Isolation and comparative study of various polymorphic forms of inulin

Abstract

Various forms of inulin, differing in structure and solubility in water, have been isolated and identified. A comparative reaction of periodate oxidation of α-, β- and γ-inulin was carried out. It was determined that the highest oxidation level and the rate of formation of aldehyde groups among the polymorphic forms of the polysaccharide are characteristic of α-inulin. Different forms of inulin, displaying variations in structure and solubility in water, have been successfully isolated and identified. To gain insights into their chemical properties, a comparative study involving periodate oxidation was conducted on α-, β-, and γ-inulin. The results of the study revealed that α-inulin exhibited the highest level of oxidation and the fastest rate of aldehyde group formation among the various polymorphic forms of the polysaccharide. This finding suggests that α-inulin possesses unique chemical reactivity and characteristics compared to the other forms studied. The investigation into the periodate oxidation of inulin polymorphic forms provides valuable information on their respective chemical profiles, aiding in the understanding of their diverse behaviors and potential applications in various fields. This research contributes to the broader knowledge of inulin's properties and may pave the way for its targeted use in specific applications based on its distinctive characteristics.