Contribution in an anthology

Appeared in: BIOTECHNOLOGY OF FOOD AND FEED ADDITIVES

Editor list: Zorn, H; Czermak, P

Publication year: 2014

Pages: 257-295

Volume number: 143

ISSN: 0724-6145

ISBN: 978-3-662-43760-5

eISSN: 1616-8542

eISBN: 978-3-662-43761-2

DOI Link: https://doi.org/10.1007/10_2013_237

Title of series: Advances in Biochemical Engineering-Biotechnology

Abstract: 
The market for prebiotics is steadily growing. To satisfy this increasing worldwide demand, the introduction of effective bioprocessing methods and implementation strategies is required. In this chapter, we review recent developments in the manufacture of galactooligosaccharides (GOS) and fructooligosaccharides (FOS). These well-established oligosaccharides (OS) provide several health benefits and have excellent technological properties that make their use as food ingredients especially attractive. The biosyntheses of lactose-based GOS and sucrose-based FOS show similarities in terms of reaction mechanisms and product formation. Both GOS and FOS can be synthesized using whole cells or (partially) purified enzymes in immobilized or free forms. The biocatalysis results in a final product that consists of OS, unreacted disaccharides, and monosaccharides. This incomplete conversion poses a challenge to manufacturers because an enrichment of OS in this mixture adds value to the product. For removing digestible carbohydrates from OS, a variety of bioengineering techniques have been investigated, including downstream separation technologies, additional bioconversion steps applying enzymes, and selective fermentation strategies. This chapter summarizes the state-of-the-art manufacturing strategies and recent advances in bioprocessing technologies that can lead to new possibilities for manufacturing and purifying sucrose-based FOS and lactose-based GOS.

Harvard Citation style: Kovacs, Z., Benjamins, E., Grau, K., Rehman, A., Ebrahimi, M. and Czermak, P. (2014) Recent Developments in Manufacturing Oligosaccharides with Prebiotic Functions, in Zorn, H. and Czermak, P. (eds.) BIOTECHNOLOGY OF FOOD AND FEED ADDITIVES. SPRINGER-VERLAG BERLIN, pp. 257-295. https://doi.org/10.1007/10_2013_237

APA Citation style: Kovacs, Z., Benjamins, E., Grau, K., Rehman, A., Ebrahimi, M., & Czermak, P. (2014). Recent Developments in Manufacturing Oligosaccharides with Prebiotic Functions. In Zorn, H., & Czermak, P. (Eds.), BIOTECHNOLOGY OF FOOD AND FEED ADDITIVES (pp. 257-295). SPRINGER-VERLAG BERLIN. https://doi.org/10.1007/10_2013_237