Synthesis of Short Chain Fructooligosaccharides with β-fructofuranosidase

摘要

The influence of temperature, pH, reaction time, andβ-fructofuranosidase concentration on the formation of short-chain fructooligosaccharides (FOS) was examined by statistical response surface methodology (RSM). The result showed that enzyme concentration (2.15U g-1 sucrose), temperature (53.97℃), and pH (5.90) and time (3.68min) favoured the synthesis of high levels of fructooligosaccharide(FOS).