Identifier

etd-0417102-153157

Degree

Doctor of Philosophy (PhD)

Department

School of Nutrition and Food Sciences

Document Type

Dissertation

Abstract

There is an emerging market for functional oligosaccharides for use in foods. Currently, technology for the production of oligosaccharides is limited to extraction from plant sources, acid or enzymatic hydrolysis of polysaccharides or synthesis by transglycosylation reactions. Oligosaccharides also can be produced using a Leuconostoc fermentation and restricting the polymer size by the addition of maltose. Maltose limits the dextransucrase reaction, yielding high concentrations of a-glucooligosaccharides. Branched oligomers produced by this process were found to be readily catabolized by bifidobacteria and lactobacillus but were not readily utilized by either Salmonella sp., or E. coli, pointing toward their use in intestinal microflora modification. Branched a-glucooligosaccharides were non-competitive inhibitors of a-glucosidase (maltase), an enzyme required for starch or maltodextrin utilization.

Date

2002

Document Availability at the Time of Submission

Release the entire work immediately for access worldwide.

Committee Chair

Donal F. Day

Included in

Life Sciences Commons

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