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Fructosyltransferase is a hydrolase with transfer activity and broad receptor activity.
Using sucrose as raw material to synthesize oligosaccharides such as sugar cane trisaccharide.
Cane oligosaccharide, also known as Fructo oligosaccharide(FOS), is an excellent food ingredient with prebiotic physiology. The fructo oligosaccharide is mainly cane fruit trisaccharide and cane fruit tetrasaccharide. Fructosyltransferase is derived from Aspergillus Fijian, produced from submerged fermentation.
Using this product to produce Fructo oligosaccharide, the conversion rate of Fructo oligosaccharide is 56%-62%.
Product Characteristic
Optimum temperature: 40~50°C
Optimum pH: 5.0~5.5
Specification
a. Activity: 5000U/g
b. Appearance: Ligth yellow Liquid
c. Enzyme activity Definition: In the best enzymatic reaction condition (40ºC,ph5.0), converts sucrose into oligosaccharides, the amount of enzyme required to produce 1pmoL kestose per minute is defined as an enzyme activity unit (U).
d. Standard: GB1886.174-2016<<National Food Safety Standard-Food Additives-Enzyme Preparations For Food Industry>>
Application
In the production of oligofructose, the sucrose concentration is 60% (w/v). After the raw material is dissolved, adjust the pH to 5.0~5.5, keep the temperature to 55~60°C, and add fructosyltransferase. The recommended dosage is 0.5 L/t sucrose (dry basis), and the transglycosation time is 16 hours. Finally, we get the following results of content: 0.99% fructose, 28.66% glucose, 12.33% sucrose, 36.35% cane fruit trisaccharide, and 21.68% cane fruit tetrasaccharide.
Fructosyltransferase is a hydrolase with transfer activity and broad receptor activity.
Using sucrose as raw material to synthesize oligosaccharides such as sugar cane trisaccharide.
Cane oligosaccharide, also known as Fructo oligosaccharide(FOS), is an excellent food ingredient with prebiotic physiology. The fructo oligosaccharide is mainly cane fruit trisaccharide and cane fruit tetrasaccharide. Fructosyltransferase is derived from Aspergillus Fijian, produced from submerged fermentation.
Using this product to produce Fructo oligosaccharide, the conversion rate of Fructo oligosaccharide is 56%-62%.
Product Characteristic
Optimum temperature: 40~50°C
Optimum pH: 5.0~5.5
Specification
a. Activity: 5000U/g
b. Appearance: Ligth yellow Liquid
c. Enzyme activity Definition: In the best enzymatic reaction condition (40ºC,ph5.0), converts sucrose into oligosaccharides, the amount of enzyme required to produce 1pmoL kestose per minute is defined as an enzyme activity unit (U).
d. Standard: GB1886.174-2016<<National Food Safety Standard-Food Additives-Enzyme Preparations For Food Industry>>
Application
In the production of oligofructose, the sucrose concentration is 60% (w/v). After the raw material is dissolved, adjust the pH to 5.0~5.5, keep the temperature to 55~60°C, and add fructosyltransferase. The recommended dosage is 0.5 L/t sucrose (dry basis), and the transglycosation time is 16 hours. Finally, we get the following results of content: 0.99% fructose, 28.66% glucose, 12.33% sucrose, 36.35% cane fruit trisaccharide, and 21.68% cane fruit tetrasaccharide.