OPTIMIZATION OF ENZYMATIC PRODUCTION OF FRUCTO-OLIGOSACCHARIDES FROM SUCROSE

Conditions affecting the enzymatic production of high fructo-oligosacc haride syrup from sucrose by a commercial juice processing enzyme prep aration containing high high fructosyltransferase activity were invest igated. After 14 h of reaction at 65 degrees C in 0.05 mol/L sodium ac etate buffer (pH 5.6), the enzyme preparation, Pectinex Ultra SP-L, co nverted 450 g/L sucrose to 272 g/L fructo-oligosaccharides (224 g/L ke stose and 48 g/L nystose) with a conversion efficiency of over 70% bas ed on the amount of sucrose consumed. Fructo-oligosaccharides, sucrose , glucose and fructose constituted 56.5%, 19.4%, 23.4% and 0.7%, respe ctively, of the total sugars present in the syrup.