DocumentCode
3336714
Title
Synthesis of short chain fructooligosaccharides with β-fructofuranosidase
Author
Zeng, Jie ; Yu, Xiao-Ling ; Zhao, Xiu-Hong ; Li, Guang-Lei ; Liang, Xin-Hong
Author_Institution
Sch. of Food Sci., Henan Inst. of Sci. & Technol., Xinxiang, China
Volume
1
fYear
2009
fDate
14-16 Aug. 2009
Firstpage
1243
Lastpage
1246
Abstract
The influence of temperature, pH, reaction time, and beta-fructofuranosidase concentration on the formation of short-chain fructooligosaccharides (FOS) was examined by statistical response surface methodology (RSM). The result showed that enzyme concentration (2.15 U g-1 sucrose), temperature (53.97degC), and pH (5.90) and time (3.68 min) favoured the synthesis of high levels of fructooligosaccharide(FOS).
Keywords
chemical engineering; enzymes; response surface methodology; statistical analysis; ANOVA; analysis of variance; beta-fructofuranosidase; enzyme concentration; short chain fructooligosaccharides synthesis; synthesis statistical response surface methodology; Analysis of variance; Biochemistry; Chemical analysis; Chemical technology; Educational institutions; Response surface methodology; Sugar; Surface fitting; Temperature; Time measurement;
fLanguage
English
Publisher
ieee
Conference_Titel
IT in Medicine & Education, 2009. ITIME '09. IEEE International Symposium on
Conference_Location
Jinan
Print_ISBN
978-1-4244-3928-7
Electronic_ISBN
978-1-4244-3930-0
Type
conf
DOI
10.1109/ITIME.2009.5236289
Filename
5236289
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