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[ subject:"Carbohydrates in human nutrition." ]
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Novel enzymes for functional carbohy...
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Mu, Wanmeng.
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Novel enzymes for functional carbohydrates production = from scientific research to application in health food industry /
紀錄類型:
書目-電子資源 : Monograph/item
正題名/作者:
Novel enzymes for functional carbohydrates production/ edited by Wanmeng Mu, Wenli Zhang, Qiuming Chen.
其他題名:
from scientific research to application in health food industry /
其他作者:
Mu, Wanmeng.
出版者:
Singapore :Springer Singapore : : 2021.,
面頁冊數:
viii, 289 p. :ill., digital ;24 cm.
Contained By:
Springer Nature eBook
標題:
Enzymes - Biotechnology. -
電子資源:
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 production
from 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
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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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