Isomalto/Malto-Polysaccharide, A Novel Soluble Dietary Fiber Made Via Enzymatic Conversion of Starch

• Published in: Journal of agricultural and food chemistry Vol. 62; no. 49; pp. 12034 - 12044
• Main Authors: Leemhuis, Hans, Dobruchowska, Justyna M, Ebbelaar, Monique, Faber, Folkert, Buwalda, Pieter L, van der Maarel, Marc J. E. C, Kamerling, Johannis P, Dijkhuizen, Lubbert
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 10.12.2014; American Chemical Society, Books and Journals Division
• Subjects: 4,6-alpha-glucanotransferase; amylose content; Bacterial Proteins - chemistry; Bacterial Proteins - metabolism; Biocatalysis; chain-length; dextranase; dextransucrase; dietary fiber; Dietary Fiber - analysis; Dietary Fiber - metabolism; Digestion; enzymes; glucose; Glycogen Debranching Enzyme System - chemistry; Glycogen Debranching Enzyme System - metabolism; health promotion; human health; Humans; in vitro studies; including resistant starch; ingredients; Lactobacillus reuteri; Lactobacillus reuteri - enzymology; lactobacillus-reuteri 121; large intestine; maltodextrins; Models, Biological; mouthfeel; oligosaccharides; Polysaccharides - chemistry; Polysaccharides - metabolism; prebiotics; Prebiotics - analysis; processed foods; small intestine; starch; Starch - chemistry; Starch - metabolism; structural-characterization; taste; texture; glucansucrase; α-glucan; isomalto-oligosaccharide; glucanotransferase; starch; prebiotic; dietary fiber; lactic acid bacteria

Dietary fibers are at the forefront of nutritional research because they positively contribute to human health. Much of our processed foods contain, however, only small quantities of dietary fiber, because their addition often negatively affects the taste, texture, and mouth feel. There is thus an u...