Biomanufacture of Functional Carbohydrates (eBook, PDF)

Redaktion: Wu, Jing; Su, Lingqia

• Format: PDF

Produktbeschreibung

Functional carbohydrates have low or moderate energy and health-promoting effects. They are greatly favored in a variety of areas, such as food, pharmaceuticals, feed, and agriculture. The low-cost and high-yield manufacturing of functional carbohydrates is a prerequisite for their widespread application. Compared to extraction and chemical methods, biomanufacture dominates the production of functional carbohydrates, and there have been continuous innovations and technological progress over the last decades.

Biomanufacture of Functional Carbohydrates provides the systemic introduction of biomanufacture of ten functional carbohydrates. Each chapter introduces the function and application of a functional carbohydrate, and then focuses on the recent advancements of the enzymes and catalytic pathways associated with its biosynthesis. It provides detailed information on the structure and function, molecular modification, and preparation of the relative enzymes and the strategies of preparation of the functional carbohydrates catalyzed by single or complex enzymes and discusses the characteristics of different strategies. The microbial fermentation methods for producing some functional carbohydrates, including details about construction and regulation of recombinant strains, are also described. In addition, this book provides suggestions for future research in the biomanufacture of functional carbohydrates.

Features:

• Presents detailed information of enzymes used for preparation of the functional carbohydrates
• Focuses on the structure and function, molecular modification, and preparation of the relative enzymes
• Introduces strategies of preparation of the functional carbohydrates catalyzed by single or complex enzymes
• Compares the characteristics of different strategies

Readers will gain timely and comprehensive knowledge of the emerging science and technology around biomanufacture of functional carbohydrates and how to select, acquire, and use the appropriate enzymes to produce functional carbohydrates and advance the benefits of human life.

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 392
• Erscheinungstermin: 12. Juni 2024
• Englisch
• ISBN-13: 9781040008119
• Artikelnr.: 70228849

Autorenporträt

Jing Wu, phD, is a professor in State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China. She obtained a B.S. and M.S. degree from Wuxi Institute of Light Industry, China, and Ph.D. degree from China Pharmaceutical University, China. Then she went to University of Michigan as a postdoc. So far, she is committed to exploring functional food using technologies of molecular biology, genetic engineering, fermentation engineering, and enzymatic engineering. She assumed the chief scientist of National Key Research and Development Program of China, and taken charge of many items of academic projects. Currently, over 290 papers (152 SCI included) and five books have been published, over 130 invention patents have been applied (92 granted patents). Lingqia Su, phD, is a professor in State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China. She received Ph.D. degree from Jiangnan University, China. She is mainly engaged in the field of enzyme engineering, including enzyme discovery and molecular modification, enzyme catalysis and biotransformation, construction of efficient protein expression system and optimization of fermentation process. She also carry out the research on building microbial synthesis pathways for high-value products, regulating cell growth and metabolic flow, and improving product yield. So far, over 100 papers have been published (63 SCI included), 46 invention patents have been granted.

Inhaltsangabe

Chapter 1 Functional carbohydrates and their manufacturing strategies Chuqi Feng
Lingqia Su
Lei Wang
Zhengfei Yana
Jing Wu Chapter 2 Resistant dextrin/Isomaltodextrin Lijun Zhao
Mingjing Sun
Wei Xia
Lei Wang
Jing Wu
Lingqia Su Chapter 3 Isomaltooligosaccharides Minglei Hou
Xingyu Zhou
Lingqia Su
Lei Wang Chapter 4 Gentiooligosaccharides Chapter 5 Nigerooligosaccharides and Kojioligosaccharides Siqi Chen
Zhaoyuan Zhang
Zhengfei Yan
Jing Wu
Wei Xia Chapter 6 Isomaltulose Yang Li
Miaomiao Xue
Kang Zhang Chapter 7 Trehalose Qisheng Fu
Shujin Bai
Yan Huang
Jing Wu
Lingqia Su Chapter 8 Turanose Mingjing Sun
Huanliu Lin
Jingjia Huang
Yan Huang
Lingqia Su Chapter 9 2'-fucosyllactose/3-fucosyllactose Luyao Wang
Shengqi Gao
Kang Zhang
Jing Wu Chapter 10 LactöN¿neotetraose Mengwei Zhang
Tongle Liu
Sheng Chen
Kang Zhang Chapter 11 Sialyllactose Bohan Cai
Jing Wu
Zhanzhi Liu