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

doi:10.1007/s00217-006-0440-8

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 journal › Article › peer-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 language	English
Pages (from-to)	457-462
Number of pages	6
Journal	European Food Research and Technology
Volume	225
Issue number	3-4
DOIs	https://doi.org/10.1007/s00217-006-0440-8
Publication status	Published - 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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10.1007/s00217-006-0440-8

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

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.",

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author = "Lim, {Jung Soo} and Lee, {Jong Ho} and Kang, {Seong Woo} and Park, {Seung Won} and Kim, {Seung Wook}",

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.",

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AU - Park, Seung Won

AU - Kim, Seung Wook

N1 - 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.

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

Abstract

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Keywords

ASJC Scopus subject areas

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