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Novel enzymes for functional carbohy...

Mu, Wanmeng.

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Novel enzymes for functional carbohydrates production = from scientific research to application in health food industry /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Novel enzymes for functional carbohydrates production/ edited by Wanmeng Mu, Wenli Zhang, Qiuming Chen.
Reminder of title:	from scientific research to application in health food industry /
other author:	Mu, Wanmeng.
Published:	Singapore :Springer Singapore : : 2021.,
Description:	viii, 289 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Enzymes - Biotechnology. -
Online resource:	https://doi.org/10.1007/978-981-33-6021-1
ISBN:	9789813360211

Novel enzymes for functional carbohydrates production = from scientific research to application in health food industry /
Novel enzymes for functional carbohydrates productionfrom scientific research to application in health food industry /[electronic resource] :edited by Wanmeng Mu, Wenli Zhang, Qiuming Chen. - Singapore :Springer Singapore :2021. - viii, 289 p. :ill., digital ;24 cm.

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.

ISBN: 9789813360211

Standard No.: 10.1007/978-981-33-6021-1doiSubjects--Topical Terms:

685045
Enzymes
--Biotechnology.

LC Class. No.: TP248.65.E59 / N68 2021

Dewey Class. No.: 660.634

Novel enzymes for functional carbohydrates production = from scientific research to application in health food industry /
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520 $a 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.
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