PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP
https://doi.org/10.21323/2618-9771-2020-3-3-20-24
Abstract
The purpose of the work is to study the enzymatic hydrolysis of inulin-containing syrups of various purification degrees from chicory chips in the production of oligofructose to be used in dietary, diabetic and health-preventive nutrition products. It has been determined that ion exchange purification of the syrup is necessary for hydrolysis. Individual stages of ion-exchange purification are specified using a two-stage scheme: К1-А1-К2-А2 and an additional stage on the “Macronet” sorbent MN200 to stabilize pH and remove bitterness taste. Requirements for the quality of syrup for hydrolysis have been developed: pH value — 4.5–5.0; chromaticity — not more than 0.5 units opt. den.; ash — not more than 0.2%; protein — 0.5%; no bitterness taste. Optimal conditions for hydrolysis of inulin-containing syrup have been established using Novozim 960 endoinulinase (Denmark): temperature — 55–58 °C; pH — 4.7–5.2; DS (dry substance) — 19%; preparation dosage — 0.4 units. INU/g of syrup DS; time 20–24 h. A sample of oligofructose syrup was obtained using the preparation “Novozim 960.” The carbohydrate composition of oligofructose after the inulin hydrolysis was determined: fructooligosaccharides (FOS) — 70.12%; oligofructosides — 24.79%; disaccharides — 2.11%; fructose — 2.98%. Requirements for carbohydrate composition of oligofructose obtained by enzymatic hydrolysis of inulin-containing syrup have been developed: sum total of FOS and oligosaccharides — not less than 93%, sum total of di- and monosaccharides — not more than 7%.
About the Authors
T. S. Puchkova
All-Russian research Institute for Starch Products — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Tatyana S. Puchkova — candidate of technical sciences, leading research scientist, Laboratory of technology of inulin and inulin-containing product
140051, Moscow region, Kraskovo, Nekrasov str., 11. Tel.: +7–495–557–15–00
D. M. Pikhalo
All-Russian research Institute for Starch Products — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Daniya M. Pikhalo — senior research scientist, Laboratory of technology of inulin and inulin-containing product
140051, Moscow region, Kraskovo, Nekrasov str., 11. Tel.: +7–495– 557–15–00
O. M. Karasyova
All-Russian research Institute for Starch Products — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Oksana M. Karasyova — junior research scientist, Laboratory of technology of inulin and inulin-containing product
140051, Moscow region, Kraskovo, Nekrasov str., 11. Tel.: +7–495–557– 15–00
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Review
Supporting agencies: The article was published as part of the research topic No. 0585–2019–0030-С‑01 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS
For citations:
Puchkova T.S., Pikhalo D.M., Karasyova O.M. PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP. Food systems. 2020;3(3):20-24. https://doi.org/10.21323/2618-9771-2020-3-3-20-24
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