Chromatographic preparation of food-grade prebiotic oligosaccharides with defined degree of polymerization.

ABSTRACT: Prebiotic oligosaccharides are of widespread interest in the food industry due to their potential health benefits. This has triggered a need for research into their sensory properties. Such research is currently limited due to the lack of available food-grade oligosaccharide preparations with specific degree of polymerization (DP). The aim of this study was to develop economical approaches for the preparation and characterization of prebiotic oligosaccharides differing with respect to composition and DP. Such preparations were prepared by chromatographic fractionation of commercially available prebiotic mixtures using microcrystalline cellulose stationary phases and aqueous ethanol mobile phases. This approach is shown to work for the preparation of food-grade fructooligosaccharides of DP

SUBMITTER: Ooi MCY 

PROVIDER: S-EPMC8678371 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature