Abstract
The response surface method and Box-Behnken design were used to determine the effect of inulinase concentration, pH,
hydrolysis temperature and time on chicory fructans. Enzyme concentration between 8 and 80 INU·g-1
, temperatures of 50 °C,
57.5 °C and 65 °C, pH of 4.0 to 6.5 and hydrolysis time between 1 and 96 hours were studied to establish the optimal conditions
of chicory fructans hydrolysis. Enzyme concentration, hydrolysis time and pH were the most important variables which have
positive effects on enzymatic hydrolysis. The maximum quantity of fructose released from substrate is produced when the
concentration of enzyme is 44 INU/g, for a temperature of 65 °C, a hydrolysis time of 48.5 hours and a pH of 6.5. The minimum
fructose amount was produced at an enzyme concentration of 44 INU·g-1
, temperature of 57.5 °C, the hydrolysis time of 1 hour
and pH of 4.0.
