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.
Recommended Citation
Chung, Chang-Ho, "A potential nutraceutical from Leuconostoc mesenteroides B-742 (ATCC 13146); production and properties" (2002). LSU Doctoral Dissertations. 464.
https://repository.lsu.edu/gradschool_dissertations/464
Committee Chair
Donal F. Day
DOI
10.31390/gradschool_dissertations.464