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European Food Research and Technology

, Volume 225, Issue 3–4, pp 457–462 | Cite as

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
Original Paper

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.

Keywords

Immobilization Neo-fructosyltransferase Neo-fructooligosaccharide Penicillium citrinum 

Notes

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.

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Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • Jung Soo Lim
    • 1
  • Jong Ho Lee
    • 1
  • Seong Woo Kang
    • 2
  • Seung Won Park
    • 3
  • Seung Wook Kim
    • 1
  1. 1.Department of Chemical and Biological EngineeringKorea UniversitySeoulKorea
  2. 2.Research Institute of Engineering and TechnologyKorea UniversitySeoulKorea
  3. 3.Food Ingredient DivisionCJ Foods R&D, CJ Corp.SeoulKorea

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