title: Improving the catalytic behavior of inulin fructotransferase under high hydrostatic pressure.
abstract: BACKGROUND
  The demand for difructose anhydride III (DFA III), a novel functional sweetener, is growing continuously. It is produced from inulin by inulin fructotransferase (IFTase). In this study, high hydrostatic pressure (HHP), as a clean technology, was first applied to further improve the catalytic efficiency of IFTase in the process.
  
  
  RESULTS
  The maximum activity of IFTase was obtained under 200 MPa at 60 °C. Meanwhile, HHP lowered the energy barrier necessary for the enzymatic reaction and decreased the volume between the reactants and the transition state. Under this condition, the optimal pH for the enzymatic reaction shifted from 5.5 to 6.0. The activity was further enhanced by 65.2% in the presence of 1.5 mol L(-1) NaCl.
  
  
  CONCLUSIONS
  The catalytic reaction of IFTase was performed under HHP for the first time. HHP, as a promising green technology for bioconversion, significantly accelerated the enzymatic reaction under the appropriate operational conditions.
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Yungao
authors.initials: Y
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Ming
authors.initials: M
authors.lastname: Miao
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Xiangyin
authors.initials: X
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Bo
authors.initials: B
authors.lastname: Jiang
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Miao
authors.initials: M
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Biao
authors.initials: B
authors.lastname: Feng
mesh_terms: D001173:Arthrobacter / Q000201:enzymology; D002384:Catalysis; D004187:Disaccharides / Q000378:metabolism*; D005511:Food Handling / Q000379:methods*; D006602:Hexosyltransferases / Q000378:metabolism*; D006358:Hot Temperature; D006801:Humans; D006874:Hydrostatic Pressure; D007444:Inulin / Q000378:metabolism*; D013549:Sweetening Agents
chemical_list: D004187:Disaccharides; D013549:Sweetening Agents; C087758:difructose anhydride III; D007444:Inulin; D006602:Hexosyltransferases
keywords: catalysis; high hydrostatic pressure; inulin fructotransferase; kinetics