PREPARATION OF DFA III FROM DAHLIA (DAHLIA sp.) TUBERS BY NONOMURAEA sp. INULIN FRUCTOTRANSFERASE

Abstract

A functional oligosaccharide Difructose anhydride III (DFA III) can be made enzymatically from inulin. In this research, tubers of Dahlia plant (Dahlia sp.), which is known as one of the sources of inulin, was processed into chips form and utilized for DFA III preparation using Nonomuraea sp. Inulin fructotransferase (IFTase). Prior to drying process, Dahlia tubers were blanched first at different blanching times (5, 10, 15, 20, and 25 minutes) to find out the optimum time to produce white and clear chips. To study the influence of IFTase concentrations and reaction time on DFA III production, 10 g of Dahlia chips were reacted with different concentrations of enzyme 35, 70, 140, 210, 280 U in 200 ml reaction mixture and incubated at different periods of time (3, 6, 9 and 12 hours). DFA III produced was measured by High Performance Liquid Chromatography (HPLC) method. The result indicated that blanching in boiling water for 15 minutes resulted in chips with clear and white color. It was also observed, the higher the amount of enzyme used and the longer the incubation period, the higher the concentration of DFA III resulted. Statistical analysis using single-factor Anova and t-test for P=0.05 showed that reaction for DFA III production using enzyme concentration of 35 U was significantly different from that using 140, 120, and 280 U; reaction using enzyme concentration of 210 was significantly different from that of 280 U. However, DFA III production using enzyme concentration of 35 U was more effective than using the higher one. DFA III of 0.83 g was produced using enzyme amount of 35 U, while 1.45 g DFA III produced using 280 U can increase DFA III percentage up to 73.86%.