Biology and Chemistry of Jeruslaem Artichoke : Helianthus Tuberosus L

498 Pages·2007·8.15 MB·English

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Biology and Chemistry of
Jerusalem Artichoke
Helianthus tuberosus
L.
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Biology and Chemistry of
Jerusalem Artichoke
Helianthus tuberosus
L.
Stanley J. Kays and Stephen F. Nottingham
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CRC Press
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Library of Congress Cataloging-in-Publication Data
Kays, Stanley J.
Biology and chemistry of Jeruslaem artichoke : helianthus tuberosus L. / author(s), Stanley J. Kays
and Stephen F. Nottingham.
p. cm.
Includes bibliographical references and index.
ISBN-13: 978-1-4200-4495-9 (alk. paper)
ISBN-10: 1-4200-4495-8 (alk. paper)
1. Jerusalem artichoke. I. Nottingham, Stephen, 1960- II. Title.
QK495.C74K39 2007
583’.99--dc22 2007007715
Visit the Taylor & Francis Web site at
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Dedication
In memory of Margaret Nottingham and Raymond and Charlotte Kays,
enthusiastic gardeners and lovers of plants.
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Contents
Chapter 1 Introduction: An Underutilized Resource....................................................................1
References..........................................................................................................................................5
Chapter 2 Nomenclature, Origin, and History..............................................................................7
2.1 Nomenclature for Helianthus tuberosus L............................................................................7
2.2 Origin...................................................................................................................................16
2.3 History.................................................................................................................................18
References........................................................................................................................................22
Chapter 3 Classification, Identification, and Distribution..........................................................29
3.1 Classification........................................................................................................................29
3.2 Identification........................................................................................................................31
3.3 Distribution..........................................................................................................................33
References........................................................................................................................................33
Chapter 4 Plant Morphology and Anatomy................................................................................35
4.1 Morphology.........................................................................................................................36
4.1.1 Stems and Branches..............................................................................................36
4.1.1.1 Stem/Plant Height.................................................................................36
4.1.1.2 Stem Gravitropic Response...................................................................36
4.1.1.3 Stem Number.........................................................................................36
4.1.1.4 Stem Diameter.......................................................................................36
4.1.1.5 Stem Branching.....................................................................................36
4.1.1.6 Stem Color.............................................................................................37
4.1.2 Leaves....................................................................................................................37
4.1.2.1 Leaf Shape.............................................................................................37
4.1.2.2 Shape at the Leaf Tip............................................................................37
4.1.2.3 Shape at the Leaf Base..........................................................................37
4.1.2.4 Serration of Margins.............................................................................37
4.1.2.5 Leaf Size................................................................................................38
4.1.2.6 Leaf Number.........................................................................................38
4.1.2.7 Leaf Angle.............................................................................................38
4.1.2.8 Leaf Coloration.....................................................................................39
4.1.2.9 Bract at the Base of the Leaf................................................................39
4.1.2.10 Phyllotaxy..............................................................................................39
4.1.3 Inflorescence..........................................................................................................39
4.1.3.1 Size of the Inflorescence.......................................................................41
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viii Biology and Chemistry of Jerusalem Artichoke: Helianthus tuberosus L.
4.1.3.2 Number of Inflorescences.....................................................................41
4.1.3.3 Number of Disk Flowers per Inflorescence..........................................41
4.1.3.4 Number of Ray Flowers per Inflorescence...........................................41
4.1.3.5 Ligule Shape..........................................................................................41
4.1.3.6 Ligule Density.......................................................................................41
4.1.4 Fruit.......................................................................................................................41
4.1.5 Rhizomes...............................................................................................................42
4.1.5.1 Length....................................................................................................43
4.1.5.2 Diameter................................................................................................43
4.1.5.3 Number..................................................................................................43
4.1.6 Tubers....................................................................................................................43
4.1.6.1 External Color.......................................................................................43
4.1.6.2 Internal Color........................................................................................43
4.1.6.3 Shape.....................................................................................................44
4.1.6.4 Tuber Size..............................................................................................44
4.1.6.5 Number of Internodes...........................................................................44
4.1.6.6 Surface Topography...............................................................................44
4.1.6.7 Depth of Eyes........................................................................................44
4.1.7 Subterranean Stem................................................................................................44
4.1.8 Roots......................................................................................................................44
4.2 Anatomy...............................................................................................................................45
4.2.1 Stomata Size and Density.....................................................................................45
4.2.2 Trichomes..............................................................................................................45
4.2.2.1 Stems.....................................................................................................45
4.2.2.2 Leaves....................................................................................................46
4.2.2.3 Flowers..................................................................................................47
4.2.3 Flowers..................................................................................................................47
4.2.4 Calcium Oxalate Crystals in Floral Organs..........................................................47
4.2.5 Tuber Storage Parenchyma Ultrastructure............................................................48
References........................................................................................................................................49
Chapter 5 Chemical Composition and Inulin Chemistry...........................................................53
5.1 Chemical Composition........................................................................................................53
5.1.1 Tuber Composition................................................................................................53
5.1.2 Aerial Plant Parts..................................................................................................57
5.2 Occurrence of Inulin in Plants............................................................................................58
5.3 Composition, Structure, and Properties of Inulin and Inulin Oligomers...........................61
5.3.1 Crystal Structure of Inulin Oligomers..................................................................61
5.3.2 Structure in an Aqueous Solution.........................................................................61
5.3.3 Properties of Inulin...............................................................................................62
5.4 Analysis of Inulin Composition..........................................................................................62
5.5 Inulin Extraction, Isolation, Purification, Fractionation, Drying, and Storage..................64
5.6 Sources of Inulin.................................................................................................................65
5.6.1 Traditional Plant Sources......................................................................................65
5.6.2 Transgenic Crops...................................................................................................65
5.6.3 Synthesis Using Microorganisms..........................................................................66
5.7 Uses for Native and Fractionated Inulin.............................................................................66
5.7.1 Native Inulin..........................................................................................................66
5.7.1.1 Bulking Agents......................................................................................66
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5.7.1.2 Bakery and Dairy Products...................................................................67
5.7.1.3 Fructose and Short-Chain Fructans.......................................................67
5.7.1.4 Nutraceutical Supplements....................................................................67
5.7.1.5 Medical Applications.............................................................................68
5.7.2 Inulin Fractionated by Degree of Polymerization................................................68
5.7.2.1 Fat Substitutes.......................................................................................68
5.8 Microbial and Enzymatic Modification of Inulin...............................................................69
5.8.1 Hydrolysis.............................................................................................................69
5.8.1.1 Complete Hydrolysis: Fructose Syrups................................................69
5.8.1.2 Partial Hydrolysis: Inulin Oligomers....................................................70
5.8.2 Fermentation..........................................................................................................71
5.8.2.1 Ethanol...................................................................................................71
5.8.2.2 Butanol and Acetone.............................................................................72
5.8.2.3 Other Fermentation Products................................................................72
5.8.3 Cyclization.............................................................................................................73
5.8.3.1 Cyclic Inulooligosaccharides................................................................73
5.8.3.2 Fructose Dianhydrides...........................................................................73
5.9 Chemical Modification of Inulin.........................................................................................75
5.9.1 Reduction...............................................................................................................75
5.9.2 Hydrolysis.............................................................................................................75
5.9.2.1 Hydroxymethylfurfural..........................................................................75
5.9.2.2 Mannitol.................................................................................................75
5.9.3 Hydrogenolysis......................................................................................................76
5.9.4 Esterification..........................................................................................................76
5.9.5 Methylated Inulin..................................................................................................77
5.9.6 Inulin Carbonates..................................................................................................77
5.9.7 O-(Carboxymethyl)inulin......................................................................................77
5.9.8 Inulin Ethers..........................................................................................................78
5.9.9 Dialdehyde-Inulin..................................................................................................78
5.9.10 Inulin Carbamates.................................................................................................79
5.9.11 Inulin–Amino Acids..............................................................................................79
5.9.12 O-(Cyanoethyl)inulin............................................................................................80
5.9.13 O-(3-Amino-3-oxopropyl)inulin...........................................................................80
5.9.14 O-(Carboxyethyl)inulin.........................................................................................80
5.9.15 O-(3-Hydroxyimino-3-aminoproply)inulin...........................................................80
5.9.16 O-(Aminopropyl)inulin.........................................................................................82
5.9.17 Stearoyl Amide and N-Carboxymethylaminopropylated Inulin...........................82
5.9.18 Derivatives of O-(Aminopropyl)inulin.................................................................82
5.9.19 Cycloinulohexaose Derivatives.............................................................................82
5.9.20 Oxidation...............................................................................................................82
5.9.20.1 Selective Oxidation of the Primary Hydroxyl Group...........................83
5.9.20.2 Glycolic Oxidation................................................................................84
5.9.21 Alkoxylated Inulin................................................................................................84
5.9.22 Inulin Phosphates..................................................................................................85
5.9.23 Complexing Agents...............................................................................................85
5.9.24 Cationic Modification............................................................................................85
5.9.25 Cross-Linked Inulin..............................................................................................85
References........................................................................................................................................86