2. Academic Validation
  3. Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

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

  • Front Nutr. 2019 May 31;6:78. doi: 10.3389/fnut.2019.00078.
Gonçalo N Martins 1,  Maria Micaela Ureta 2,  E Elizabeth Tymczyszyn 3,  Paula C Castilho 1,  Andrea Gomez-Zavaglia 2
Affiliations

Affiliations

  • 1 Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, Funchal, Portugal.
  • 2 Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina.
  • 3 Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina.
PMID: 31214595 DOI: 10.3389/fnut.2019.00078
Abstract

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.

Keywords

alternative substrates; enzymatic synthesis; fructo-oligosaccharides; galacto-oligosaccharides; hydrolysis; properties and applications.

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