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001434048 001__ 1434048
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001434048 008__ 210220s2021\\\\si\\\\\\ob\\\\000\0\eng\d
001434048 019__ $$a1237849442$$a1243421586$$a1244119225
001434048 020__ $$a9813360216$$q(electronic book)
001434048 020__ $$a9789813360211$$q(electronic bk.)
001434048 020__ $$z9813360208
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001434048 0247_ $$a10.1007/978-981-33-6021-1$$2doi
001434048 035__ $$aSP(OCoLC)1237866611
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001434048 050_4 $$aTP248.65.E59
001434048 050_4 $$aQP144.F85
001434048 08204 $$a660/.634$$223
001434048 08204 $$a613.2$$223
001434048 24500 $$aNovel enzymes for functional carbohydrates production :$$bfrom scientific research to application in health food industry /$$cWanmeng Mu, Wenli Zhang, Qiuming Chen, editors.
001434048 264_1 $$aSingapore :$$bSpringer,$$c[2021]
001434048 300__ $$a1 online resource
001434048 336__ $$atext$$btxt$$2rdacontent
001434048 337__ $$acomputer$$bc$$2rdamedia
001434048 338__ $$aonline resource$$bcr$$2rdacarrier
001434048 347__ $$atext file
001434048 347__ $$bPDF
001434048 504__ $$aIncludes bibliographical references.
001434048 5050_ $$aDevelopment and classification of functional carbohydrate processing enzymes in the food industry -- Recent advances in ketose 3-epimerase and its application for D-allulose production -- D-Mannose-producing isomerases and epimerases properties, comparisons and different strategies -- L-Arabinose isomerase: sources, biochemical properties and its use for the production of D-tagatose -- Various enzymes for the biotechnological production of D-allose -- Characteristics of cellobiose 2-epimerase and its application in enzymatic production of epilactose -- Lactulose-producing enzymes: functions, structures, and applications -- Enzymatic production of lactosucrose by levansucrase, beta-fructofuranosidase and beta-galactosidase -- Difructose anhydrides-producing fructotransferase: Characteristics, catalytic mechanism, and applications -- Characteristics of levansucrase and its application for the preparation of levan and levan-type oligosaccharides -- Inulosucrase: an effective transfructosylation tool for the synthesis of microbial inulin -- Amylosucrase: a versatile sucrose-utilizing transglucosylase for glycodiversification -- Glucansucrases derived from lactic acid bacteria to synthesize multitudinous alpha-glucans -- Trends in enzyme technology for functional carbohydrates production.
001434048 506__ $$aAccess limited to authorized users.
001434048 520__ $$aThis book focuses on the latest research and new techniques in the field of functional carbohydrate-related enzymes. Carbohydrates are a key form of energy for most organisms. The "good" carbohydrates generally refer to functional carbohydrates. In addition to the low or moderate energy-supplying function, they have more nutritious value than traditional carbohydrates and some of them also have health-promoting effects especially prebiotic actions. Several enzymatic methods for the synthesis of such carbohydrates have been discovered and developed in the recent decades, providing a new range of application areas for these novel enzymes. This book addresses the classification of functional carbohydrate-related enzymes and the overall development in food enzyme in Chapter 1. Chapters 2-5 describe the isomerases or epimerases involved in the production of rare sugars, such as D-allulose, D-mannose, D-tagatose, and D-allose. While the studies of the enzymes related to fructo-oligosaccharides (FOS) and galacto-oligosaccharides (GOS) dominate the scientific literature in the field of enzymatic production of health-functional oligosaccharides, some enzymes also show promise for the emerging oligosaccharide production, which are introduced in Chapters 6-8. Chapters 9-12 summarize the new enzymatic technologies and applications in fructan- and glycan-related industries. The last Chapter gives an overall prospective on the trends of enzymatic functional carbohydrate production. This book is a valuable resource for researchers and graduate students in the fields of biotechnology, enzyme engineering, and carbohydrate production, as well as the health industry
001434048 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed March 17, 2021).
001434048 650_0 $$aEnzymes$$xBiotechnology.
001434048 650_0 $$aCarbohydrates$$xBiotechnology.
001434048 650_0 $$aFunctional foods.
001434048 650_0 $$aCarbohydrates in human nutrition.
001434048 650_6 $$aEnzymes$$xBiotechnologie.
001434048 650_6 $$aGlucides$$xBiotechnologie.
001434048 650_6 $$aNutraceutiques.
001434048 650_6 $$aGlucides dans l'alimentation humaine.
001434048 655_0 $$aElectronic books.
001434048 7001_ $$aMu, Wanmeng,$$eeditor.
001434048 7001_ $$aZhang, Wenli,$$eeditor.
001434048 7001_ $$aChen, Qiuming,$$eeditor.
001434048 77608 $$iPrint version:$$z9789813360204
001434048 852__ $$bebk
001434048 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-981-33-6021-1$$zOnline Access$$91397441.1
001434048 909CO $$ooai:library.usi.edu:1434048$$pGLOBAL_SET
001434048 980__ $$aBIB
001434048 980__ $$aEBOOK
001434048 982__ $$aEbook
001434048 983__ $$aOnline
001434048 994__ $$a92$$bISE