Effect of thermochemical treatment on the structure of inulin and its gelling properties

Summary The aim of this study was to investigate rheological properties of inulin gels and the changes in the inulin structure after heating the high polymerised inulin (DP ≥ 23) solutions at different pH. The 20% inulin solutions were heated at pH 3, 5 and 7 at 60 and 80 °C followed by 21 h storage at 5 and 25 °C. Rheological properties evaluation indicated that the increase in the heating time and temperature significantly (P ≤ 0.05) influenced on the inulin structure. Reducing sugars, cryoscopy and HPLC analysis revealed that chemical structure of inulin is stable in neutral and slightly acidic conditions (pH 5). Gelation of the high polymerised inulin solution after heating at pH 7 and 80 °C could be inhibited after dissolving the inulin crystallites which act like seeding crystals. At lower temperatures in which, not all crystallites were dissolved; it was feasible for the solutions to form firm inulin gels.