Enzymatic Production of Oligosaccharides: From Basic Research to Industrial Production, a volume in the Foundations and Frontiers of Enzymology series, covers the enzymes used for the extraction, synthesis, or modification of oligosaccharides, the biochemical properties of those enzymes, and potential technological applications. The book is divided into three parts, the first of which shares the fundamentals on the enzymatic synthesis of oligosaccharides. The book then explores the enzymatic production of oligosaccharides, considering a range of different oligosaccharides and production processes. Final sections cover the technological properties of oligosaccharides and potential applications across the chemical, biochemical, biotechnology, and food industries.
This is a useful reference for researchers working with oligosaccharides across biochemistry, enzymology, biotechnology, food chemistry and related fields.
1. Introduction - p. 325 2. Enzyme classification - p. 343 3. HMO manufacturing technologies - p. 360 4. Regulatory and safety aspects of HMOs manufactured with precision fermentation - p. 371 5. Outlook - p. 382 6. Chapter 12. Chemoenzymatic synthesis of oligosaccharides and glycoconjugates - p. 401 7. Part 3. Technological aspects of oligosaccharides production and applications - p. P3 8. Chapter 13. Functional and technological properties of oligosaccharides - p. 425 9. Chapter 14. Production of galacto-oligosaccharides (GOS) by enzymatic membrane reactors (EMRs) - p. 457 10. Chapter 15. Downstream processing of oligosaccharides - p. 493 11. Chapter 16. Technical and economic analysis of the production of oligosaccharides in the food industry - p. 513 12. Index - p. 557
Enzymatic Production of Oligosaccharides: From Basic Research to Industrial Production, a volume in the Foundations and Frontiers of Enzymology series, covers the enzymes used for the extraction, synthesis, or modification of oligosaccharides, the biochemical properties of those enzymes, and potential technological applications. The book is divided into three parts, the first of which shares the fundamentals on the enzymatic synthesis of oligosaccharides. The book then explores the enzymatic production of oligosaccharides, considering a range of different oligosaccharides and production processes. Final sections cover the technological properties of oligosaccharides and potential applications across the chemical, biochemical, biotechnology, and food industries.
This is a useful reference for researchers working with oligosaccharides across biochemistry, enzymology, biotechnology, food chemistry and related fields.
1. Introduction - p. 325 2. Enzyme classification - p. 343 3. HMO manufacturing technologies - p. 360 4. Regulatory and safety aspects of HMOs manufactured with precision fermentation - p. 371 5. Outlook - p. 382 6. Chapter 12. Chemoenzymatic synthesis of oligosaccharides and glycoconjugates - p. 401 7. Part 3. Technological aspects of oligosaccharides production and applications - p. P3 8. Chapter 13. Functional and technological properties of oligosaccharides - p. 425 9. Chapter 14. Production of galacto-oligosaccharides (GOS) by enzymatic membrane reactors (EMRs) - p. 457 10. Chapter 15. Downstream processing of oligosaccharides - p. 493 11. Chapter 16. Technical and economic analysis of the production of oligosaccharides in the food industry - p. 513 12. Index - p. 557
