Title :
Synthesis of short chain fructooligosaccharides with β-fructofuranosidase
Author :
Zeng, Jie ; Yu, Xiao-Ling ; Zhao, Xiu-Hong ; Li, Guang-Lei ; Liang, Xin-Hong
Author_Institution :
Sch. of Food Sci., Henan Inst. of Sci. & Technol., Xinxiang, China
Abstract :
The influence of temperature, pH, reaction time, and beta-fructofuranosidase concentration on the formation of short-chain fructooligosaccharides (FOS) was examined by statistical response surface methodology (RSM). The result showed that enzyme concentration (2.15 U g-1 sucrose), temperature (53.97degC), and pH (5.90) and time (3.68 min) favoured the synthesis of high levels of fructooligosaccharide(FOS).
Keywords :
chemical engineering; enzymes; response surface methodology; statistical analysis; ANOVA; analysis of variance; beta-fructofuranosidase; enzyme concentration; short chain fructooligosaccharides synthesis; synthesis statistical response surface methodology; Analysis of variance; Biochemistry; Chemical analysis; Chemical technology; Educational institutions; Response surface methodology; Sugar; Surface fitting; Temperature; Time measurement;
Conference_Titel :
IT in Medicine & Education, 2009. ITIME '09. IEEE International Symposium on
Conference_Location :
Jinan
Print_ISBN :
978-1-4244-3928-7
Electronic_ISBN :
978-1-4244-3930-0
DOI :
10.1109/ITIME.2009.5236289
