Fructosyl Transferase
What is fructosyltransferase?
Fructosyltransferase is a biological enzyme that catalyzes the transfructosylation reaction of sucrose molecules, which can convert sucrose into fructooligosaccharides (FOS). Derived from certain microorganisms, this enzyme is mainly applied in specific processing steps of the food ingredient industry.
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Product name： |
Fructosyl Transferase |
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Grade: |
Food Grade |
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Technology : |
Fermentation |
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Appearance: |
Light yellow to brownish liquid |
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Product odor: |
Normal fermentation odor |
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Enzyme activity: |
6,000 U/ml or customized |
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MOQ: |
25 kg |
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Packing: |
25 kg/drum or customized |
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Storage: |
Store in a cool and dry place, keep away from direct sunlight and heat. |
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Shelf life: |
12 months |
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Optimum environment: |
45℃～50℃; pH 5.0 ~ 5.5 |
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Certificate： |
ISO9001,FSSC22000,Halal,Kosher |
Mechanism of action:
Fructosyl Transferase catalyzes the transfer of fructosyl units from sucrose or inulin to acceptor molecules, forming fructooligosaccharides or extending fructan chains. It operates via a transfructosylation reaction, cleaving glycosidic bonds in the donor and attaching fructosyl residues to the acceptor.
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Product characteristics |
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Product name: |
Fructosyl Transferase |
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Synonyms: |
Fructosyltransferase, FTase |
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Functionality: |
Fructan synthesis, sweetness enhancement, prebiotic oligosaccharide production, texture improvement, stability enhancement, etc. |
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Application: |
Sugar substitutes, functional beverages, bakery products, dairy products, confectionery, etc. |
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Recommended usage method: |
1.0–3.0 kg per ton of raw material. Dosage and application should be adjusted through testing, due to variations in raw materials and processes. |
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Product profile |
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Appearance |
Light yellow to brownish liquid |
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Odor |
Normal fermentation odor |
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Activity of enzyme |
6,000 U/ml or customized |
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Loss on drying |
NMT 8.0% |
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Pb |
<5.0mg/kg |
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As |
<3.0mg/kg |
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Total Plate Count |
<10,000 cfu/g |
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E.Coli |
<10 cfu/g |
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Salmonella |
Absent in 25g |
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Coliforms |
≤30 cfu/g |
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Antimicrobial Activity |
Absent |
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Packaging |
25 kg/drum or customized |
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Storage |
Store in a cool and dry place, keep away from direct sunlight and heat. |
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Shelf life |
12 months from date of manufacture |
Catalysis of Fructooligosaccharide Synthesis
Fructosyltransferase catalyzes the transfructosylation reaction of sucrose to produce functional fructooligosaccharides (FOS) via fructosyl transfer. It is the core enzyme preparation for industrial production of FOS. Enzymatic synthesis is currently the mainstream technical route for FOS production, featuring mild reaction conditions, environmental friendliness and high product purity.
Application in Fermented Dairy Products
Fructosyltransferase enables in‑situ synthesis of FOS during the processing of fermented dairy products such as yogurt. It provides a simple and feasible enzymatic solution for sugar reduction and prebiotic fortification in dairy products, eliminating the need for additional FOS raw materials and simplifying production processes.
Production of Functional Food Ingredients
This enzyme can be used for the enzymatic production of FOS as a food ingredient, widely applied in food processing and the development of functional foods.
Source and Regulatory Compliance
Fructosyltransferase can be derived from microorganisms such as Aspergillus oryzae. Approved as a new enzyme preparation for the food industry, it shall comply with the provisions of GB 1886.174‑2016 Food Additives – Enzyme Preparations for Food Industry in terms of quality specifications, and may be legally used in food processing.
Catalytic Activity
Using sucrose as the substrate, this enzyme produces fructooligosaccharides (FOS). As the core enzyme preparation for enzymatic conversion‑based FOS production, it boasts extensive application value in the industrial manufacturing of FOS.
Application Stability
Fructosyltransferase has been verified for commercial mass production. It maintains stable catalytic activity under suitable processing conditions, meets enzyme dosage requirements for large‑scale production, and features a mature product supply system.
Product Specifications and Dosage Forms
Commercial fructosyltransferase is mainly available in liquid form with enzyme activity ranging from 5,000 to 10,000 U/g. It appears as a pale yellow liquid with a slight fermentative odor. Its applicable pH range is 5.0–5.5, which meets conventional requirements of food processing environments and offers excellent process compatibility.
Q1: What is the function of fructosyltransferase?
A: Fructosyltransferase is a glycosyltransferase that catalyzes fructosyl transfer from sucrose to acceptors, yielding prebiotics like FOS. It's pivotal for functional food and healthcare product production and modifies carbohydrates to improve their properties.
Q2: Are fructooligosaccharides better than sugar?
A: Whether FOS is better than sugar depends on scenarios and health goals. FOS offers low calories, no glycemic impact and prebiotic benefits (ideal for functional products), while sugar is irreplaceable for taste and cooking-no absolute superiority.
Q3: What is the method for producing fructooligosaccharides using fructosyl transferase?
A: During the production of fructooligosaccharides, adjust the sucrose concentration of the raw material to 50% (w/v), then set the pH to 5.0–5.5, heat to 45–50°C, and add fructosyltransferase at 0.5–1.0 L/t on a dry sucrose basis. The transglycosylation reaction is carried out for 8–10 hours.
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