Methyl beta -D-fructoside(MF) was formed from sucrose and methanol by a tra
nsfructosylation reaction using recombinant levansucrase from Rahnella aqua
tilis. The increase in the yield of MF formation was achieved by increasing
methanol concentration. The enzyme stability at higher concentrations of m
ethanol was maintained by lowering the reaction temperature. The optimum te
mperature and sucrose concentration for MF formation was 10 degreesC and 50
gL(-1) respectively and the yield of MF was 70%. (C) 2000 Elsevier Science
Inc. All rights reserved.