Fructosyltransferase

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Cat No.

FLGZ-0001

Description

Fructosyltransferase is a food-grade liquid enzyme preparation produced by submerged fermentation of Aspergillus fijiensis. It transfers fructosyl residues from sucrose to suitable carbohydrate acceptors and is intended for enzymatic production of short-chain fructooligosaccharides.

Abbr

FTase

Alias

Inulosucrase; Sucrose 1-Fructosyltransferase; Transfructosidase; Fructose-Transferring Enzyme

Source

Produced by submerged fermentation of Aspergillus fijiensis

Species

Aspergillus fijiensis

Applications

Production of fructooligosaccharide syrups from sucrose; manufacture of food ingredients requiring controlled enzymatic transfructosylation.

Appearance

Light yellow to light brown liquid

Package

25 kg/drum

Product Overview

In concentrated sucrose systems, the enzyme promotes formation of fructooligosaccharides such as 1-kestose and nystose by transferring fructosyl groups to sucrose or existing fructosyl-sucrose acceptors. Glucose is released during the reaction, and the final saccharide distribution depends on substrate concentration, enzyme activity, pH, temperature, and reaction time.

Form

Liquid

Enzyme Commission Number

2.4.1.9

Activity

5,000 U/g

CAS_No

9030-16-4

Contaminants

General JECFA criteria for food enzyme preparations:
Lead: Not more than 5 mg/kg
Salmonella spp.: Absent in 25 g
Total coliforms: Not more than 30 CFU/g
Escherichia coli: Absent in 25 g
Antibiotic activity: Absent
For fungal enzyme preparations, toxicologically significant mycotoxins associated with the source organism or related species should not be present.

Specificity

Uses sucrose as the fructosyl donor and transfers the fructosyl group to sucrose or short-chain fructooligosaccharide acceptors; hydrolytic activity may occur as a competing side reaction.

Optimum pH

5.0-5.5

Optimum temperature

55-60 °C

Stability

Shelf life: 24 months when stored under the stated conditions.

Storage

Store sealed in a cool, dry, and dark place below 25 °C. Protect from heat and direct light.

Preparation Instructions

For a representative FOS-production process using this 5,000 U/g liquid grade:
1. Prepare a 60% (w/v) sucrose solution and dissolve completely.
2. Adjust the solution to pH 5.0-5.5.
3. Maintain the reaction at 55-60 °C with controlled mixing.
4. Add 0.5 L of enzyme preparation per metric ton of sucrose, calculated on a dry-sucrose basis.
5. Continue transfructosylation for 16 hours.
6. After the required conversion is reached, apply a validated enzyme-inactivation and downstream purification process appropriate to the FOS product.

Warnings

For food-processing use. Confirm the lot-specific enzyme activity, activity-unit definition, density, microbiological release criteria, and regulatory suitability before production scale-up. Do not apply the stated volumetric dosage to enzyme preparations with a different activity grade without validation.

Function

Fructosyl transfer; fructooligosaccharide production; food-processing aid

Synonyms

Inulosucrase; Sucrose 1-Fructosyltransferase; Sucrose:2,1-β-D-Fructan 1-β-D-Fructosyltransferase; Transfructosidase

Chemical Name

Sucrose:(2→1)-β-D-fructan 1-β-D-fructosyltransferase

Substrates

Sucrose

Quality

Food-grade liquid enzyme preparation with a standard activity of 5,000 U/g. Reported single-process conversion of sucrose to FOS is 56-62% under the cited application conditions.

Grade

Food Grade

Reaction

Sucrose + [(2→1)-β-D-fructosyl]ₙ acceptor → D-glucose + [(2→1)-β-D-fructosyl]ₙ₊₁ product. In FOS processing, sucrose and existing short-chain FOS can act as fructosyl acceptors.

Notes

Nomenclature requires verification at the batch-document level. CAS 9030-16-4 is associated with inulosucrase (EC 2.4.1.9) in IUBMB nomenclature. Food-regulatory records for Aspergillus fijiensis enzyme preparations used in FOS production commonly describe a β-fructofuranosidase/invertase activity classified as EC 3.2.1.26. Confirm the intended enzyme identity, EC number, CAS number, activity method, and unit definition on the lot-specific specification or certificate of analysis.

Protocol

Representative batch protocol:
Sucrose concentration: 60% (w/v)
Reaction pH: 5.0-5.5
Reaction temperature: 55-60 °C
Enzyme dosage: 0.5 L per metric ton of dry-basis sucrose
Reaction time: 16 hours
Monitor sucrose conversion and FOS profile using a validated carbohydrate-analysis method. Terminate the reaction and remove or inactivate the enzyme using a validated downstream process.

Advantages

Liquid format suitable for metered addition
Operates in concentrated sucrose systems
Supports production of short-chain FOS, including kestose and nystose
Mildly acidic operating range
Reported sucrose-to-FOS conversion of 56-62% under the cited process

Usage

Use for food-grade FOS production from sucrose. The stated dosage of 0.5 L per metric ton applies to the cited 5,000 U/g liquid activity grade and a 16-hour process at pH 5.0-5.5 and 55-60 °C. Determine the final dose by process validation and the lot-specific activity result. If converting the dosage between mass and volume, use the measured product density; do not assume a density of 1 kg/L.

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Project Description:

For research and industrial use only. Not intended for personal medicinal use. Certain food-grade products are suitable for formulation development in food and related applications.

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