Co-immobilization of levansucrase and endo-levanase on Immobead 150P support for fructooligosaccharide production

Fructooligosaccharides (FOS) are commonly used as alternative sweeteners in healthy food and beverages due to their zero-calorie content and biologically beneficial activity.In this study, levan-type FOS were synthesized using co-immobilized levansucrase and endo-levanase.The enzymes were co-immobilized on Immobead 150P, which was activated with ethylenediamine and glutaraldehyde.The effects of immobilization time and enzyme concentration on immobilization efficiency and enzyme activity were investigated.Biochemical characterization revealed that the optimal pH and temperature for catalysis by both enzymes remained unchanged after immobilization.Moreover, the thermostability of both enzymes was significantly improved.FOS synthesis by the immobilized enzymes was examined using sucrose syrup as a substrate.The results showed that the immobilized enzymes could synthesize FOS with a yield of 45% across a broad range of pH (pH 3-7) and temperature (30-40 C), indicating their potential for industrial applications.