Application of Response Surface Methodology for Optimizing Decolorization of Enzymatically Prepared Fructooligosaccharides

doi:10.7506/spkx1002-6630-201102003

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 9-12.doi: 10.7506/spkx1002-6630-201102003

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Application of Response Surface Methodology for Optimizing Decolorization of Enzymatically Prepared Fructooligosaccharides

WAN Cheng，NIE Shao-ping，ZHANG Yuan-yuan，XIE Ming-yong*

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

Received:2010-08-19 Revised:2010-12-06 Online:2011-01-25 Published:2011-01-10
Contact: XIE Ming-yong* E-mail:xmync@sina.com

Abstract

Abstract:

Activated carbon powder was used for the adsorptive decolorization of the enzymatically prepared fructooligosaccharide solution in our laboratory, and the effects of the dosage of activated carbon as well as decolorization temperature and time on decolorization rate and fructooligosaccharide loss rate were studied. On the basis of single factor experiments, response surface methodology was employed to optimize the above three conditions. Their optimal levels were found to be: 22 g/L activated carbon dosage used for 30 min decolorization at 60 ℃. Under these conditions, the rate of decolorization of fructooligosaccharides solution was 79.16%.

Key words: fructooligosaccharide solution, activated carbon, decolorization, response surface methodology

CLC Number:

TS201.1

WAN Cheng，NIE Shao-ping，ZHANG Yuan-yuan，XIE Ming-yong*. Application of Response Surface Methodology for Optimizing Decolorization of Enzymatically Prepared Fructooligosaccharides[J]. FOOD SCIENCE, 2011, 32(2 ): 9-12 https://doi.org/10.7506/spkx1002-6630-201102003

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Application of Response Surface Methodology for Optimizing Decolorization of Enzymatically Prepared Fructooligosaccharides

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