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Studies on Fructosyl transferase in Fructooligosaccharide production

Savitha, R. (2011) Studies on Fructosyl transferase in Fructooligosaccharide production. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Dietary carbohydrates, especially oligosaccharides, in particular Fructooligosaccharide (FOS) is getting lot of attention in recent years. Being prebiotic, non-carcinogenic, low calorific ingredient, FOS captured the attention of food technologist and industrialist all over the world. Recent developments in this area focuses on microbial production, functional properties and application of FOS. Fructosyl Transferase (FTase) is the key enzyme for the microbial synthesis of FOS. The production of FOS from sucrose (GF) is by disproportionate mode, thereby forming 1-kestose (GF 2) initially, then 1-nystose (GF3), followed by 1-fructofuranosyl nystose (GF4). Microbial FTase are derived from fungal and bacterial sources. Fungal strains especially Aspergillus sp. are known to produce extracellular FTase. The focus of the present investigation is on the production of FTase by Aspergillus oryzae through submerged fermentation with 20% and 15% inoculum. The production process is optimised in laboratory scale. The samples will be withdrawn at regular intervals for enzyme profiling. The activity is checked by standard enzyme assay protocol FOS yield of 53±3% is obtianed. The correlation between FOS production and enzyme activity is carried out. Time course studies have been done to reduce the reaction time of FOS production by increasing enzyme to substrate ratio. The FOS will be analysed using HPLC (aminopropyl column). Attempts have been made to improve the FOS production by removing glucose, the inhibitor of FTase enzyme, using known fungal strains, Aspergillus niger and Aspergillus oryzae.
Uncontrolled Keywords: Dietary carbohydrates, oligosaccharides, Fructooligosaccharide, functional properties, microbial production
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jul 2011 07:06
Last Modified: 28 Dec 2011 10:25
URI: http://ir.cftri.com/id/eprint/10212

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