inulin

[ in-yuh-lin ]

Phonetic (Standard)IPA

noun

, Chemistry.

a polysaccharide, (C 6 H 10 O 5 ) n , obtained from the roots of certain plants, especially elecampane, dahlia, and Jerusalem artichoke, that undergoes hydrolysis to the dextrorotatory form of fructose: used chiefly as an ingredient in diabetic bread, in processed foods to increase their fiber content, and as a reagent in diagnosing kidney function.

inulin

/ ˈɪnjʊlɪn /

a fructose polysaccharide present in the tubers and rhizomes of some plants. Formula: (C 6 H 10 O 5 ) n

Origin of inulin¹

1805–15; < New Latin Inul ( a ) a genus of plants ( Latin: elecampane) + -in ²

Origin of inulin¹

C19: from Latin inula elecampane + -in

It is a constituent of sucrose, of raffinose, and of the polysaccharide inulin, from which it may be obtained by hydrolysis.

Mannan bears the same relation to mannose that starch does to glucose and inulin to fructose.

The tubers are rich in the carbohydrate inulin and in sugar.

The starch corpuscles are very small, with a trace of inulin.

Inulin is a compound closely related to starch, and upon digestion with acids, yields levulose just as starch yields glucose.

Browse