Springer Online Journal Archives 1860-2000
Process Engineering, Biotechnology, Nutrition Technology
Abstract A sugar mixture containing fructooligosaccharides and isomaltooligo-saccharides was produced. Sucrose was converted to fructooligosaccharides by a commercial enzyme preparation. The sugar mixture contained kestose (33.5%), nystose (13.3%), fructofuranosyl nystose (5.7%), glucose (20.9%), and unreacted sucrose (26.6%). The unreacted sucrose was converted to isomaltooligosaccharides by reacting the sugar mixture with Leuconostoc mesenteroides B-512FM dextransucrase. The final product comprised fructooligosaccharides (kestose, nystose, fructofuranosyl nystose), isomaltooligosaccharides (isomaltose through isomaltodecaose), glucose, and fructose.
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