@article{
author = "Veljković, Milica B. and Modi, Ankita and Petrov, Anja I. and Ćorović, Marija M. and Milivojević, Ana D. and Banjanac, Katarina M. and Simović, Milica B. and Bezbradica, Dejan I.",
year = "2021",
abstract = "The obvious benefits of employing prebiotics as functional components in many foods
and feed products have resulted in higher demand for their industrial production, necessitating the
development of more efficient and cost-effective manufacturing procedures. As a result, the goal of
this study was to synthesize confirmed prebiotics, namely fructo-oligosaccharides (FOS), using
sucrose as a substrate, since it allows the synthesis of oligosaccharides with lower polymerization
degree, and consequently, a more pronounced prebiotic effect. Due to its availability, low market
price, and high stability under industrial conditions, a commercial enzymatic mixture, Pectinex®
Ultra SP-L, is used as a source of enzyme – fructosyltransferase (FTase). By varying key
experimental conditions such as pH, temperature, enzyme and substrate concentrations, as well as
the duration of the process, the composition of the FOS mixture can be adjusted to fit the potential
applications. It was found that by performing the reaction in an aqueous medium (pH 7), at a
temperature of 50 °C using an enzyme concentration of 1% (v/v) and any sucrose concentration in
the range of 200-700 g/L, it was possible to achieve maximum FOS yield of 60% of total
carbohydrates within a 24 h. The produced syrup with a high content of FOS can be further used as an adequate food additive, or else, developed processes should be used for the transformation of various food products (such as juices, jams, fillings, candies, cakes, etc.) in which sucrose
dominates, creating products with lower caloric and higher functional value, Razvijanje svesti o brojnim prednostima upotrebe prebiotika kao funkcionalnih
sastojaka prehrambenih proizvoda i hrane za životinje rezultira povećanjem potražnje, a
samim tim i potrebom za povećanjem proizvodnje prebiotika na industrijskom novou.
Ovo dodatno zahteva i razvijanje efikasnijih i ekonomičnijih procesa proizvodnje
prebiotika. Cilj ovog rada bila je sinteza potvrđenih prebiotika - frukto-oligosaharida
(FOS), transformacijom saharoze. Ova reakcija je odabrana prvenstveno sa aspekta
mogućnosti sinteze oligosaharida manjih molarnih masa sa izraženijim prebiotskim
efektom koji se ovim putem dobijaju. Kao izvor enzima korišćena je komercijalna
enzimska smeša Pectinex® Ultra SP-L, čijom se upotrebom zbog niske cene na tržištu,
dodatno utiče na ekonomičnost procesa. Ispitivanjem uticaja reakcionih uslova poput pH,
temperature, koncentracije enzima i supstrata utvrđeno je da se variranjem uslova, kao i
dužine trajanja procesa može značajno prilagoditi sastav dobijene smeše FOS. Stoga,
utvrđeno je da se izvođenjem reakcije u vodenoj sredini (pH 7), na temperaturi od 50 °C
upotrebom konentracije enzima od 1% (v/v) i koncentracije saharoze od 500 g/L može
ostvariti maksimalni prinos FOS od 60% u ukupnim šećerima. Ovako dobijen sirup sa
visokim udelom FOS se može koristiti kao aditiv proizvodima, dok se sa druge strane
razvijeni proces može iskoristiti za direktnu transformaciju prehrambenih proizvoda
(poput sokova, džema, nadeva, bombona, kolača i dr.) u kojima dominira saharoza kao
osnovni izvor šećera, stvarajući na taj način proizvode sa manjom kalorijskom, a većom
funkcionalnom vrednošću.",
publisher = "Institute for Food Technology",
journal = "Food and Feed Research",
title = "Enzymatic synthesis of fructo-oligosaccharides using Pectinex® Ultra SP-L: a study of experimental conditions, Enzimska sinteza frukto-oligosaharida upotrebom Pectinex® Ultra SP-L: ispitivanje uticaja eksperimentalnih uslova",
pages = "211-201",
number = "2",
volume = "48",
doi = "10.5937/ffr0-34517"
}
