Studies on production and physical properties of neo-FOS produced by co-immobilized Penicillium citrinum and neo-fructosyltransferase

Jung Soo Lim, Jong Ho Lee, Seong Woo Kang, Seung Won Park, Seung Wook Kim

    Research output: Contribution to journalArticlepeer-review

    48 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)457-462
    Number of pages6
    JournalEuropean Food Research and Technology
    Volume225
    Issue number3-4
    DOIs
    Publication statusPublished - 2007 Jul

    Bibliographical note

    Funding Information:
    Acknowledgements This study was supported by research grants from the Korea Science and Engineering Foundation (KOSEF) through the Applied Rheology Center (ARC), an official KOSEF-created engineering research center (ERC) at Korea University, Seoul, Korea.

    Keywords

    • Immobilization
    • Neo-fructooligosaccharide
    • Neo-fructosyltransferase
    • Penicillium citrinum

    ASJC Scopus subject areas

    • Biotechnology
    • Food Science
    • General Chemistry
    • Biochemistry
    • Industrial and Manufacturing Engineering

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