Obtaining of FOS by controlled hydrolysis of inulin with Aspergillus welwitschiae FAW1 endoinulinase
Autori
Stojanović, SanjaMargetić, Aleksandra
Šokarda Slavić, Marinela
Božić, Nataša
Vujčić, Zoran
Dojnov, Biljana
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Most of the functional oligosaccharides (OS) consist of monomers, present in varying degrees of polymerization (DP) ranging between 3 and 10 units. DP of inulin-type fructooligosaccharides has a great impact on fermentability and their
utilization by probiotic bacteria such is Bifidobacteria, thus they have a great impact on their health-promoting effect. Technological properties of fructooligosaccharides (FOS) can improve the physicochemical and sensory characteristics of food products, leading to their increased application in the food industry. It has been found that microbial endoinulinase plays an important role in production of inulin-type fructooligosaccharides. Aspergillus welwitschiae FAW1 strain has proven to be non-toxigenic with the absence of biosynthetic gene clusters for mycotoxins (ochratoxins and fumonisins) and therefore safe for use in food production [5]. Growing on the natural substrate, triticale (Triticosecale sp) FAW1 strain produced inulinase complex from whic...h endoinulinase (InuA) was purified by chromatographic techniques. FOS was prepared by time-controlled hydrolysis of inulin. Monitoring kinetics and determining the amount of obtained FOS by TLC and HPLC methods led to a conclusion that FOS production by hydrolysis of inulin is kinetic dependent reaction. Depending on the reaction time, FOS with different compositions are obtained.The largest amount of produced FOS (DP 2-6) has been in 15-20 minutes of the reaction, where the resulting mixture contains small amount of mono- and disaccharides. The obtained FOS were characterized on antioxidant capacity. Produced FOS showed significant antioxidant potential according to ORAC method which classifies them as potent candidate as additives in functional food. Endoinulinase (InuA) form A. welvitscihae FAW1 considered as key enzyme in FOS preparation. The composition and lenght of the produced FOS can be varied by controlling the reaction time, depending on the needs of of the market and their eventual application.
Ključne reči:
fructooligosaccharides / endoinulinase / antioxidant potentialIzvor:
Abstract Book - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia, 2023, 203-203Izdavač:
- Serbian Chemical Society
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200026 (Univerzitet u Beogradu, Institut za hemiju, tehnologiju i metalurgiju - IHTM) (RS-MESTD-inst-2020-200026)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200168 (Univerzitet u Beogradu, Hemijski fakultet) (RS-MESTD-inst-2020-200168)
Institucija/grupa
IHTMTY - CONF AU - Stojanović, Sanja AU - Margetić, Aleksandra AU - Šokarda Slavić, Marinela AU - Božić, Nataša AU - Vujčić, Zoran AU - Dojnov, Biljana PY - 2023 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/6242 AB - Most of the functional oligosaccharides (OS) consist of monomers, present in varying degrees of polymerization (DP) ranging between 3 and 10 units. DP of inulin-type fructooligosaccharides has a great impact on fermentability and their utilization by probiotic bacteria such is Bifidobacteria, thus they have a great impact on their health-promoting effect. Technological properties of fructooligosaccharides (FOS) can improve the physicochemical and sensory characteristics of food products, leading to their increased application in the food industry. It has been found that microbial endoinulinase plays an important role in production of inulin-type fructooligosaccharides. Aspergillus welwitschiae FAW1 strain has proven to be non-toxigenic with the absence of biosynthetic gene clusters for mycotoxins (ochratoxins and fumonisins) and therefore safe for use in food production [5]. Growing on the natural substrate, triticale (Triticosecale sp) FAW1 strain produced inulinase complex from which endoinulinase (InuA) was purified by chromatographic techniques. FOS was prepared by time-controlled hydrolysis of inulin. Monitoring kinetics and determining the amount of obtained FOS by TLC and HPLC methods led to a conclusion that FOS production by hydrolysis of inulin is kinetic dependent reaction. Depending on the reaction time, FOS with different compositions are obtained.The largest amount of produced FOS (DP 2-6) has been in 15-20 minutes of the reaction, where the resulting mixture contains small amount of mono- and disaccharides. The obtained FOS were characterized on antioxidant capacity. Produced FOS showed significant antioxidant potential according to ORAC method which classifies them as potent candidate as additives in functional food. Endoinulinase (InuA) form A. welvitscihae FAW1 considered as key enzyme in FOS preparation. The composition and lenght of the produced FOS can be varied by controlling the reaction time, depending on the needs of of the market and their eventual application. PB - Serbian Chemical Society C3 - Abstract Book - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia T1 - Obtaining of FOS by controlled hydrolysis of inulin with Aspergillus welwitschiae FAW1 endoinulinase SP - 203 EP - 203 UR - https://hdl.handle.net/21.15107/rcub_cer_6242 ER -
@conference{ author = "Stojanović, Sanja and Margetić, Aleksandra and Šokarda Slavić, Marinela and Božić, Nataša and Vujčić, Zoran and Dojnov, Biljana", year = "2023", abstract = "Most of the functional oligosaccharides (OS) consist of monomers, present in varying degrees of polymerization (DP) ranging between 3 and 10 units. DP of inulin-type fructooligosaccharides has a great impact on fermentability and their utilization by probiotic bacteria such is Bifidobacteria, thus they have a great impact on their health-promoting effect. Technological properties of fructooligosaccharides (FOS) can improve the physicochemical and sensory characteristics of food products, leading to their increased application in the food industry. It has been found that microbial endoinulinase plays an important role in production of inulin-type fructooligosaccharides. Aspergillus welwitschiae FAW1 strain has proven to be non-toxigenic with the absence of biosynthetic gene clusters for mycotoxins (ochratoxins and fumonisins) and therefore safe for use in food production [5]. Growing on the natural substrate, triticale (Triticosecale sp) FAW1 strain produced inulinase complex from which endoinulinase (InuA) was purified by chromatographic techniques. FOS was prepared by time-controlled hydrolysis of inulin. Monitoring kinetics and determining the amount of obtained FOS by TLC and HPLC methods led to a conclusion that FOS production by hydrolysis of inulin is kinetic dependent reaction. Depending on the reaction time, FOS with different compositions are obtained.The largest amount of produced FOS (DP 2-6) has been in 15-20 minutes of the reaction, where the resulting mixture contains small amount of mono- and disaccharides. The obtained FOS were characterized on antioxidant capacity. Produced FOS showed significant antioxidant potential according to ORAC method which classifies them as potent candidate as additives in functional food. Endoinulinase (InuA) form A. welvitscihae FAW1 considered as key enzyme in FOS preparation. The composition and lenght of the produced FOS can be varied by controlling the reaction time, depending on the needs of of the market and their eventual application.", publisher = "Serbian Chemical Society", journal = "Abstract Book - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia", title = "Obtaining of FOS by controlled hydrolysis of inulin with Aspergillus welwitschiae FAW1 endoinulinase", pages = "203-203", url = "https://hdl.handle.net/21.15107/rcub_cer_6242" }
Stojanović, S., Margetić, A., Šokarda Slavić, M., Božić, N., Vujčić, Z.,& Dojnov, B.. (2023). Obtaining of FOS by controlled hydrolysis of inulin with Aspergillus welwitschiae FAW1 endoinulinase. in Abstract Book - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia Serbian Chemical Society., 203-203. https://hdl.handle.net/21.15107/rcub_cer_6242
Stojanović S, Margetić A, Šokarda Slavić M, Božić N, Vujčić Z, Dojnov B. Obtaining of FOS by controlled hydrolysis of inulin with Aspergillus welwitschiae FAW1 endoinulinase. in Abstract Book - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia. 2023;:203-203. https://hdl.handle.net/21.15107/rcub_cer_6242 .
Stojanović, Sanja, Margetić, Aleksandra, Šokarda Slavić, Marinela, Božić, Nataša, Vujčić, Zoran, Dojnov, Biljana, "Obtaining of FOS by controlled hydrolysis of inulin with Aspergillus welwitschiae FAW1 endoinulinase" in Abstract Book - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia (2023):203-203, https://hdl.handle.net/21.15107/rcub_cer_6242 .