Food and Fermentation Industries >

2025 , Vol. 51 >Issue 23: 164 - 171

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041934

In-situ synthesis of fructo-oligosaccharides by fucosyltransferase and its effect on yogurt quality

  • LI Shusen ,
  • MIAO Miao ,
  • LIU Julong ,
  • YANG Shaoqing ,
  • SUN Erna ,
  • JIANG Zhengqiang
Expand
  • 1(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
    2(Mengniu Hi-tech Dairy Product Beijing Co. Ltd., Beijing 101100,China)

Received date: 2024-12-24

  Revised date: 2025-04-10

  Online published: 2025-12-25

Fold

Abstract

In-situ synthesis technique by enzyme can convert food materials into high-value functional products during food processing.This study investigated in-situ synthesis of fructo-oligosaccharides (fructo-oligosaccharides, FOS) in yogurt using an Aspergillus niger-derived fructosyltransferase (fructosyltransferase from Aspergillus niger, AnFTase70) and evaluated its impact on yogurt quality.Application conditions for AnFTase70 were optimized via single-factor experiments.Effects of sucrose amount (0-125 g/L) on carbohydrate composition, sensory properties, texture, and microstructure were analyzed.Probiotic activity of the yogurt was assessed using in pure cultures.Yogurt quality was monitored during storage.Results demonstrated that AnFTase70 synthesized 1-kestose and nystose from sucrose during yogurt processing.At 125 g/L sucrose amount, 49.7 g/L FOS content was produced by 10 U/mL AnFTase70 (45 ℃, 1 h) achieved.This formulation yielded the highest sensory score, with cohesiveness and chewiness significantly higher than those of control.Scanning electron microscopy revealed denser yogurt networks as FOS accumulated with higher sucrose levels.Compared with control yogurt, in-situ yogurt can significantly promote the proliferation of Lactobacillus acidophilus B-4495, Bifidobacterium bifidum B-41410 and Bifidobacterium animalis BB-12 in vitro pure culture.During yogurt storage, pH and acidity remained stable, and viable bacterial counts and water-holding capacity increased by 35% and 24%, respectively.These findings provide theoretical and practical insights for applying fructosyltransferases in sugar-reduced, prebiotic-enriched dairy products.

Key words： fucosyltransferase; yogurt; in-situ synthesis; fructo-oligosaccharide; quality

Cite this article

LI Shusen , MIAO Miao , LIU Julong , YANG Shaoqing , SUN Erna , JIANG Zhengqiang . In-situ synthesis of fructo-oligosaccharides by fucosyltransferase and its effect on yogurt quality[J]. Food and Fermentation Industries, 2025 , 51(23) : 164 -171 . DOI: 10.13995/j.cnki.11-1802/ts.041934

References

[1] BALI V, PANESAR P S, BERA M B, et al.Fructo-oligosaccharides:Production, purification and potential applications[J].Critical Reviews in Food Science and Nutrition, 2015, 55(11):1475-1490.
[2] RADOSAVLJEVIĆ M, BELOVIĆ M, CVETANOVIĆ KLJAKIĆ A, et al.Production, modification and degradation of fructans and fructooligosacharides by enzymes originated from plants[J].International Journal of Biological Macromolecules, 2024, 269:131668.
[3] HANLON M, CHOI J, GODDIK L, et al.Microbial and chemical composition of Cheddar cheese supplemented with prebiotics from pasteurized milk to aging[J].Journal of Dairy Science, 2022, 105(3):2058-2068.
[4] 周明炀, 曾美端, 成立文, 等.1株真菌果糖基转移酶高产菌的筛选、鉴定及其酶学特性的研究[J].食品与发酵科技, 2023, 59(3):30-35.
ZHOU M Y, ZENG M D, CHENG L W, et al.Studies on screening, identification and enzymatic properties of a fungal strain producing fructosyltransferase[J].Food and Fermentation Science & Technology, 2023, 59(3):30-35.
[5] 王一恬, 张玲, 沈微, 等.果糖基转移酶在酿酒酵母中异源表达及酶学性质分析[J].食品与发酵工业, 2015, 41(6):24-28.
WANG Y T, ZHANG L, SHEN W, et al.Heterologous expression and biochemical characterization of fructosyltransferase from Aspergillus niger in Saccharomyces cerevisiae[J].Food and Fermentation Industries, 2015, 41(6):24-28.
[6] 杨成, 史润东东, 姜欣, 等.常见功能性低聚糖的应用研究进展及安全性分析[J].食品与生物技术学报, 2020, 39(11):1-11.
YANG C, SHI R D D, JIANG X, et al.Progress in application and safety analysis of common functional oligosaccharides[J].Journal of Food Science and Biotechnology, 2020, 39(11):1-11.
[7] COSTA M F, PIMENTEL T C, GUIMARAES J T, et al.Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt[J].LWT, 2019, 105:371-376.
[8] PACHEKREPAPOL U, SOMBOONCHAI N, KRIMJAI W.Physicochemical, rheological, and microbiological properties of lactose-free functional yogurt supplemented with fructooligosaccharides[J].Journal of Food Processing and Preservation, 2021, 45(1):e15017.
[9] AHMADI A, MILANI E, MADADLOU A, et al.Synbiotic yogurt-ice cream produced via incorporation of microencapsulated Lactobacillus acidophilus (la-5) and fructooligosaccharide[J].Journal of Food Science and Technology, 2014, 51(8):1568-1574.
[10] CHENG Y X, LAN H B, ZHAO L, et al.Characterization and prebiotic potential of Longan juice obtained by enzymatic conversion of constituent sucrose into fructo-oligosaccharides[J].Molecules, 2018, 23(10):2596.
[11] VELJKOVIĆ M, BANJANAC K, MILIVOJEVIĆ A, et al.Production of prebiotic enriched maple syrup through enzymatic conversion of sucrose into fructo-oligosaccharides[J].Food Chemistry, 2024, 449:139180.
[12] 程永霞, 张羽萱, 马燕, 等.双酶协同转化龙眼汁中蔗糖生成低聚果糖研究[J].食品安全质量检测学报, 2024, 15(7):269-275.
CHENG Y X, ZHANG Y X, MA Y, et al.Study on co-conversion of sucrose in Longan juice to fructooligosaccharides by two enzymes[J].Journal of Food Safety & Quality, 2024, 15(7):269-275.
[13] WAN Z F, KHUBBER S, DWIVEDI M, et al.Strategies for lowering the added sugar in yogurts[J].Food Chemistry, 2021, 344:128573.
[14] VÉNICA C I, BERGAMINI C V, REBECHI S R, et al.Galacto-oligosaccharides formation during manufacture of different varieties of yogurt.Stability through storage[J].LWT, 2015, 63(1):198-205.
[15] 江正强, 韩苏苏, 郑建立, 等.一种黑曲霉来源果糖基转移酶的高效制备与应用:中国, CN118667844A[P].2024-09-20.
JIANG Z Q, HAN S S, ZHENG J L, et al.Efficient preparation and application of fructosyltransferase derived from Aspergillus niger:China, CN118667844A[P].2024-09-20.
[16] 李树森, 牛天娇, 康小红, 等.乳双歧杆菌MN-Gup在发酵乳中的应用及其对血糖的改善作用[J].中国乳品工业, 2024, 52(1):22-27;52.
LI S S, NIU T J, KANG X H, et al.Application of Bifidobacterium lactis MN-Gup in yogurt and its repairing effect on blood glucose[J].China Dairy Industry, 2024, 52(1):22-27;52.
[17] 向芷璇, 关乐颖, 李敬, 等.多粘类芽孢杆菌适冷性新型β-半乳糖苷酶的重组表达和酶学性质[J].食品工业科技, 2023, 44(22):125-133.
XIANG Z X, GUAN L Y, LI J, et al.Recombinant expression and characterization of a novel cold adapted β-galactosidase from Paenibacillus polymyxa[J].Science and Technology of Food Industry, 2023, 44(22):125-133.
[18] 石玉琴, 杨绍青, 李延啸, 等.瓜尔豆胶对乳酸菌增殖及酸奶品质的影响[J].食品与生物技术学报, 2019, 38(1):29-35.
SHI Y Q, YANG S Q, LI Y X, et al.Effect of guar gum on the growth of lactic acid bacteria and the quality of yogurt[J].Journal of Food Science and Biotechnology, 2019, 38(1):29-35.
[19] 孙鹏伟, 刘娅妮, 李然, 等.不同添加量的双孢蘑菇粉对酸奶流变学和质构特性的影响[J].食品工业科技, 2024, 45(9):54-61.
SUN P W, LIU Y N, LI R, et al.Effects of different addition of Agaricus bisporus powders on rheological and textural properties of yogurt[J].Science and Technology of Food Industry, 2024, 45(9):54-61.
[20] 刘立鹏, 李雪晴, 李红娟, 等.脱脂乳的不同热处理工艺对酸奶质构和微观结构的影响[J].食品与发酵工业, 2017, 43(3):26-30.
LIU L P, LI X Q, LI H J, et al.Effect of different heat treatment processes of skim milk on texture and microstructure of yogurt[J].Food and Fermentation Industries, 2017, 43(3):26-30.
[21] 张丽静, 华欲飞, 张彩猛, 等.蛋白质含量对搅拌型大豆酸奶质构、流变特性和微观结构的影响[J].食品工业科技, 2024, 45(24):118-124.
ZHANG L J, HUA Y F, ZHANG C M, et al.Effects of protein content on the texture, rheological properties and microstructure of stirred soy yogurt[J].Science and Technology of Food Industry, 2024, 45(24):118-124.
[22] BELMONTE-IZQUIERDO Y, SALOMÉ-ABARCA L F, GONZÁLEZ-HERNÁNDEZ J C, et al.Fructooligosaccharides (FOS) production by microorganisms with fructosyltransferase activity[J].Fermentation, 2023, 9(11):968.
[23] 潘莹, 甄远航, 徐光辉, 等.以糖蜜为原料利用双酶法制备低聚果糖[J].食品与生物技术学报, 2021, 40(9):50-55.
PAN Y, ZHEN Y H, XU G H, et al.Studies of dual-enzymatic preparation for fructo-oligosaccharides with molasses[J].Journal of Food Science and Biotechnology, 2021, 40(9):50-55.
[24] GUERRA L, URETA M, ROMANINI D, et al.Enzymatic synthesis of fructooligosaccharides:From carrot discards to prebiotic juice[J].Food Research International, 2023, 170:112991.
[25] HAN S S, LIU H, LI S S, et al.High level production of a β-fructofuranosidase in Aspergillus niger for the preperation of prebiotic bread using in situ enzymatic conversion[J].Food Research International, 2025, 208:116225.
[26] YAMAMOTO E, WATANABE R, ICHIMURA T, et al.Effect of lactose hydrolysis on the milk-fermenting properties of Lactobacillus delbrueckii ssp.bulgaricus 2038 and Streptococcus thermophilus 1131[J].Journal of Dairy Science, 2021, 104(2):1454-1464.
[27] 赵晓, 杜琨, 张媛.菊粉对合生元酸奶质构、流变学特性和微观结构的影响[J].食品工业科技, 2023, 44(1):72-77.
ZHAO X, DU K, ZHANG Y.Effect of inulin on the texture, rheological properties, and microstructure of synbiotic yogurt[J].Science and Technology of Food Industry, 2023, 44(1):72-77.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.