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

Gonçalo N. Martins; Maria Micaela Ureta; E. Elizabeth Tymczyszyn; Paula C. Castilho; Andrea Gomez-Zavaglia

doi:10.3389/fnut.2019.00078

Frontiers in Nutrition (May 2019)

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

Gonçalo N. Martins,
Maria Micaela Ureta,
E. Elizabeth Tymczyszyn,
Paula C. Castilho,
Andrea Gomez-Zavaglia

Affiliations

Gonçalo N. Martins: Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, Funchal, Portugal
Maria Micaela Ureta: Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
E. Elizabeth Tymczyszyn: Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
Paula C. Castilho: Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, Funchal, Portugal
Andrea Gomez-Zavaglia: Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina

DOI: https://doi.org/10.3389/fnut.2019.00078
Journal volume & issue: Vol. 6

Abstract

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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.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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