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Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications.
- Source :
-
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (12), pp. 3674-3686. Date of Electronic Publication: 2022 Oct 19. - Publication Year :
- 2024
-
Abstract
- Malto-oligosaccharides (MOS) are α-1,4 glycosidic linked linear oligosaccharides of glucose, which have a diverse range of functional applications in the food, pharmaceutical, and other industries. They can be used to modify the physicochemical properties of foods thereby improving their quality attributes, or they can be included as prebiotics to improve their nutritional attributes. The degree of polymerization of MOS can be controlled by using specific enzymes, which means their functionality can be tuned for specific applications. In this article, we review the chemical structure, physicochemical properties, preparation, and functional applications of MOS in the food, health care, and other industries. Besides, we offer an overview for this saccharide from the perspective of prospect functional ingredient, which we feel lacks in the current literature. MOS could be expected to provide a novel promising substitute for functional oligosaccharides.
- Subjects :
- Humans
Functional Food
Oligosaccharides chemistry
Prebiotics
Subjects
Details
- Language :
- English
- ISSN :
- 1549-7852
- Volume :
- 64
- Issue :
- 12
- Database :
- MEDLINE
- Journal :
- Critical reviews in food science and nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 36260087
- Full Text :
- https://doi.org/10.1080/10408398.2022.2134291