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Overview:
Fructosyltransferase (CAS No. 9030-16-4, EC 2.4.1.9) can use sucrose as a raw material to synthesize oligosaccharides such as kestose. Fructooligosaccharides (FOS), also known as oligofructose, are excellent food ingredients with prebiotic physiological benefits. FOS mainly consists of kestose (GF2) and nystose (GF3).
This product is produced through deep fermentation using *Aspergillus fijiensis*. When used to produce FOS, the one-time conversion rate of sucrose to FOS reaches 56%-62%.
| Product Name | Fructosyltransferase |
| CAS No. | 9030-16-4 |
Product Characteristics:
| • Temperature Range | • Optimal at 55-60°C. |
| • pH Range | • Optimal at pH 5.0-5.5. |
Product Properties:
| • Appearance | • Light yellow to light brown liquid. |
| • Standard Enzyme Activity | • 5,000 U/g. |
Transportation, Packaging, and Storage:
| • Transportation | • Air or refrigerated sea transport. |
| • Storage | • Store in a cool, dry, and dark place (below 25°C). |
| • Packaging | • 25 kg/drum. |
| • Shelf Life | • 2 years. |
Application Method:
For FOS production:
1. Prepare a sucrose solution at a concentration of 60% (w/v).
2. Adjust the pH to 5.0-5.5.
3. Maintain a constant temperature of 55-60°C.
4. Add fructosyltransferase. The recommended dosage is 0.5 L per ton of sucrose (dry basis), with a transglycosylation time of 16 hours.
Final Composition:
| • Fructose | • 0.99% |
| • Glucose | • 28.66% |
| • Sucrose | • 12.33% |
| • Kestose (GF2) | • 36.35% |
| • Nystose (GF3) | • 21.68% |
