Fructooligosaccharides Research Paper

ABSTRACT:

Fructooligosaccharides (FOSs) are non-digestible carbohydrates with functional and physiological attributes like low sweetness, non-carcinogenicity, low caloric value, prebiotic, hypolipidemic and hypocholestrolemic properties. Although fructooligosaccharides are present in trace amounts in natural foods like onions, asparagus, wheat, banana, tomato and honey, commercial production is accomplished using microbial transferase such as fructosyl transferase or β-fructofuranosidase. The industrial production of fructooligosaccharides (FOS) is expanding rapidly due to the food and pharmaceutical importance of these compounds. Due to its health benefits and functional properties, FOS will continue to exist in market as functional food ingredient for Product formulations.

ABBREVATIONS:

FOS- Fructooligosaccharides, DP- Degree of polymerization, DPav- Average Degree of polymerization, FTase- Fructosyl Transferase, FFase- β-fructofuranosidase, SmF- Submerged Fermentation, SSF- Solid State Fermentation, SCFA- Short Chain fatty Acids, NDO- Non Digestible Carbohydrate

INTRODUCTION

Fructooligosaccharides (FOS) are composed of a

etc. [10]. The production yield of FOS using plant enzymes is low and dependent on seasonal conditions; therefore, industrial production depends chiefly on fungal enzymes from either Aureobasidium sp. or A. niger. Fructosyl Transferase (FTase) or β-fructofuranosidase (FFase) is responsible for the microbial production of FOS. FTase produces FOS (GFn) from sucrose (GF) in a disproportionate mode, thereby forming 1-kestose (GF2) initially, then1-nystose (GF3), followed by 1-fructofuranosyl nystose (GF4). Microbial FTases are derived from bacterial and fungal