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 | |
| 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