Fructooligosaccharide Production

Maximal fructooligosaccharide production for any particular enzyme depends basically on the relative rates of the transfiuctosylation and hydrolysis reactions 

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Fructooligosaccharide Production Using Sugar Beet Syrup and Molasses... 

The initial pHs of the sugar syrup and molasses were 7.5 and 8.9, respectively. It was observed that fructooligosaccharide production from syrup and molasses increased substantially when moving from the starting pH to pH 5.5 (by the addition of glacial acetic acid). 

Table 11.4 Fructooligosaccharide production using beet sugar syrup and molasses.

Dominguez AL, Rodrigues LR, Lima NM,Teixeira JA. An Overview of the recent developments on fructooligosaccharide production and applications. Food Bioprocess Technol 2014 7(2) 324—37. 

Guio F, Rodriguez MA, Ahneciga-Diaz CJ, Sanchez OF. Recent trends in fructooligosaccharides production. Recent Pat Food NutrAgric 2009 l(3) 221-30. 

Dominguez A, Nobre C, Rodrigues LR, Peres AM,Torres D, Rocha I, et al. New improved method for fructooligosaccharides production by Aureohasidium pullulans. Carhohydr Polym 2012 89(4) 1174—9. 

Yoshikawa, J., Amachi, S. Shinoyama, H. (2006). Fuji, T. Multiple p fructofuranosidases by Aureobasidium pullulans DSM2404 and their roles in fructooligosaccharide production. FEMS Microbiology Letters, 265,159-163. 

J. W. Yun and S. K. Song, Enzymatic production of fructooligosaccharides from sucrose, in C. Bucke, (Ed.), Methods in Biotechnology—Carbohydrate Biotechnology Protocols, Humana Press, New Jersey, 1999, pp. 141-151. 

A detailed characterization of the physical and chemical properties of (1) chicory inulin, (2) a high-DP fraction of inulin, and (3) fructooligosaccharides (oligofructose) is presented in Table 5.6. A similar assessment for Jerusalem artichoke inulin is not currently available. Due to the lower average degree of polymerization of Jerusalem artichoke inulin, the properties will differ somewhat from those for chicory. As the percent inulin in water increases (Table 5.7), the viscosity increases, which affects the physical properties of the product in which it is an ingredient. 

FIGURE 5.3 Flow diagram for the extraction and fractionation of Jerusalem artichoke inulin into various products (a composite of work by Aravina etal., 2001 Barta, 1993 Jietal., 2002 Vogel, 1993). Abbreviations dp = degree of polymerization scFOC = short-chain fructooligosaccharides. 

Luo, J., Rizkalla, S.W., Alamowitch, C., Boussairi, A., Blayo, A., Barry, J.L., Laffitte, A., Guyon, F., Bomet, F.R., and Slama, G., Chronic consumption of short-chain fructooligosaccharides by healthy subjects decreased basal hepatic glucose production but had no effect on insulin-stimulated glucose metabolism, Am. J. Clin. Nutr., 63, 939-945, 1996. 

Tungland, B.C., Fructooligosaccharides and other fructans structures and occurrence, production, regulatory aspects, food applications, and nutritional health significance, ACS Symp. Ser., 849, 135-152, 2003. 

A pet food product useful for reducing the amount of harmful bacteria in the small intestine is described. The pet food composition contains, on a dry matter basis, from about 0.2 to 1.5 wt% of a fructooligosaccharide and is fed to a pet, such as a dog, cat, or horse. Jerusalem artichoke is a potential source of the required fructooligosaccharides. 

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