Enzymatic Production of Lactosucrose by Levansucrase, β-Fructofuranosidase, and β-Galactosidase
Novel enzymes for functional carbohydrates production: From scientific research to application in health food industry, Page: 125-146
2021
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Book Chapter Description
Lactosucrose is a kind of indigestible trisaccharide which rarely exists in nature. So far, numerous benefits of lactosucrose have been validated including its prebiotic function, improvement of intestinal microflora, promotion of calcium absorption, and inhibition of fat accumulation and obesity. It is widely applied as a significant food ingredient and also approved as food for specified health users (FOSHU) in Japan. Lactosucrose can hardly be synthesized by chemical method, but biological production of lactosucrose via microbial fermentation and enzymatic production of lactosucrose is much more promising. Levansucrase, β-fructofuranosidase, and β-galactosidase are three key enzymes taking part in the production of lactosucrose from sucrose and lactose. Different types of enzymes were reported to produce lactosucrose in the past few years, and some had been commercially applied. In this chapter, the physiological property, biological production, and practical application of lactosucrose would be discussed in detail.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85150558181&origin=inward; http://dx.doi.org/10.1007/978-981-33-6021-1_7; http://link.springer.com/10.1007/978-981-33-6021-1_7; http://link.springer.com/content/pdf/10.1007/978-981-33-6021-1_7; https://dx.doi.org/10.1007/978-981-33-6021-1_7; https://link.springer.com/chapter/10.1007/978-981-33-6021-1_7
Springer Science and Business Media LLC
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