Synthesis of Short Chain Fructooligosaccharides with β-fructofuranosidase

摘要：

The influence of temperature, pH, reaction time, andβ-fructofuranosidase concentration on the formation of short-chain fructooligosaccharides (FOS) was examined by statistical response surface methodology (RSM). The result showed that enzyme concentration (2.15U g-1 sucrose), temperature (53.97℃), and pH (5.90) and time (3.68min) favoured the synthesis of high levels of fructooligosaccharide(FOS).

作者: ZENG Jie YU Xiao-ling ZHAO Xiu-hong LI Guang-lei LIANG Xin-hong

作者单位: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China College of Chemistry and Life Science,Shenyang Normal University, Shenyang, 110034 China

会议类型: 国际会议

会议名称: 2009 IEEE International Symposium on IT in Medicine & Education( IEEE 教育与医药信息化国际会议)

会议地点: 济南

会议语种:英文

页码: 1243-1246

在线出版日期: 2009-08-14（万方平台首次上网日期，不代表论文的发表时间）