Determining optimal conditions of β-D-fructofuranosidase activity for production of functional Fructooligosaccharid (FOS) from sucrose

Abstract

In the present research paper, two enzyme β-D-fructofuranosidase preparations, one produced by Food Industries Research Institute (FIRI) and Pectinex Ultra SP-L (Novozymes, Denmark) were used for to study the production of FOS from sucrose. The optimal conditions for each enzyme preparation were determined. For the enzyme β-D-fructofuranosidase preparation the best conditions were 9 hours at 55⁰C with E/S ratio of 0.02 and pH 6.0, while the optimal conditions for Pectinex Ultra SP-L were for 15 hours at 50⁰C, E/S ratio of 0.02 and pH 5.5. The FOS production process was established and the FOS syrup was on trial production. The total FOS yield (%) determined by HPLC were 61.64% and 61.48%