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Maltooligosaccharides: Properties, Production and Applications
Mária Bláhová1, Vladimír Štefuca1, Helena Hronská1
1Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia.
Molecules (Basel, Switzerland)
|April 13, 2023
Summary
Maltooligosaccharides (MOS), composed of 3-10 glucose units, are functional food ingredients with pharmaceutical potential. This review covers MOS fabrication methods, challenges, and future trends in their production.
Area of Science:
- Carbohydrate Chemistry
- Biotechnology
- Food Science
Background:
- Maltooligosaccharides (MOS) are glucose homooligosaccharides (3-10 units) linked by α-1,4 bonds.
- They possess physiological functions, leading to their use in nutritional products and functional foods.
- MOS and their derivatives are being explored for pharmaceutical applications.
Purpose of the Study:
- To review the properties and fabrication methods of maltooligosaccharides (MOS) and their derivatives.
- To summarize enzymatic strategies for MOS production using various biocatalysts.
- To outline current challenges and future trends in MOS production.
Main Methods:
- Enzymatic synthesis using α-amylases, maltooligosaccharide-forming amylases, and glycosyltransferases.
- Fabrication of MOS derivatives, including sulfated and non-sulfated alkylMOS.
- Focus on immobilized biocatalysts and downstream processing for efficient MOS production.
Main Results:
- Various enzymatic strategies are effective for MOS production.
- Immobilized biocatalysts and optimized downstream processes enhance MOS yield.
- MOS derivatives like sulfated and non-sulfated alkylMOS can be fabricated.
Conclusions:
- MOS production involves diverse enzymatic approaches and derivative synthesis.
- Challenges in MOS production include optimizing yield and scalability.
- Future trends focus on sustainable and efficient MOS manufacturing processes.
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