Fructose Syrup: A Biotechnology Asset

Food Technology and Biotechnology

Pedro Fernandes¹  Rita de Cássia L. Figueiredo Ribeiro²  Diego Sampaio Nascimento³  Danyo Maia Lima³  Sandra Aparecida de Assis³ 

[1] IBB, Institute for Biotechnology and Bioengineering, Centre for Biological and Chemical Engineering, Higher Technical Institute, Av. Rovisco Pais, 1049-001 Lisboa, Portugal;Institute of Botany, PO Box 68041, CEP 04045-972 São Paulo, SP, Brazil;Laboratory of Enzymology and Fermentation Technology, Department of Health, State University of Feira de Santana – UEFS, University Campus, Km 03, BR 116, Feira de Santana, 44031460 Bahia, Brazil;

关键词: fructose;    syrup;    fructooligosaccharides;    microorganisms;   

DOI  :  

来源: DOAJ

【 摘 要 】

In response to the growing demand for the consumption of natural, healthy and low-calorie food, a large number of so-called alternative sugars has emerged since the early 80s, among them fructose. This sugar is a ketohexose, known as D-fructose or levulose, and is considered the sweetest sugar found in nature. Currently, fructose is mostly produced through the acid hydrolysis of sucrose, or through the multi-enzymatic hydrolysis of starch. Processes involving specific enzymes like inulinases, acting on widely available fructose polysaccharides such as inulin, have been studied as alternatives to the current approaches, in order to reduce time, complexity and costs involved in this process. Fructose syrup is used worldwide, mainly because of its sweetening power and functional properties. The present work aims to provide an overview of the properties of fructose and of the present and envisaged production processes, within the scope of a biotechnological approach.

【 授权许可】

Unknown