Inulinases

Enzymes (EC 3.2.1.7) that specifically break 2,1-β-D-fructosidic linkages within inulin chains — a linear β-2,1-linked fructose polymer that stores energy in many plants worldwide. The resulting fructose is highly sweet and valued by the dietetic food and beverage industries. Enzymic hydrolysis of inulin with inulinases offers a clean alternative to the standard industrial procedure for fructose production, which uses starch as the starting material. Chicory root and Jerusalem artichoke are the main commercial inulin sources for this process. The enzymatic route runs under mild conditions and avoids the by-products of acid hydrolysis.