Abstract Long-chain inulin (L-In) and short-chain inulin (S-In) from native inulin was separated through the method of alcohol precipitation. Cross-linked inulin with two different degree of polymerization (average DP = 6.88 and 15.10) were prepared in aqueous solutions by using the L-In and S-In respectively as raw material and sodium hexametaphosphate as cross-linker. Structural characteristics of cross-linked inulin were determined by Fourier-transform infrared spectroscopy and scanning electron microscopy. Compared with native L-In and S-In, cross-linked inulin had a higher intrinsic viscosity, stronger stability and moisture absorption capability, but lower water solubility. Only 1% reducing sugar produced when cross-linked inulin was heated within 100 °C, and inulin hydrolysis occurred in acidic environment (pH

中文翻译：

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不同聚合度交联菊粉的理化和流变特性

摘要 采用醇沉法从天然菊粉中分离出长链菊粉(L-In)和短链菊粉(S-In)。分别以L-In和S-In为原料,六偏磷酸钠为交联剂,在水溶液中制备了两种不同聚合度(平均DP=6.88和15.10)的交联菊粉。通过傅里叶变换红外光谱和扫描电子显微镜确定交联菊粉的结构特征。与天然L-In和S-In相比，交联菊粉具有更高的特性粘度、更强的稳定性和吸湿能力，但水溶性较低。交联菊粉在100°C内加热时仅产生1%的还原糖，菊粉水解发生在酸性环境（pH