中国科学院机构知识库网格
Chinese Academy of Sciences Institutional Repositories Grid
首页 机构 成果 学者
  
  1. CAS IR Grid
  2. 上海药物研究所
  3. 中国科学院上海药物研究所
Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications

文献类型：期刊论文

作者Ji, Hangyan4,5,6; Liu, Jialin3; McClements, David Julian2; Bai, Yuxiang4,5,6; Li, Zhitao1; Chen, Long4,5,6; Qiu, Chao4,5,6; Zhan, Xiaobei1; Jin, Zhengyu4,5,6
刊名CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
出版日期2022-10-12
页码13
关键词Malto-oligosaccharides functional ingredient physicochemical properties enzymatic preparation versatile applications
ISSN号1040-8398
DOI10.1080/10408398.2022.2134291
通讯作者Jin, Zhengyu(fpcenter@jiangnan.edu.cn)
英文摘要Malto-oligosaccharides (MOS) are alpha-1,4 glycosidic linked linear oligosaccharides of glucose, which have a diverse range of functional applications in the food, pharmaceutical, and other industries. They can be used to modify the physicochemical properties of foods thereby improving their quality attributes, or they can be included as prebiotics to improve their nutritional attributes. The degree of polymerization of MOS can be controlled by using specific enzymes, which means their functionality can be tuned for specific applications. In this article, we review the chemical structure, physicochemical properties, preparation, and functional applications of MOS in the food, health care, and other industries. Besides, we offer an overview for this saccharide from the perspective of prospect functional ingredient, which we feel lacks in the current literature. MOS could be expected to provide a novel promising substitute for functional oligosaccharides.
WOS关键词FORMING ALPHA-AMYLASE ; WAXY MAIZE STARCH ; MALTOGENIC AMYLASE ; MOLECULAR-STRUCTURE ; MALTOHEPTAOSE ; ENZYME ; GENE ; MALTOHEXAOSE ; DIGESTIBILITY ; PURIFICATION
资助项目Natural Science Foundation of Jiangsu Province[BK20221077] ; China National Postdoctoral Program for Innovative Talents[BX20220135] ; China Postdoctoral Science Foundation[2022M711367] ; Excellent Postdoctoral Program of Jiangsu Province[2022ZB490]
WOS研究方向Food Science & Technology ; Nutrition & Dietetics
语种英语
WOS记录号WOS:000870163200001
出版者TAYLOR & FRANCIS INC
源URL[http://119.78.100.183/handle/2S10ELR8/303238]  
专题中国科学院上海药物研究所
通讯作者Jin, Zhengyu
作者单位1.Jiangnan Univ, Sch Biotechnol, Wuxi, Jiangsu, Peoples R China
2.Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
3.Chinese Acad Sci, Shanghai Inst Mat Med, Shanghai, Peoples R China
4.Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi, Jiangsu, Peoples R China
5.Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
6.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
推荐引用方式
GB/T 7714		 Ji, Hangyan,Liu, Jialin,McClements, David Julian,et al. Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications[J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2022:13.
APA Ji, Hangyan.,Liu, Jialin.,McClements, David Julian.,Bai, Yuxiang.,Li, Zhitao.,...&Jin, Zhengyu.(2022).Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,13.
MLA Ji, Hangyan,et al."Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications".CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022):13.

入库方式： OAI收割

来源：上海药物研究所

浏览0
下载0
收藏0
其他版本

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。