From fructans to difructose dianhydrides
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| 024 | 7 | 0 | |a 10.1007/s00253-014-6238-x |2 doi |
| 035 | |a (NATIONALLICENCE)springer-10.1007/s00253-014-6238-x | ||
| 245 | 0 | 0 | |a From fructans to difructose dianhydrides |h [Elektronische Daten] |c [Xiao Wang, Shuhuai Yu, Tao Zhang, Bo Jiang, Wanmeng Mu] |
| 520 | 3 | |a Fructans are the polymers of fructose molecules, normally having a sucrose unit at what would otherwise be the reducing terminus. Inulin and levan are two basic types of simple fructan, which contain β-(2, 1) and β-(2, 6) fructosyl-fructose linkage, respectively. Fructans not only can serve as soluble dietary fibers for food industry, but also may be biologically converted into high-value products, especially high-fructose syrup and fructo-oligosaccharides. In recent years, much attention has been focused on production of difructose dianhydrides (DFAs) from fructans. DFAs are cyclic disaccharides consisting of two fructose units with formation of two reciprocal glycosidic linkages. They are expected to have promising properties and beneficial effects on human health. DFAs can be produced from fructans by fructan fructotransferases. Inulin fructotransferase (IFTase) (DFA III-forming) and IFTase (DFA I-forming) catalyze the DFA III and DFA I production from inulin, respectively, and levan fructotransferase (LFTase) (DFA IV-forming) catalyzes the production of DFA IV from levan. In this article, the DFA-producing microorganisms are summarized, relevant studies on various DFAs-producing enzymes are reviewed, and especially, the comparisons of the enzymes are presented in detail. | |
| 540 | |a Springer-Verlag Berlin Heidelberg, 2014 | ||
| 690 | 7 | |a Fructan |2 nationallicence | |
| 690 | 7 | |a Difructose dianhydride |2 nationallicence | |
| 690 | 7 | |a Inulin fructotransferase |2 nationallicence | |
| 690 | 7 | |a Levan fructotransferase |2 nationallicence | |
| 700 | 1 | |a Wang |D Xiao |u State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China |4 aut | |
| 700 | 1 | |a Yu |D Shuhuai |u State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China |4 aut | |
| 700 | 1 | |a Zhang |D Tao |u State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China |4 aut | |
| 700 | 1 | |a Jiang |D Bo |u Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China |4 aut | |
| 700 | 1 | |a Mu |D Wanmeng |u State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China |4 aut | |
| 773 | 0 | |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/1(2015-01-01), 175-188 |x 0175-7598 |q 99:1<175 |1 2015 |2 99 |o 253 | |
| 856 | 4 | 0 | |u https://doi.org/10.1007/s00253-014-6238-x |q text/html |z Onlinezugriff via DOI |
| 898 | |a BK010053 |b XK010053 |c XK010000 | ||
| 900 | 7 | |a Metadata rights reserved |b Springer special CC-BY-NC licence |2 nationallicence | |
| 908 | |D 1 |a review-article |2 jats | ||
| 949 | |B NATIONALLICENCE |F NATIONALLICENCE |b NL-springer | ||
| 950 | |B NATIONALLICENCE |P 856 |E 40 |u https://doi.org/10.1007/s00253-014-6238-x |q text/html |z Onlinezugriff via DOI | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Wang |D Xiao |u State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Yu |D Shuhuai |u State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Zhang |D Tao |u State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Jiang |D Bo |u Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122, Wuxi, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Mu |D Wanmeng |u State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 773 |E 0- |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/1(2015-01-01), 175-188 |x 0175-7598 |q 99:1<175 |1 2015 |2 99 |o 253 | ||