Fructosyltransferase(EC 22.214.171.124) also named b- Fructo-furanosidase(EC 126.96.36.199). It’s a hydrolase with transfer activity and broad receptor activity. Using sucrose as raw material to synthesize oligosaccharides such as sugar cane trisaccharide. Cane oligosaccharide, also known as Fructo oligosaccharide(FOS), is an excellent food ingredient with prebiotic physiology. The fructo oligosaccharide is mainly cane fruit trisaccharide and cane fruit tetrasaccharide.
Fructosyltransferase is derived from Aspergillus Oryzae, produced from submerged fermentation. Use this product to produce Fructo oligosaccharide, conversion rate of Fructo oligosaccharide is 56%-62%.
Optimum temperature: 45-50℃
Optimum pH: 5.0~5.5
Product specifications: Light yellow liquid, activity is 5000 U/g.
Enzyme activity definition: Under the optimal enzymatic reaction conditions (45 ℃, pH 5.5), convert sucrose to oligofructose, and the amount of enzyme required to produce 1 μmol of cane fruit trisaccharide per minute was defined as an enzyme activity unit (U).
In the production of oligofructose, the sucrose concentration is 60% (w/v). After the raw material is dissolved, adjust the pH to 5.5, maintain the temperature to 55-60℃, and add fructosyltransferase. The recommended dosage is 0.5 L/t sucrose (dry basis), and the transglycosation time is 16 hours. Finally, we get the following results of content: 0.99% fructose, 28.66% glucose, 12.33% sucrose, 36.35% cane fruit trisaccharide, and 21.68% cane fruit tetrasaccharide.
Packaging and Storage
Packed in 25L plastic drums or customized according to customer requirements.
store at room temperature, away from light, cold storage is better.
Shelf life: 2 years.
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