marina Mhller
Juan Nuavia
Horacio Pontis
Andrea Puebla
Grace Salelno
Hayfa Salman
Vicky Solah
Annemarie Srrensen
Dai Suter
Jack van Eekelen
Wim van der Waal
Richard Walker
Catherine Wo
Publication Details: Journal of AOAC International, Vol.83(2), pp.356-364
Identifiers: 991005569356907891
Murdoch Affiliation: Centre for Crop and Food Innovation
Language: English
Resource Type: Journal article

Metrics

73 Record Views

129 Times Cited - Web of Science

InCites Highlights

These are selected metrics from InCites Benchmarking & Analytics tool, related to this output

Collaboration types: International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.85 Food Science & Technology; 3.85.99 Cereal Starch Properties
Web Of Science research areas: Chemistry, Analytical; Food Science & Technology
ESI research areas: Agricultural Sciences