Maple syrup, a popular natural sweetener has a high content of sucrose, whose consumption is linked to different health issues such as obesity and diabetes. Hence, within this paper, the conversion of sucrose to prebiotics (fructo-oligosaccharides, FOS) was proposed as a promising approach to obtaining a healthier, value-added product. Enzymatic conversion was optimized with respect to key experimental factors, and thereafter derived immobilized preparation of fructosyltransferase (FTase) from Pectinex® Ultra SP-L (FTase-epoxy Purolite, 255 IU/g support) was successfully utilized to produce novel functional product in ten consecutive reaction cycles. The product, obtained under optimal conditions (60 °C, 7.65 IU/mL, 12 h), resulted in 56.0% FOS, 16.7% sucrose, and 27.3% monosaccharides of total carbohydrates, leading to a 1.6-fold reduction in caloric content. The obtained products` prebiotic potential toward the probiotic strain 299v was demonstrated. The changes in physico-chemical and sensorial characteristics were esteemed as negligible.

中文翻译：

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通过蔗糖酶促转化为低聚果糖生产富含益生元的枫糖浆

枫糖浆是一种流行的天然甜味剂，蔗糖含量很高，食用蔗糖与肥胖和糖尿病等不同的健康问题有关。因此，本文提出将蔗糖转化为益生元（低聚果糖，FOS）作为获得更健康、增值产品的一种有前途的方法。针对关键实验因素优化了酶转化，随后从 Pectinex® Ultra SP-L（FTase-epoxy Purolite，255 IU/g 载体）衍生的果糖基转移酶 (FTase) 固定化制剂成功用于生产新型功能性产品。连续的反应循环。该产品在最佳条件下（60 °C，7.65 IU/mL，12 小时）获得，总碳水化合物中含有 56.0% 的低聚果糖、16.7% 的蔗糖和 27.3% 的单糖，热量含量降低了 1.6 倍。所获得的产品对益生菌菌株 299v 的益生元潜力得到了证明。物理化学和感官特性的变化被认为可以忽略不计。