By Ayman Hafiz Amer Eissa
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This review will focus mainly on the biotechnological production, health benefits and applications of nonnatural oligosaccharides in the food industry. Keywords: oligosaccharides, biotechnological production, applications, bioactivity 26 Food Production and Industry 1. Introduction Consumers all around the world are increasingly aware and concerned about safety and the quality of food. Besides the push towards replacement of chemical additives by those obtained from natural sources, this awareness has led to a rising demand for enrichment of foods with bioactive compounds that have beneficial effects on human health .
For instance, fungal FTases have molecular masses ranging between 180,000 and 600,000, and are homopolymers with two to six monomer units . Fructosyltransferase from Aureobasidium pullulans was submitted to preparative scale chro‐ matographic separation on a weak anion-exchanger . The molecular weight of the enzyme determined by size-exclusion chromatography was 570,000. Analysis of the action of FTase on a FOS substrate (Actilight 950P) showed that sucrose was the only donor of fructosyl moiety used in the transfer reaction catalyzed by the enzyme, while the acceptor could be another molecule of fructose or FOS .
5772/60934 Abstract Oligosaccharides are carbohydrates, composed of up to twenty monosaccharides linked by glycosydic bonds, widely used in food and pharmaceutical industries. These compounds can be obtained by extraction from natural sources (milk, vegetables, fruits), and by chemical or biotechnological processes. In the last case, chemical structures and composition of the generated oligosaccharides depend on the type and source of enzymes, and on process conditions, including the initial concentration of substrate.