Optimization of enzymatic production of fructooligosaccharides from longan syrup

Fructooligosaccharides (FOS) are nutritive and low calorie sweeteners. They have been attracted and attributed to the expansion of healthy-sugar market due to prebiotic function. Longan is one of the traditional and economic fruits in the Northern of Thailand. In addition to its typical taste and fl...

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Main Authors: Surin S., Seesuriyachan P., Thakeow P., Phimolsiripol Y.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-84864004756&partnerID=40&md5=a670b227aa17ce95fce0c3cba5d7180d
http://cmuir.cmu.ac.th/handle/6653943832/655
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-6552014-08-29T08:50:33Z Optimization of enzymatic production of fructooligosaccharides from longan syrup Surin S. Seesuriyachan P. Thakeow P. Phimolsiripol Y. Fructooligosaccharides (FOS) are nutritive and low calorie sweeteners. They have been attracted and attributed to the expansion of healthy-sugar market due to prebiotic function. Longan is one of the traditional and economic fruits in the Northern of Thailand. In addition to its typical taste and floral flavor, it is a good source of sugars. In some years, over supply of longan is reported, consequently the extra produce was discarded. This research aimed to produce FOS from longan syrup and to optimize the yield of FOS using two enzymes of Pectinex Ultra SP-L and glucose oxidase from 60°Bx of the syrup. The sugar contents of the syrup consisted of sucrose (222.2±3.6 g L -1), glucose (120.3±0.8 g L -1) and fructose (104.7±1.7 g L -1), respectively. Response surface methodology using central composite design was applied to optimize three parameters of FOS production, including pectinase (2.7-7.2 U g -1 sucrose), glucose oxidase (1022-4022 U g -1 sucrose) and reaction time (7-25 h). Results showed that Pectinex Ultra SP-L concentration had a significant effect (p<0.05) on nystose and 1-kestose contents. Optimal values of Pectinex Ultra SP-L, glucose oxidase and reaction time were 3.3 sucrose, 1022 U g -1 sucrose and 8 h 41 min, respectively which resulted in the highest amount of nystose (30.27 g L -1) and 1-kestose (123.36 g L -1). © 2012 Asian Network for Scientific Information. 2014-08-29T08:50:33Z 2014-08-29T08:50:33Z 2012 Article 18125654 10.3923/jas.2012.1118.1123 http://www.scopus.com/inward/record.url?eid=2-s2.0-84864004756&partnerID=40&md5=a670b227aa17ce95fce0c3cba5d7180d http://cmuir.cmu.ac.th/handle/6653943832/655 English
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description Fructooligosaccharides (FOS) are nutritive and low calorie sweeteners. They have been attracted and attributed to the expansion of healthy-sugar market due to prebiotic function. Longan is one of the traditional and economic fruits in the Northern of Thailand. In addition to its typical taste and floral flavor, it is a good source of sugars. In some years, over supply of longan is reported, consequently the extra produce was discarded. This research aimed to produce FOS from longan syrup and to optimize the yield of FOS using two enzymes of Pectinex Ultra SP-L and glucose oxidase from 60°Bx of the syrup. The sugar contents of the syrup consisted of sucrose (222.2±3.6 g L -1), glucose (120.3±0.8 g L -1) and fructose (104.7±1.7 g L -1), respectively. Response surface methodology using central composite design was applied to optimize three parameters of FOS production, including pectinase (2.7-7.2 U g -1 sucrose), glucose oxidase (1022-4022 U g -1 sucrose) and reaction time (7-25 h). Results showed that Pectinex Ultra SP-L concentration had a significant effect (p<0.05) on nystose and 1-kestose contents. Optimal values of Pectinex Ultra SP-L, glucose oxidase and reaction time were 3.3 sucrose, 1022 U g -1 sucrose and 8 h 41 min, respectively which resulted in the highest amount of nystose (30.27 g L -1) and 1-kestose (123.36 g L -1). © 2012 Asian Network for Scientific Information.
format Article
author Surin S.
Seesuriyachan P.
Thakeow P.
Phimolsiripol Y.
spellingShingle Surin S.
Seesuriyachan P.
Thakeow P.
Phimolsiripol Y.
Optimization of enzymatic production of fructooligosaccharides from longan syrup
author_facet Surin S.
Seesuriyachan P.
Thakeow P.
Phimolsiripol Y.
author_sort Surin S.
title Optimization of enzymatic production of fructooligosaccharides from longan syrup
title_short Optimization of enzymatic production of fructooligosaccharides from longan syrup
title_full Optimization of enzymatic production of fructooligosaccharides from longan syrup
title_fullStr Optimization of enzymatic production of fructooligosaccharides from longan syrup
title_full_unstemmed Optimization of enzymatic production of fructooligosaccharides from longan syrup
title_sort optimization of enzymatic production of fructooligosaccharides from longan syrup
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-84864004756&partnerID=40&md5=a670b227aa17ce95fce0c3cba5d7180d
http://cmuir.cmu.ac.th/handle/6653943832/655
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