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Development and Classification of Functional Carbohydrate Processing Enzymes in the Food Industry

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Novel enzymes for functional carbohydrates production

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Abstract

In nowadays society, with the increasing requirements for nutrition, people pay more attention to the functionality of food. The latest trend in food industry is the development of functional foods such as prebiotics and low-calorie sweeteners. Enzymes have strength not only in catalytic efficiency but also in chemoselectivity, regioselectivity, and stereoselectivity, which makes enzymatic reactions more precise, efficient, and reproducible than chemical methods. Functional carbohydrates can be produced enzymatically through polymerization, isomerization, transglycosylation, or oxidation/reduction reactions. In this chapter, the development and classification of the functional carbohydrate processing enzymes are discussed.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

    Wanmeng Mu & Qiuming Chen

  2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China

    Wanmeng Mu

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  1. Wanmeng Mu
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  2. Qiuming Chen
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Correspondence to Wanmeng Mu .

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Editors and Affiliations

  1. Jiangnan University, Wuxi, China

    Wanmeng Mu

  2. Jiangnan University, Wuxi, China

    Wenli Zhang

  3. Jiangnan University, Wuxi, China

    Qiuming Chen

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Mu, W., Chen, Q. (2021). Development and Classification of Functional Carbohydrate Processing Enzymes in the Food Industry. 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_1

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