Oligosakkaritlerin elma suyundan kriyojel enzim reaktörü ile üretilmesi

Functional foods are increasingly favored for their health benefits beyond basic nutrition. As natural sources are limited, developing bioprocessing strategies to produce value-added ingredients is crucial. Cryogels are ideal materials for column chromatographic applications due to their low hydraulic resistance, customizable shapes, ease of functionalization, and biopolymer-based composition. This thesis aims to develop a continuous flow column-type enzyme reactor by immobilizing fructosyltransferase onto cryogels synthesized from Hydroxyethyl methacrylate (HEMA)-co-allyl glycidyl ether (AGE) monomers. For this purpose, optimization of cryogel preparation, immobilization conditions, and flow rate of the continuous system are considered to achieve efficient transformation of sucrose from apple juice into fructoligosaccharides (FOS). In this study, FOS production was continuously monitored at different flow rates using the C4 cryogel column, which was selected from the characterized HEMA-co-AGE cryogels after the immobilization of the commercial enzyme Viscozyme® L. The results demonstrated that lower flow rates were a significant factor influencing kestose formation. At a sucrose concentration of 150 g/L, the maximum kestose yield of 37.20% was obtained at a flow rate of 0.04 mL/min, whereas at 300 g/L sucrose concentration, the highest yield of 23.58% was achieved at 0.1 mL/min. These findings indicated an inverse relationship between reaction rate and substrate residence time within the column. Based on these results, FOS production from apple juice containing 11.5 g/L sucrose at a flow rate of 0.04 mL/min resulted in 52.43% conversion and 40.13% kestose yield. This approach not only enhanced enzyme stability and reusability but also enabled the production of value-added functional products such as kestose.