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.
Edited by:
Jing Wu,
Lingqia Su
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions:
Height: 254mm,
Width: 178mm,
Weight: 890g
ISBN: 9781032438153
ISBN 10: 1032438150
Pages: 392
Publication Date: 12 June 2024
Audience:
Professional and scholarly
,
Undergraduate
Format: Hardback
Publisher's Status: Forthcoming
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 Lacto‑N‑neotetraose Mengwei Zhang, Tongle Liu, Sheng Chen, Kang Zhang Chapter 11 Sialyllactose Bohan Cai, Jing Wu, Zhanzhi Liu
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.
