Abstract
Lactosucrose is a kind of indigestible trisaccharide which rarely exists in nature. So far, numerous benefits of lactosucrose have been validated including its prebiotic function, improvement of intestinal microflora, promotion of calcium absorption, and inhibition of fat accumulation and obesity. It is widely applied as a significant food ingredient and also approved as food for specified health users (FOSHU) in Japan. Lactosucrose can hardly be synthesized by chemical method, but biological production of lactosucrose via microbial fermentation and enzymatic production of lactosucrose is much more promising. Levansucrase, β-fructofuranosidase, and β-galactosidase are three key enzymes taking part in the production of lactosucrose from sucrose and lactose. Different types of enzymes were reported to produce lactosucrose in the past few years, and some had been commercially applied. In this chapter, the physiological property, biological production, and practical application of lactosucrose would be discussed in detail.
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Xu, W., Zhang, W., Wu, H. (2021). Enzymatic Production of Lactosucrose by Levansucrase, β-Fructofuranosidase, and β-Galactosidase. In: Mu, W., Zhang, W., Chen, Q. (eds) Novel enzymes for functional carbohydrates production. Springer, Singapore. https://doi.org/10.1007/978-981-33-6021-1_7
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