FRUCTOSE SYRUP BY ENZYMATIC ENCAPSULATION OF INULINASE IN SODIUM ALGINATE OBTENTION

Abstract

Introduction:
Fructose is a carbohydrate found in fruits, vegetables, and honey. It is a glucose monosaccharide isomer that has important applications in food industry. Because that is important to investigate its obtaining mechanisms. Present work shows inulinase in sodium alginate physical retention for inulin conversion to fructose process through hydrolysis, establishing inulin as a potential resource for obtaining it, since it is present in a crops that are produced in an agro-industrial way wide variety.
Objective:
To determine hydrolysis pH and temperature conditions, using immobilized inulinase in sodium alginate.
Materials and methods:
Enzymatic reaction was carried out in a stirred glass reactor, provided with temperature control for three hours at 120 rpm. For reducing sugars quantification, DNS method and Uv-Vis spectrophotometry were applied at a wavelength of 540 nm. A central
composite design was used for hydrolysis conditions analysis.
Results and Discussion:
Statistical analysis established as favorable conditions for obtaining fructose atemperature of 40 ° C and a pH of 6, reaching productivity of up to 12.27 mg/ h, which is consistent with scientific literature.
Conclusions:
Temperature and pH factors influence enzymatic conversion process and consequently had an effect on total fructose productivity (mg/h).