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 journalArticle

33 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 1

Fingerprint

inulosucrase
Penicillium citrinum
fructooligosaccharides
Penicillium
Immobilization
physical properties
Physical properties
Cell immobilization
Food processing
microbial growth
Food Handling
Growth
food processing
water activity
Water
physicochemical properties
cells
Temperature
fructooligosaccharide

Keywords

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

ASJC Scopus subject areas

  • Food Science

Cite this

Studies on production and physical properties of neo-FOS produced by co-immobilized Penicillium citrinum and neo-fructosyltransferase. / Lim, Jung Soo; Lee, Jong Ho; Kang, Seong Woo; Park, Seung Won; Kim, Seung Wook.

In: European Food Research and Technology, Vol. 225, No. 3-4, 01.07.2007, p. 457-462.

Research output: Contribution to journalArticle

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