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United States Department of Agriculture

Agricultural Research Service

Title: APPLICATION OF ENZYME BIOTECHNOLOGY TO THE MANUFACTURE OF CARBOHYDRATE FUNCTIONAL FOOD INGREDIENTS)

Author
item Rastall, Robert
item Gibson, Glenn
item Sanz, Mariluz
item Hotchkiss, Arland
item Cote, Gregory - Greg

Submitted to: Meeting Abstract
Publication Type: Abstract only
Publication Acceptance Date: 8/26/2005
Publication Date: 8/26/2005
Citation: Rastall, R.A., Gibson, G.R., Sanz, M., Hotchkiss, A.T., Cote, G.L. 2005. Application of enzyme biotechnology to the manufacture of carbohydrate functional food ingredients [abstract]. 13th European Carbohydrate Symposium. Paper IL20.

Interpretive Summary:

Technical Abstract: Recent years have seen many developments in biotechnology which are facilitating the manufacture of functional carbohydrates. These include glycosidase-based enzymatic synthesis aproaches and controlled degradation of polysaccharides. The enzymology and reactor engineering of such systems is being addressed currently. In addition, increasing knowledge of the structure-function relationships in dietary functional carbohydrates is providing us with new targets for development. Such targets include prebiotic oligosaccharides with increased colonic persistence, prebiotics targeted at particular species of probiotic micro-organism and oligosaccharides with antiadhesive activity which can reduce adhesion of pathogenic bacteria to their cellular receptors. Enzyme biotechnology is also facilitating the development of novel functional carbohydrates from renewable resources and from agricultural co-products such as sucrose, citrus pectin, and sugar beet pulp.

Last Modified: 8/24/2016
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