ebook img

Biology and Chemistry of Jeruslaem Artichoke : Helianthus Tuberosus L PDF

498 Pages·2007·8.15 MB·English
by  
Save to my drive
Quick download
Download
Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.

Preview Biology and Chemistry of Jeruslaem Artichoke : Helianthus Tuberosus L

44958_C000.fm Page i Friday, July 13, 2007 8:15 AM Biology and Chemistry of Jerusalem Artichoke Helianthus tuberosus L. 44958_C000.fm Page ii Friday, July 13, 2007 8:15 AM 44958_C000.fm Page iii Friday, July 13, 2007 8:15 AM Biology and Chemistry of Jerusalem Artichoke Helianthus tuberosus L. Stanley J. Kays and Stephen F. Nottingham 44958_C000.fm Page iv Friday, July 13, 2007 8:15 AM CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2008 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-10: 1-4200-4495-8 (Hardcover) International Standard Book Number-13: 978-1-4200-4495-9 (Hardcover) This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any informa- tion storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http:// www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For orga- nizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. 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 http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com 44958_C000.fm Page v Friday, July 13, 2007 8:15 AM Dedication In memory of Margaret Nottingham and Raymond and Charlotte Kays, enthusiastic gardeners and lovers of plants. 44958_C000.fm Page vi Friday, July 13, 2007 8:15 AM 44958_C000.fm Page vii Friday, July 13, 2007 8:15 AM 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 vii 44958_C000.fm Page viii Friday, July 13, 2007 8:15 AM 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 44958_C000.fm Page ix Friday, July 13, 2007 8:15 AM Contents ix 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

Description:
in breeding has been virtually nonexistent compared to the major field crops, and when breeding programs are Heiser, C.B., Martin, W.C., Clevenger, S.B., and Smith, D.M., The North American sunflowers (Helianthus),. Torrey Bot. Club Mem., 22, 218, 1969. Heiser .. sunflower. H. argophyllus T.&G.
See more

The list of books you might like

Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.