Fructan-like polysaccharides produced by sugar beet during deterioration

Discs of sugar beet taproots were maintained for five days at room temperat ure in our laboratory to induce deterioration. During deterioration, both s ucrose and reducing sugars increased, and a new polymer appeared. The macro molecule seemed to be composed of 53% glucose and 47% fructose, grouped in four homopolymeric and alternating segments. These fructans were not associ ated with proteins and produced cell agglutination but they did not induce changes in the crystallization pattern of the sucrose.