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Effect of temperature and pH on the degradation of fructo-oligosaccharides

✍ Scribed by Anikó Matusek; Péter Merész; Thi Khanh Diem Le; Ferenc Örsi

Publisher
Springer
Year
2008
Tongue
English
Weight
500 KB
Volume
228
Category
Article
ISSN
0044-3026

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✍ Mitsuoka, Tomotari ;Hidaka, Hidemasa ;Eida, Toshiaki 📂 Article 📅 1987 🏛 John Wiley and Sons 🌐 English ⚖ 442 KB

Fructo-oligosaccharides are widely distributed in plants such as onions, asparagus, wheat etc., and obtained from sucrose by the action of fructosyltransferase. They are not hydrolyzed by human digestive enzymes, but are utilized by intestinal bacteria such as bifidobacteria. BuciProi+s frogiris gro