Synthesis of short chain fructooligosaccharides with β-fructofuranosidase

The influence of temperature, pH, reaction time, and beta-fructofuranosidase concentration on the formation of short-chain fructooligosaccharides (FOS) was examined by statistical response surface methodology (RSM). The result showed that enzyme concentration (2.15 U g^-1 sucrose), temperature (53.97degC), and pH (5.90) and time (3.68 min) favoured the synthesis of high levels of fructooligosaccharide(FOS).