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1. (Article ID: 9126)
 
de Oliveira RL, da Silva MF, da Silva SP, de Araújo ACV, Cavalcanti JVFL, Converti A, Porto TS
Fructo-oligosaccharides production by an Aspergillus aculeatus commercial enzyme preparation with fructosyltransferase activity covalently immobilized on Fe3O4–chitosan-magnetic nanoparticles
International Journal of Biological Macromolecules 150 (2020) 922–929
 

Pectinex Ultra SP-L, a commercial enzyme preparation with fructosyltransferase activity, was successfully immobilized by covalent binding to Fe3O4-chitosan-magnetic nanoparticles. Immobilization carried out according to a 2^3-full factorial design where glutaraldehyde concentration, activation time and time of contact between enzyme and support were selected as the independent variables and immobilization yield as the response. The highest immobilization yield (94.84%) was obtained using 3.0% (v/v) glutaraldehyde and activation and contact times of 180 and 30 min, respectively. The immobilized biocatalyst, which showed for both hydrolytic and transfructosylating activities optimum pH and temperature of 7.0 and 60 °C, respectively, retained 70 and 86% of them after 6 cycles of reuse. A kinetic/thermodynamic study focused on thermal inactivation of the immobilized construct indicated high thermostability at temperatures commonly used for fructo-oligosaccharides (FOS) production. Maximum FOS concentration obtained in lab-scale experiments was 101.56 g/L, with predominant presence of 1-kestose in the reaction mixture. The results obtained in this study suggest that the immobilized-enzyme preparation may be effectively exploited for FOS production and easily recovered from the reaction mixture by action of a magnetic field.

fructo-oligosaccharides, fructosyltransferase, magnetic nanoparticles

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2. (Article ID: 9135)
 
Sánchez-Martínez MJ, Soto-Jover S, Antolinos V, Martínez-Hernández GB, López-Gómez A
Manufacturing of short-chain fructooligosaccharides: from laboratory to industrial scale
Food Engineering Reviews 12 (2020) 149–172
 

Short-chain fructooligosaccharides (ScFOS) are a group of linear fructose oligomers that include 1-kestose, 1-nystose and 1-β-fructofuranosylnystose. ScFOS, which naturally occur at low levels in different plant products, are of high interest as food ingredients because of their prebiotic character, organoleptic characteristics and technological properties. Two different industrial processes are used to achieve large-scale ScFOS production: inulin hydrolysis (enzymatic or chemical hydrolysis) or sucrose biotransformation by transfructosylation (enzymatic synthesis) using specific enzymes like fructosyltransferases and fructofuranosidases. Enzymatic ScFOS synthesis seems to be more advantageous than inulin hydrolysis since it is less expensive, and leads to lower molecular weight FOS. The biotechnological process described to carry out this catalysis includes the production of transfructosylation enzymes, separation, enzyme immobilisation and finally the ScFOS production and purification. Such ScFOS production processes may be conducted under submerged or solid-state fermentation under discontinuous or continuous conditions. Several methodologies with different economic/environmental costs and production yields have been described to carry out these ScFOS production stages, although industrial scale-up needs to be optimised. This review tries to address a revision about enzymatic ScFOS production methods and its scale-up to industrial levels.

submerged fermentation, short-chain fructooligosaccharides, fungal fructosyltransferase, industrial scale-up

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