Fructosyltransferase Enzyme

Fructosyltransferase – Hydrolytic Enzyme for Fructo-oligosaccharide (FOS) Production

Basic Information

• Enzyme Name: Fructosyltransferase (β-fructofuranosidase)

• Source: Derived from Aspergillus oryzae through submerged fermentation

• Activity: 5000 u/g

• Appearance: Light yellow liquid

• Optimal Temperature: 40–50°C

• Optimal pH: 5.0–5.5

• Standard: GB1886.174-2016 (National Food Safety Standard – Food Additives – Enzyme Preparations for Food Industry)

Overview
Fructosyltransferase (also known as β-fructofuranosidase) is a hydrolytic enzyme with transglycosylation activity. It catalyzes the transfer of fructosyl groups from sucrose to acceptor molecules, producing fructo-oligosaccharides (FOS) such as kestose (trisaccharide) and nystose (tetrasaccharide). FOS are widely recognized as excellent prebiotic food ingredients that promote gut health by stimulating beneficial bacteria (e.g., Bifidobacteria). This enzyme is produced through deep fermentation of Aspergillus oryzae and complies with food-grade standards.

Mechanism of Action
Fructosyltransferase hydrolyzes sucrose and transfers the fructosyl moiety to another sucrose molecule or to an existing oligosaccharide chain. This process results in the formation of short-chain fructo-oligosaccharides, predominantly kestose (GF₂) and nystose (GF₃), with glucose released as a by-product. The conversion rate under optimal conditions typically reaches 56–62%.

Product Specifications

• Enzyme Activity: 5000 u/g (one unit of activity is defined as the amount of enzyme required to produce 1 µmol of kestose per minute at 40°C, pH 5.0)

• Form: Liquid

• Appearance: Light yellow liquid

• Source: Aspergillus oryzae

• Compliance: GB1886.174-2016

Applications

• Food industry: Used as a processing aid in the production of fructo-oligosaccharides (FOS) for use as prebiotic ingredients in functional foods, beverages, dairy products, and dietary supplements.

• Nutraceuticals: FOS produced by this enzyme are added to health products for their prebiotic and digestive health benefits.

• Feed industry: Used in animal feed to promote gut health and improve nutrient absorption.

• Other: May be used in research and development of oligosaccharide-based products.

Recommended Use (for FOS Production)

• Sucrose concentration: 60% (w/v)

• pH: 5.0–5.5

• Temperature: 55–60°C

• Enzyme dosage: 0.5 L per ton of sucrose (dry matter)

• Reaction time: 16 hours

• Typical product composition after conversion (example):

  • Fructose: 0.99%

  • Glucose: 28.66%

  • Sucrose: 12.33%

  • Kestose (trisaccharide): 36.35%

  • Nystose (tetrasaccharide): 21.68%

Key Benefits

• High conversion rate (56–62% FOS) under optimal conditions.

• Produces high-quality FOS with excellent prebiotic activity.

• Derived from food-grade Aspergillus oryzae – safe for food applications.

• Complies with international food safety standards.

• Cost-effective and easy to integrate into existing production processes.

Handling and Storage

• Store in a cool, dry place, away from direct sunlight and heat (recommended below 25°C).

• Keep containers tightly sealed to prevent contamination.

• Avoid prolonged exposure to high temperatures and extreme pH conditions.

• Shelf life: typically 2 years under recommended storage conditions.

Packaging
Available in 25 kg drums, or custom packaging upon request.

Quality Assurance
Each batch is tested for enzyme activity, pH, and microbial purity to ensure consistent performance and food-grade quality.