In late July 2004, Dutch researchers used genetic engineering technology to convert sucrose molecules in sugar beets into fructan molecules, thereby producing genetically modified beets that produce low-calorie sugars. This kind of sugar beet is expected to provide convenience for cheap and large-scale production of fructan. It is reported that fructan is a polymer chain formed by fructose and is not easily digested by human body enzymes. Now, producers mainly use biochemical technology to synthesize fructans or to separate fructans from plants such as chrysanthemum and Jerusalem artichoke. Because the production cost is relatively expensive and the amount extracted from plants is small, the amount of fructans is huge. The market has not been opened, and sugar beets can produce sucrose in large quantities. To this end, Dutch scientists have transplanted the genes for fructans produced in Jerusalem artichoke onto sugar beets, hoping to make use of the efficient production of sugar beet to produce fructans. This gene encodes a certain enzyme that converts sucrose molecules into fructans to the polymer chain. This transgenic sugar beet can convert 90% of sucrose into short fructan molecules of only 2 to 4 fructose units, which is the ideal length for the production of low-calorie sweeteners.
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