期刊
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
卷 225, 期 3-4, 页码 457-462出版社
SPRINGER
DOI: 10.1007/s00217-006-0440-8
关键词
immobilization; neo-fructosyltransferase; neo-fructooligosaccharide; Penicillium citrinum
资金
- National Research Foundation of Korea [과C6A1901, R11-2000-088-05003-0] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
In this study, a co-immobilization process was developed to improve the production of neo-fructooligosaccharides (neo-FOS) by the neo-fructosyltransferase of Penicillium citrinum and to investigate its physicochemical properties. The optimal concentration of CaCl2 for the co-immobilization process was determined to be 0.25 M. In batch production, co-immobilization of whole cells together with neo-fructosyltransferase produced more neo-FOS (108.4 g/L) than did whole cell immobilization (49.4 g/L). In a study on water activity of neo-FOS, we found that the minimal concentration capable of inhibiting bacterial growth was about 42%, and that the minimal inhibitory concentration for fungal growth was about 68%. In terms of pH, neo-FOS was stable in the pH range of 7-10, but was degraded to an increasing extent with decreasing pH, and it was found to be thermally stable at food processing temperatures.
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