What Are The Functions Of Oligosaccharides?

Oligosaccharides are polymers composed of 2-10 monosaccharide molecules through glycosidic bonds. They have different names according to different glycosidic bonds. Different functional oligosaccharides on the market include common isomalto-oligosaccharides (IMO),fructooligosaccharides (FOS), galactooligosaccharides (GOS), xylo-oligosaccharides (XOS), lactulooligosaccharides (LACT) ), soy oligosaccharides (SOS), inulin, etc. They all belong to the category of prebiotics.

The sweetness of isomaltooligosaccharide, fructooligosaccharide, galactooligosaccharide, mannose oligosaccharide, lactosucrose, xylooligosaccharide, raffinose, etc. is usually only 30%-60% of sucrose. The sweetness, physical and chemical properties and physiological functions are related to the sugar molecular structure and molecular weight.

In the food industry, oligosaccharides can be used to adjust the sweetness, viscosity and freezing temperature of food, improve the taste of beverages and food, adjust the water holding capacity and water activity of food, control browning during heat treatment, and prevent starch aging, etc.

Some functional oligosaccharides (such as palatinose, conjugated sugars) have anti-caries effects, and some (such as maltotriose, tetrasaccharides, etc.) have the effect of inhibiting intestinal putrefactive bacteria.

Production of functional oligosaccharides

The production methods of functional oligosaccharides can be roughly divided into 5 types:

(1)Extracted from natural raw materials. 

(2)Generated by the glycosyl transfer reaction of transferase and hydrolase. 

(3)Enzyme hydrolysis method. 

(4)Acid-base conversion method. 

(5) Chemical synthesis method.