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Maximization of fructooligosaccharide production by two stage continuous process and its scale up.

Sangeetha, P. T. and Ramesh, M. N. and Prapulla, S. G. (2005) Maximization of fructooligosaccharide production by two stage continuous process and its scale up. Journal of Food Engineering, 68 (1). pp. 57-64.

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Production of fructooligosaccharides (FOS) in a 2-stage continuous process was optimized using response surface methodology and subsequently scaled up. Fructosyl transferase (FTase) was produced by growing Aspergillus oryzae CFR 202 on a sucrose-containing medium, and then employed for the production of FOS with sucrose as substrate. FOS yield was optimized using as process variables fermentation time (36-108 h), KH2PO4 concn. (0.2-1%) and sucrose concn. (1-24%) in the fermentation medium, reaction time (1-24 h) and pH of the reaction mixture (5-6). Significant effects on FOS production were noted for reaction and fermentation times compared with KH2PO4 concn., sucrose concn. and reaction mixture pH. Max. FOS yield was obtained with a fermentation time of 108 h, 0.723% KH2PO4, 6.455% sucrose, a reaction time of 18 h and a reaction mixture pH of 5.15. The model exhibited coeff. of determination of 0.97 and regression probability was 6.98 x 10-16. Good agreement was obtained between predicted and actual max. FOS yield (58.9 vs. 56.4%, w/w). Contour plots were also used to predict the experimental conditions in order to provide more options for yields of >50%. This allowed maximization of FOS yield at 58%. Scaling up FOS production to a 10 l level generated results which were similar to those obtained for the shake flask experiments.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fermentation Technology and Bioengineering
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 09:36
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.res.in/id/eprint/7526

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