Statistic thermodynamic analysis of fructans – Part 4: Modeling inulin biosynthesis as a non-equilibium thermodynamic process

Abstract

A model for the mathematical description of inulin biosynthesis with particular focus on the dynamics of the sucrose and 1-kestose concentration has been developed. The model takes into account the specific action of the two involved enzymes SST and FFT. In principle, inulin biosynthesis can thus be described as a thermodynamically stabilizing process leading into a stable nodal sink over time. In the initial phases of the reaction, oscillation of sucrose and 1-kestose concentration is observed, dampening rapidly for both products into a stable steady state condition. Applying the same boundary conditions, a higher number average degree of polymerization will lead to a higher frequency and amplitude in oscillation.