Alkaline Degradation of Inulin and Its Structural Implications

Abstract

Abstract Alkaline degradation of inulin under controlled conditions shows that not all molecules in an inulin preparation are nonreducing and, thus, alkali-stable and suitable for clinical measurements. Reducing "inulin" molecules are degraded by the normal beta-alkoxy carbonyl mechanism, and the main product of degradation in calcium hydroxide solution is "α"-D-glucosaccharinic acid. An inulin preparation can be made alkali- stable by sodium borohydride reduction. There appears to be a difference in the alkali lability of inulin and other fructan preparations obtained from different sources.