title: Effect of sucrose concentration on the composition of enzymatically synthesized short-chain fructo-oligosaccharides as determined by FTIR and multivariate analysis.
abstract: 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 yield of each reaction was calculated as the percentage of initial sucrose converted to each oligosaccharide, as monitored by HPLC. In parallel, the reactions were followed by FTIR. Six different PLS models aiming to determine the concentration of each carbohydrate present in the reaction medium were calibrated and independently validated. The means of predicted values fitted well to those obtained by HPLC. Determining FOS composition directly from the FTIR spectra represents a useful tool to monitor enzymatic synthesis, with strong impact at both an academic and an industrial level.
authors.affiliation: Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina.
authors.forename: Nelson
authors.initials: N
authors.lastname: Romano
authors.affiliation: Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina.
authors.forename: Mauricio
authors.initials: M
authors.lastname: Santos
authors.affiliation: Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina.
authors.forename: Pablo
authors.initials: P
authors.lastname: Mobili
authors.affiliation: Department of Biochemistry, Faculty of Pharmacy and Biochemistry, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima, Peru.
authors.forename: Roberto
authors.initials: R
authors.lastname: Vega
authors.affiliation: Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina. Electronic address: angoza@qui.uc.pt.
authors.forename: Andrea
authors.initials: A
authors.lastname: Gómez-Zavaglia
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005632:Fructose / Q000032:analysis*; D015999:Multivariate Analysis; D009844:Oligosaccharides / Q000032:analysis*; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*; D013395:Sucrose / Q000737:chemistry
chemical_list: D009844:Oligosaccharides; D005632:Fructose; D013395:Sucrose
keywords: Fructo-oligosaccharides; Fructofuranosylnystose (CID: 3085157); Fructose (PubChem CID: 5984); Glucose (PubChem CID: 793); Infrared spectroscopy; Kestose (PubChem CID: 440080); Multivariate analysis; Nystose (PubChem CID: 166775); Sucrose (PubChem CID: 5988); Synthesis