Kinetic Modeling of Fructo-oligosaccharide Production Catalyzed by Immobilized β-Fructofuranosidase

Lee, Wen‐Chien; Chiang, Chung-Jen; Tsai, Pei-Yi

doi:10.1021/ie980767o

Cited by 13 publications

(8 citation statements)

References 14 publications

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“…The highest percentage of FOS in the final mixture (61%) was found with pure sucrose. This value is very close to that we obtained with the related support Sepabeads EC-EP3 ( 16) and comparable to the reported with other immobilized transfructosidases (22). The FOS percentage determined with sugar syrup and molasses (53 and 37.5%) can be considered very satisfactory.…”

Section: Resultssupporting

confidence: 91%

“…2). Similar results using pure sucrose as substrate 22 were also obtained in our laboratory with soluble and immobilised Pectinex Ultra SP-L (16). buffer or pH adjustment (16).…”

supporting

confidence: 85%

“…3 shows the FOS production and FOS percentage -referred to total satisfactory. It is interesting to point out that, in terms of FOS production, the highest value 21 was found with sugar syrup (440 mg/ml) compared with 385 mg/ml and 215 mg/ml obtained 22 with pure sucrose and molasses, respectively. This is a simple consequence of the presence 23 of FOS in the starting syrup.…”

mentioning

confidence: 94%

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Beet Sugar Syrup and Molasses as Low-Cost Feedstock for the Enzymatic Production of Fructo-oligosaccharides

Ghazi

Fernández‐Arrojo

Segura

et al. 2006

J. Agric. Food Chem.

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Running title: Fructo-oligosaccharides synthesis from syrup and molasses Sugar syrup and molasses from beet processing containing 620 and 570 mg/ml sucrose, 2 respectively, were assayed as low-cost and available substrates for the enzymatic synthesis 3 of fructo-oligosaccharides (FOS). A commercial pectinase (Pectinex Ultra SP-L, from 4 Aspergillus aculeatus) characterised by the presence of a transfructosylating activity, was 5 used as biocatalyst. The FOS production increased when lowering the initial pH value of 6 syrup (7.5) and molasses (8.9) to 5.5. Sugar syrup and molasses were diluted in order to 7 reduce substrate viscosity; interestingly, the percentage of FOS with regards to total sugars 8 remained almost constant, which indicated a high transferase to hydrolase ratio for this 9 enzyme. Kinetics of FOS production was analysed. Using approx. 10 U transfructosylating 10 activity per g sucrose, the FOS concentration reached a maximum of 388 mg/ml after 30 h 11 using syrup and 235 mg/ml in 65 h with molasses. These values corresponded to approx. 1256% and 49% (w/w), respectively, of the total amount of carbohydrates in the mixture. The 13 enzyme was also covalently immobilised on an epoxy-activated polymethacrylate-based 14 polymer (Sepabeads  EC-EP5). We found that immobilised Pectinex Ultra SP-L can be 15 efficiently applied to the synthesis of FOS using syrup and molasses as substrates.

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Section: Resultssupporting

confidence: 91%

“…2). Similar results using pure sucrose as substrate 22 were also obtained in our laboratory with soluble and immobilised Pectinex Ultra SP-L (16). buffer or pH adjustment (16).…”

supporting

confidence: 85%

mentioning

confidence: 94%

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Beet Sugar Syrup and Molasses as Low-Cost Feedstock for the Enzymatic Production of Fructo-oligosaccharides

Ghazi

Fernández‐Arrojo

Segura

et al. 2006

J. Agric. Food Chem.

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“…They Food Bioprocess Technol constitute a series of homologous oligosaccharides derived from sucrose usually represented by the formula GF n , which are mainly composed of 1-kestose (GF2), nystose (GF3), and 1 F -β-fructofuranosyl nystose (GF4), in which two, three, and four fructosyl units are bound at the β-2,1 position of glucose, respectively, as shown in Fig. 1 (Yun 1996;Lee et al 1999). …”

Section: Fructooligosaccharides As Prebioticsmentioning

confidence: 99%

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Dominguez

Rodrigues

Lima

et al. 2013

Food Bioprocess Technol

140

108

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Over the past years, many researchers have suggested that deficiencies in the diet can lead to disease states and that some diseases can be avoided through an adequate intake of relevant dietary components. Recently, a great interest in dietary modulation of the human gut has been registered. Prebiotics, such as fructooligosaccharides (FOS), play a key role in the improvement of gut microbiota balance and in individual health. FOS are generally used as components of functional foods, are generally regarded as safe (generally recognized as safe status-from the Food and Drug Administration, USA), and worth about 150€ per kilogram. Due to their nutrition-and health-relevant properties, such as moderate sweetness, low carcinogenicity, low calorimetric value, and low glycemic index, FOS have been increasingly used by the food industry. Conventionally, FOS are produced through a two-stage process that requires an enzyme production and purification step in order to proceed with the chemical reaction itself. Several studies have been conducted on the production of FOS, aiming its optimization toward the development of more efficient production processes and their potential as food ingredients. The improvement of FOS yield and productivity can be achieved by the use of different fermentative methods and different microbial sources of FOSproducing enzymes and the optimization of nutritional and culture parameter; therefore, this review focuses on the latest progresses in FOS research such as its production, functional properties, and market data.

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“…Modeling of such kinetic systems with simplistic mechanism is necessary to understand the progress of reactions. In earlier studies [25,[27][28][29][30], several kinetic models have been proposed for various systems with different source of enzymes. The empirical models [27,28] have also been proposed for quantification of reactants and products during reaction.…”

Section: Introductionmentioning

confidence: 99%

Kinetics and model development for enzymatic synthesis of fructo-oligosaccharides using fructosyltransferase

Kashyap

Palai

Bhattacharya

2015

Bioprocess Biosyst Eng

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Experimental investigations were made to synthesize fructo-oligosaccharides (FOS) from sucrose using fructosyltransferase. The influence of various parameters such as temperature (45-55 °C), pH (4-5), initial sucrose concentration (ISC: 300-500 g/L) and enzyme concentration (4-32 U/mL) were varied. A maximum FOS yield of 60% was observed at ISC 500 g/L, pH 4.5 with enzyme activity 32 U/mL and at 55 °C. It was confirmed that 1-kestose (tri-) was the major product of FOS as compared to nystose (tetra-) and fructosylnystose (penta-saccharides). Further, the reaction rate increases with increase in temperature. From separate sets of experiments, it was observed that FOS formation was affected by glucose inhibition. Apart from the increase in the rate of FOS formation with increasing enzyme activity, the final values of FOS yield increase though till 16 U/mL and thereafter attain plateau. A kinetic model was also developed, based on Michaelis-Menten kinetics, and a five-step ten-parameter model, including glucose inhibition, was obtained. Model was solved using COPASI(®) (version 4.8) solver for kinetic parameter estimations followed by time course simulations.

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Kinetic Modeling of Fructo-oligosaccharide Production Catalyzed by Immobilized β-Fructofuranosidase

Cited by 13 publications

References 14 publications

Beet Sugar Syrup and Molasses as Low-Cost Feedstock for the Enzymatic Production of Fructo-oligosaccharides

Beet Sugar Syrup and Molasses as Low-Cost Feedstock for the Enzymatic Production of Fructo-oligosaccharides

An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Kinetics and model development for enzymatic synthesis of fructo-oligosaccharides using fructosyltransferase

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