Novel enzymes for functional carbohydrates production : from scientific research to application in health food industry / Wanmeng Mu, Wenli Zhang, Qiuming Chen, editors.
Mu, Wanmeng, editor.; Zhang, Wenli, editor.; Chen, Qiuming, editor.
2021
TP248.65.E59
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Title
Novel enzymes for functional carbohydrates production : from scientific research to application in health food industry / Wanmeng Mu, Wenli Zhang, Qiuming Chen, editors.
ISBN
9813360216 (electronic book)
9789813360211 (electronic bk.)
9813360208
9789813360204
DOI
https://doi.org/10.1007/978-981-33-6021-1
Published
Singapore : Springer, [2021]
Language
English
Description
1 online resource
Item Number
10.1007/978-981-33-6021-1 doi
Call Number
TP248.65.E59
Dewey Decimal Classification
660/.634
613.2
Summary
This 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
Bibliography, etc. Note
Includes bibliographical references.
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Access limited to authorized users.
Digital File Characteristics
text file
PDF
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed March 17, 2021).
Added Author
Mu, Wanmeng, editor.
Zhang, Wenli, editor.
Chen, Qiuming, editor.
Available in Other Form
Print version: 9789813360204
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All Resources
Development 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.

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