Enzymatic synthesis of fructo-oligosaccharides using Pectinex® Ultra SP-L: a study of experimental conditions
Authors
Veljković, Milica
Modi, Ankita
Petrov Ivanković, Anja

Ćorović, Marija

Milivojević, Ana
Banjanac, Katarina

Simović, Milica

Bezbradica, Dejan

Article (Published version)
Metadata
Show full item recordAbstract
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 th...at 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
Keywords:
fructo-oligosaccharides / prebiotics / fructosyltransferase / enzymatic synthesisSource:
Food and Feed Research, 2021, 48, 2, 201-211Publisher:
- Journal of the Institute of Food Technology in Novi Sad
Funding / projects:
- Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200287 (Innovation Center of the Faculty of Technology and Metallurgy) (RS-200287)
- Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200135 (University of Belgrade, Faculty of Technology and Metallurgy) (RS-200135)
Institution/Community
Inovacioni centarTY - JOUR AU - Veljković, Milica AU - Modi, Ankita AU - Petrov Ivanković, Anja AU - Ćorović, Marija AU - Milivojević, Ana AU - Banjanac, Katarina AU - Simović, Milica AU - Bezbradica, Dejan PY - 2021 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5999 AB - 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 PB - Journal of the Institute of Food Technology in Novi Sad T2 - Food and Feed Research T1 - Enzymatic synthesis of fructo-oligosaccharides using Pectinex® Ultra SP-L: a study of experimental conditions EP - 211 IS - 2 SP - 201 VL - 48 DO - 10.5937/ffr0-34517 ER -
@article{ author = "Veljković, Milica and Modi, Ankita and Petrov Ivanković, Anja and Ćorović, Marija and Milivojević, Ana and Banjanac, Katarina and Simović, Milica and Bezbradica, Dejan", 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", publisher = "Journal of the Institute of Food Technology in Novi Sad", journal = "Food and Feed Research", title = "Enzymatic synthesis of fructo-oligosaccharides using Pectinex® Ultra SP-L: a study of experimental conditions", pages = "211-201", number = "2", volume = "48", doi = "10.5937/ffr0-34517" }
Veljković, M., Modi, A., Petrov Ivanković, A., Ćorović, M., Milivojević, A., Banjanac, K., Simović, M.,& Bezbradica, D.. (2021). Enzymatic synthesis of fructo-oligosaccharides using Pectinex® Ultra SP-L: a study of experimental conditions. in Food and Feed Research Journal of the Institute of Food Technology in Novi Sad., 48(2), 201-211. https://doi.org/10.5937/ffr0-34517
Veljković M, Modi A, Petrov Ivanković A, Ćorović M, Milivojević A, Banjanac K, Simović M, Bezbradica D. Enzymatic synthesis of fructo-oligosaccharides using Pectinex® Ultra SP-L: a study of experimental conditions. in Food and Feed Research. 2021;48(2):201-211. doi:10.5937/ffr0-34517 .
Veljković, Milica, Modi, Ankita, Petrov Ivanković, Anja, Ćorović, Marija, Milivojević, Ana, Banjanac, Katarina, Simović, Milica, Bezbradica, Dejan, "Enzymatic synthesis of fructo-oligosaccharides using Pectinex® Ultra SP-L: a study of experimental conditions" in Food and Feed Research, 48, no. 2 (2021):201-211, https://doi.org/10.5937/ffr0-34517 . .