Titlebook: Novel enzymes for functional carbohydrates production; From scientific rese Wanmeng Mu,Wenli Zhang,Qiuming Chen Book 2021 The Editor(s) (if

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978-981-33-6023-5The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor

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https://doi.org/10.1007/978-981-33-6021-1Functional carbohydrates; Enzymatic characterization; Molecular modification; Catalytic mechanism; Indus

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Development and Classification of Functional Carbohydrate Processing Enzymes in the Food Industry,chemical methods. Functional carbohydrates can be produced enzymatically through polymerization, isomerization, transglycosylation, or oxidation/reduction reactions. In this chapter, the development and classification of the functional carbohydrate processing enzymes are discussed.

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Book 2021energy for most organisms. The “good” carbohydrates generally refer to functional carbohydrates. In addition to the low or moderate energy-supplying function, they have more nutritious value than traditional carbohydrates and some of them also have health-promoting effects especially prebiotic actio

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D-Mannose-Producing Isomerases and Epimerases: Properties, Comparisons, and Different Strategies,t al. 2010) and anti-hyperlipidemic (Matsuo et al. 2001) and anti-inflammatory effects (Moller and Berger 2003). D-Tagatose also exhibited antidiabetic and obesity effects (Lu et al. 2008), flavor enhancement, and prebiotic and anti-biofilm properties (Bertelsen et al. 1999; Oh 2007).