FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (10): 59-62.

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Study of Property of β-Fructofuranosidase from Arthrobacter sp.

 YU  Guo-Ping, ZHANG  Xiu-Ling, XU  Hong-Hua   

  • Online:2002-10-15 Published:2011-12-31

Abstract: In this paper,the property of β-Fructofuranosidase from Arthrobacter sp. was studied. The best temperature for getting total activity was 35℃,and pH was 6.5. The optimun condition for getting high percent lactosucrose was that temperature was 42℃ and pH7.0.This enzyme can use sucrose and lactose as raw materials for synthesizing Lactosucrose.

Key words: Arthrobacter sp β-Fructofuranosidase , Property , Lactosucrose