The Technique Investigation on Producing Fructooligosaccharide Syrup by Immobilized Enzyme

Abstract

Abstract: The technique to produce fructooligosaccharide syrup by immobilized enzyme was investigated. The results proved that the immobilized enzyme could be used repeatedly 60 times. The factors in the production process such as pH value, disinfection time, disinfection temperature and different sugar material, etc., were studied. The amount of fructooligosaccharides (GF2、GF3、GF4) remained during quality storage was assayed.

Key words: immobilized enzyme, fructooligosaccharide, sugar juice, 60 times

HE She-Qiang. The Technique Investigation on Producing Fructooligosaccharide Syrup by Immobilized Enzyme[J]. FOOD SCIENCE, 2003, 24(2): 82-85.

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The Technique Investigation on Producing Fructooligosaccharide Syrup by Immobilized Enzyme

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