Optimization of enzymatic production of fructo-oligosaccharides from sucrose

Abstract

Conditions affecting the enzymatic production of high fructo-oligosaccharide syrup from sucrose by a commercial juice processing enzyme preparation containing high fructosyltransferase activity were investigated. After 14 h of reaction at 65 °C in 0.05 mol/L sodium acetate buffer (pH 5.6), the enzyme preparation, Pectinex Ultra SP-L, converted 450 g/L sucrose to 272 g/L fructo-oligosaccharides (224 g/L kestose and 48 g/L nystose) with a conversion efficiency of over 70% based on the amount of sucrose consumed. Fructo-oligosaccharides, sucrose, glucose and fructose constituted 56.5%, 19.4%, 23.4% and 0.7%, respectively, of the total sugars present in the syrup. © 1996 Academic Press Limited.