INVESTIGADORES
CLEMENTZ Adriana Laura
capítulos de libros
Título:
Enzymes in fructooligosaccharides producción
Autor/es:
ADRIANA CLEMENTZ; LAUREANA GUERRA; DIANA ROMANINI
Libro:
Value-addition in food products and processing through enzyme technology
Editorial:
Elsevier
Referencias:
Año: 2021; p. 175 - 184
Resumen:
In recent years, the demand for food products that generate health benefits has been a popular trend. Functional foods are beneficial to health, transcend nutritional characteristics, and involve physiological effects. Fructooligosaccharides are ingredients of functional foods whose intake promoting a positive impact on human health. The consumption of FOS also provides various benefits such as reduces cancer risk, decreases cardiovascular diseases, and improves the immune system. Microbial enzymes have been widely used to produce traditional foods, such as beer, cheese, bread, etc. Nowadays, enzymes have an important role in synthesis at an industrial level of FOS which can be obtained by the reaction of microbial enzymes with di- or polysaccharides, such as sucrose as a substrate. The enzymes used for FOS production are fructosyltransferase (FTase; 2.4.1.9), β-fructofuranosidase (FFase; 3.2.1.26). For maximum production of FOS, development of enzymes with high activity and stability is required.