Production process of cane-fruit oligosaccharide with immobilized fructose-base transferase

Abstract

The industrial production process of fruit oligosaccharide with cane sugar as material includes two parts, the industrial production of immobilized fructose-base transferase preparation and the production of fruit oligosaccharide by means of the enzyme preparation. Selected excellent strain capable of secreting fructose-base transferase is cultured in proper culture medium, the obtained mycelium is wall broken, and the enzyme is separated and purified through centrifugal process and superfiltering process and reagent immobilized. Fruit oligosaccharide is then produced through batched reaction process or column reaction process with the immobilized fructose-base transferase. The fruit oligosaccharide may be used to produce fruit oligosaccharide syrup without passing through active carbon decoloring and exchange column desalting.

Description

technical field

[0001] The invention relates to a preparation method of functional food ingredients, in particular to a method for industrialized production of cane fructooligosaccharides (fructooligosaccharides) based on immobilized fructosyltransferase method and using sucrose as raw material. Background technique

[0002] Fructose oligosaccharides (fructooligosaccharide, FOS), also known as fructooligosaccharides, are composed of 1 to 3 fructosyl groups through β (2→1) glycosidic bonds and fructosyl groups in sucrose (indicated by symbols G-F). Indicates) kestose (GF 2 ), Kestose (GF 3 ) and fructopentose (GF 4 ) and other carbohydrates. FOS is widely used as a health food ingredient because of its excellent physiological functions, such as promoting the growth of bifidobacteria in the intestine and preventing tooth decay. FOS exists in many natural plants such as onions and bananas, but the content is very low. Commercialized FOS was first successfully developed by ...

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