Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the production of FOS and GOS, both by enzymatic synthesis using disaccharides or oth...

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Autores principales: Martins, Gonçalo N., Ureta, Maria Micaela, Tymczyszyn, E. Elizabeth, Castilho, Paula C., Gomez-Zavaglia, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6554340/
https://www.ncbi.nlm.nih.gov/pubmed/31214595
http://dx.doi.org/10.3389/fnut.2019.00078
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author Martins, Gonçalo N.
Ureta, Maria Micaela
Tymczyszyn, E. Elizabeth
Castilho, Paula C.
Gomez-Zavaglia, Andrea
author_facet Martins, Gonçalo N.
Ureta, Maria Micaela
Tymczyszyn, E. Elizabeth
Castilho, Paula C.
Gomez-Zavaglia, Andrea
author_sort Martins, Gonçalo N.
collection PubMed
description Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the production of FOS and GOS, both by enzymatic synthesis using disaccharides or other substrates, and by hydrolysis of polysaccharides. Special emphasis is laid on technological aspects, raw materials, properties, and applications.
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spelling pubmed-65543402019-06-18 Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis Martins, Gonçalo N. Ureta, Maria Micaela Tymczyszyn, E. Elizabeth Castilho, Paula C. Gomez-Zavaglia, Andrea Front Nutr Nutrition Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the production of FOS and GOS, both by enzymatic synthesis using disaccharides or other substrates, and by hydrolysis of polysaccharides. Special emphasis is laid on technological aspects, raw materials, properties, and applications. Frontiers Media S.A. 2019-05-31 /pmc/articles/PMC6554340/ /pubmed/31214595 http://dx.doi.org/10.3389/fnut.2019.00078 Text en Copyright © 2019 Martins, Ureta, Tymczyszyn, Castilho and Gomez-Zavaglia. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Martins, Gonçalo N.
Ureta, Maria Micaela
Tymczyszyn, E. Elizabeth
Castilho, Paula C.
Gomez-Zavaglia, Andrea
Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis
title Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis
title_full Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis
title_fullStr Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis
title_full_unstemmed Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis
title_short Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis
title_sort technological aspects of the production of fructo and galacto-oligosaccharides. enzymatic synthesis and hydrolysis
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6554340/
https://www.ncbi.nlm.nih.gov/pubmed/31214595
http://dx.doi.org/10.3389/fnut.2019.00078
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