Studies of Dual-Enzymatic Preparation for Fructo-Oligosaccharides with Molasses

Abstract:

Molasses, a by-product of sugar industry, was used as the raw material in this study to improve the added value and utilization of molasses, and a feed grade fruto-oligosaccharide processing technology was developed through the dual-enzyme reaction to use the sucrose from molasses. The optimal conditions for enzymatic preparation method of fruto-oligosaccharides were determined by single-factor experiments. The results showed that the optimal reaction conditions were as follows: temperature of 55 ℃, pH value of 5.5, reaction ratio between pectinase and fructosyltransferase of 20∶1 and reaction time for 10 h. The conversion rate of fruto-oligosaccharides was up to 45%. In addition, the viscosity gradually decreased to a stable value with the increased reaction time, which was beneficial for improving the conversion rate and subsequent drying process.