Effect of sucrose concentration on the composition of enzymatically synthesized short-chain fructo-oligosaccharides as determined by FTIR and multivariate analysis

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Effect of sucrose concentration on the composition of enzymatically synthesized short-chain fructo-oligosaccharides as determined by FTIR and multivariate analysis

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作者：Nelson Romano^a ; Mauricio Santos^a ; Pablo Mobili^a ; Roberto Vega^b ; Andrea Gó ; mez-Zavaglia^a ; ^{angoza@qui.uc.pt" class="auth_mail" title="E-mail the corresponding author}
关键词：FOS ; fructo-oligosaccharides ; DP ; degree of polymerization ; DP3 ; degree of polymerization equal to three ; DP4 ; degree of polymerization equal to four ; DP5 ; degree of polymerization equal to five ; HPLC ; high performance liquid chromatography ; FTIR ; Fourier transform infrared spectroscopy ; PLS ; partial least square ; FU ; fructosyltransferase units ; X ; sucrose conversion ; Xmax ; maximum sucrose conversion ; Y ; yield ; MSC ; mean centering correction ; EMSC ; extended multiplicative scatter correction ; RMS
刊名：Food Chemistry
出版年：2016
出版时间：1 July 2016
年：2016
卷：202
期：Complete
页码：467-475
全文大小：597 K

文摘

•: Fructooligosaccharides (FOS) were synthesized using different concentrations of sucrose.
•: The initial sucrose concentration determined the composition of the FOS obtained.
•: FOS with degree of polymerization 3 (DP3) largely dominated the obtained products.
•: FOS syntheses were monitorized using FTIR.
•: Partial least square models enabled the quantification of all the products obtained.