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Production of High Content Fructooligosaccharides through Biotechnological Approaches

Damodhar, Hetvi (2008) Production of High Content Fructooligosaccharides through Biotechnological Approaches. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The concepts in nutrition have changed in the recent years. In the past, emphasis was to avoid food ingredients that may cause adverse effects. Presently, the focus is on the use of foods that promote a state of well being, better health and reduction of the risk of diseases. These concepts have recently become popular as the consumer is becoming more and more health conscious. There is a growing awareness of the additional benefits and market potential for functional foods. The development of functional foods is a unique opportunity to contribute to the improvement of the quality of the consumer health and well being. Recently a lot of attention has been paid to oligosaccharides and in particular FOS present in diet. Industrial production of FOS carried out with microbial FTases has been found to give maximum theoretical yields of 55-60% based on the initial sucrose concentration. Efforts have been made to increase the concentration of FOS by various methods such as nanofiltration and chromatographic techniques have been made. However, such processes are not economical at the industrial level. Another approach for the production of HCFOS is the removal of residual sucrose and glucose using mixed enzyme systems. However, it is difficult to maintain optimum conditions suitable to all the enzymes in the enzyme system. Hence, this research work focuses on the use of Saccharomyces cerevisiae for removal of residual sucrose and inhibitory byproduct glucose. For many years, Saccharomyces cerevisiae has been used for making fermented foods and beverages and industrial production of alcohol. S. cerevisiae is accepted as a microorganism having GRAS (generally regarded as safe) status. The specificity of Saccharomyces cerevisiae yeast on the removal of certain carbohydrates by fermentation has been studied. Common monosaccharides like D-glucose, D-fructose and D-mannose and some disaccharides like sucrose, maltose and turanose were completely removed. Trisaccharides and tetrasaccharides were found to be partially or completely resistant (Yoon et al, 2003). Hence, S. cerevisiae was employed to selectively remove glucose and sucrose from FOS syrup (54%), resulting in the production of high content FOS (>90%). Various parameters involved in the production of HCFOS have been selected and optimized using Response Surface Methodology. Immobilization of S. cerevisiae was carried out by entrapping the cells in a Ca-alginate gel matrix in an attempt to reduce down stream processing and enable easy handling and recovery of cells and HCFOS was produced with immobilized yeast cells. Attempts were also made to scale up the production of HCFOS by employing bioreactors. The immobilized cells were packed in a packed bed column reactor for the continuous production of HCFOS. The production of HCFOS with free cells was scaled up to 6 L level in a stirred tank reactor.
Uncontrolled Keywords: Fructooligosaccharides High Content biotechnological approaches
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 31 Sugar Chemistry
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 05 Chemical engineering > 03 Enzyme Biotechnology and Engineering
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Nov 2008 10:16
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.res.in/id/eprint/8796

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