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Oligosaccharide synthesis in Fruit Juice Concentrates using a Glucansucrase from Lactobacillus reuteri 180
Nestec Ltd, Nestlé Research Center.
Spectral Services AG, Köln.
Luleå University of Technology, Department of Civil, Environmental and Natural Resources Engineering, Chemical Engineering.ORCID iD: 0000-0003-0079-5950
Nestec Ltd, Nestlé Research Center.
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2016 (English)In: Food and Bioproducts Processing, ISSN 0960-3085, E-ISSN 1744-3571, Vol. 98, p. 201-209Article in journal (Refereed) Published
Abstract [en]

The application of the glucansucrase GTF180 from Lactobacillus reuteri 180 in fruit juice concentrates for the synthesis of glucooligosaccharides was investigated. Reaction parameters such as temperature, pH, substrate and enzyme loading, Ca+2 addition and incubation time were investigated in high concentration sucrose solutions. The optimum conditions (50 °C, pH 4.5, enzyme loading 14.47 U/gsucrose with 1 mM CaCl2, undiluted fruit juice concentrates) were applied in apple and orange juice concentrates. More than 95% of the intrinsic sucrose was converted to oligosaccharide products after 90 min. The main products were leucrose, isomaltose and isomaltotriose. The enzyme was deactivated during standard fruit juice pasteurization conditions (95 °C, 15 sec). The oligosaccharides were stable during the pasteurization process, showing a good potential for industrial applications. DOSY NMR analysis of the enzymatically modified fruit juice concentrates showed that α1→6 glycosidic linkages are predominant in apple juice, while products in orange juice possess both α1→6 and α1→3 glycosidic linkages. The presence of α1→2 glycosidic linkages were also observed at a lower extent

Place, publisher, year, edition, pages
2016. Vol. 98, p. 201-209
National Category
Bioprocess Technology
Research subject
Biochemical Process Engineering
Identifiers
URN: urn:nbn:se:ltu:diva-8680DOI: 10.1016/j.fbp.2016.01.013ISI: 000374810200021Scopus ID: 2-s2.0-84957878407Local ID: 7389f0ff-edec-4c50-9450-5c3dae5c6699OAI: oai:DiVA.org:ltu-8680DiVA, id: diva2:981618
Note
Validerad; 2016; Nivå 2; 20160126 (andbra)Available from: 2016-09-29 Created: 2016-09-29 Last updated: 2018-07-10Bibliographically approved

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