Enzymatic Production of Oligosaccharides
From Basic Research to Industrial Production
- 1st Edition - October 1, 2025
- Editors: Carlos Vera, Cecilia Guerrero, Andrés Illanes
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 3 7 3 0 - 0
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 3 7 3 1 - 7
Enzymatic Production of Oligosaccharides: From Basic Research to Industrial Production, a volume in the Foundations and Frontiers of Enzymology series, covers the enzymes used for… Read more
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Enzymatic Production of Oligosaccharides: From Basic Research to Industrial Production, a volume in the Foundations and Frontiers of Enzymology series, covers the enzymes used for the extraction, synthesis, or modification of oligosaccharides, the biochemical properties of those enzymes, and potential technological applications. The book is divided into three parts, the first of which shares the fundamentals on the enzymatic synthesis of oligosaccharides. The book then explores the enzymatic production of oligosaccharides, considering a range of different oligosaccharides and production processes. Final sections cover the technological properties of oligosaccharides and potential applications across the chemical, biochemical, biotechnology, and food industries.
This is a useful reference for researchers working with oligosaccharides across biochemistry, enzymology, biotechnology, food chemistry and related fields.
- Focuses on a range of different oligosaccharides, including chito-oligosaccharides, xylo-oligosaccharides, galacto-oligosaccharides and lactulose-derived oligosaccharides
- Includes various production processes of oligosaccharides, such as enzymatic production and microbial production
- Analyzes enzyme reactors used for oligosaccharides synthesis
- Discusses the downstream processing of oligosaccharides for product separation and purification
- Considers food, cosmetic, and pharmaceutic applications of oligosaccharides
Researchers in biochemistry, enzymology, glycosciences, and related areas, Biotechnologists, process engineers, food chemists
Part 1: Fundamentals of the enzymatic synthesis oligosaccharides
1. Synthesis of oligosaccharides: An integrative perspective
Part 2: Enzymatic production of oligosaccharides
2. Chitooligosaccharides
3. Trends and advances in xylooligosaccharides production methods using xylanolytic enzymes
4. Maltooligosaccharides
5. Isomaltooligosaccharides
6. Galacto-oligosaccharides
7. Lactulose and lactulose-derived oligosaccharides
8. Short-chain fructo-oligosaccharides: Alternative substrates and enzymatic sources in their production process
9. Levan and levan-fructooligosaccharides
10. Enzymatic production of pectic oligosaccharides
11. Human milk oligosaccharides (HMOs)― Manufacturing concepts, health benefits, and regulatory framework
12. Chemoenzymatic synthesis of oligosaccharides and glycoconjugates
Part 3: Technological aspects of oligosaccharides production and applications
13. Functional and technological properties of oligosaccharides
14. Production of galacto-oligosaccharides (GOS) by enzymatic membrane reactors (EMRs)
15. Downstream processing of oligosaccharides
16. Technical and economic analysis of the production of oligosaccharides in the food industry
1. Synthesis of oligosaccharides: An integrative perspective
Part 2: Enzymatic production of oligosaccharides
2. Chitooligosaccharides
3. Trends and advances in xylooligosaccharides production methods using xylanolytic enzymes
4. Maltooligosaccharides
5. Isomaltooligosaccharides
6. Galacto-oligosaccharides
7. Lactulose and lactulose-derived oligosaccharides
8. Short-chain fructo-oligosaccharides: Alternative substrates and enzymatic sources in their production process
9. Levan and levan-fructooligosaccharides
10. Enzymatic production of pectic oligosaccharides
11. Human milk oligosaccharides (HMOs)― Manufacturing concepts, health benefits, and regulatory framework
12. Chemoenzymatic synthesis of oligosaccharides and glycoconjugates
Part 3: Technological aspects of oligosaccharides production and applications
13. Functional and technological properties of oligosaccharides
14. Production of galacto-oligosaccharides (GOS) by enzymatic membrane reactors (EMRs)
15. Downstream processing of oligosaccharides
16. Technical and economic analysis of the production of oligosaccharides in the food industry
- Edition: 1
- Published: October 1, 2025
- Language: English
CV
Carlos Vera
Dr. Carlos Vera is an Associate Professor at the Faculty of Chemistry and Biology, Universidad de Santiago de Chile. His interest includes the study of the enzymatic syntheses of glycosides and oligosaccharides derived from lactose and other underutilized carbohydrates by kinetically and thermodynamically controlled routes. Within this framework, Dr. Vera is especially interested in the use of kinetic modelling and substrate, reaction medium, and reactor engineering strategies for the development of more sustainable enzymatic processes. Dr. Vera has published several academic articles and book chapters and edited two books regarding these topics.
Affiliations and expertise
Department of Biology, Faculty of Chemistry and Biology, Universidad de Santiago de Chile, Santiago, ChileCG
Cecilia Guerrero
Dr. Cecilia Guerrero is an Associate Professor at the School of Biochemical Engineering, Pontifical Catholic University of Valparaiso, Chile. Her interests include the study of enzymatic biocatalysis, applied to the production of functional carbohydrates from industrial waste, through the application of reaction medium, biocatalyst, and reactor engineering strategies, in order to obtain more productive and sustainable processes in line with the principle of green chemistry. Her work includes the study of immobilized enzymes for the generation of biocatalysts for the synthesis of various lactose derived prebiotics. Dr. Guerrero has published numerous articles in scientific journals and book chapters.
Affiliations and expertise
School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Valparaíso,ChileAI
Andrés Illanes
Dr. Andrés Illanes is a full Professor at the Biochemical Engineering School of the Pontificia Universidad Católica de Valparaíso. Dr. Illanes’ fields of expertise are enzyme biocatalysis, enzyme immobilization, and bioreactor design. He is editor of three books in enzyme biocatalysis for Wiley, Springer, and Academic Press-Elsevier and author of more than 200 articles in scientific journals. He is editor of the Electronic Journal of Biotechnology.
Affiliations and expertise
School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Valparaíso,Chile