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

N. ROMANO, M. SANTOS, P. MOBILI, R. VEGA, A. GÓMEZ ZAVAGLIA.

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2015 vol. 202 p. 467 - 475

0308-8146

Fructo-oligosaccharides (FOS) are mixtures of oligosaccharides composed of fructose and glucose units. As their composition is determined by the synthesis conditions, the goals of this work were: a) to engineer FOS of different composition by adjusting the sucrose concentration used as initial substrate; b) to define partial least square (PLS) based-models to quantify all the sugars present in the reaction medium directly from the FTIR spectra.The progress of the reactions was followed by HPLC. The yield of each reaction was calculated as the percentage of initial sucrose converted to each oligosaccharide. In parallel, the reactions were monitored by FTIR.Six different PLS models aiming at determining the concentration of each carbohydrate present in the reaction medium were calibrated and independently validated. The means of predicted values fitted nicely those obtained by HPLC.Determining FOS composition directly from the FTIR spectra enables obtaining reliable information with strong impact at both academy and industrial level.