ArticleFood chemistry2022
Chromatographic preparation of food-grade prebiotic oligosaccharides with defined degree of polymerization.
Article in Food chemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Oligosaccharide prebiotics in functional foods and therapeutics: innovations and challenges.3 Biotech · 2026Review
- Taste of common prebiotic oligosaccharides: impact of molecular structure.Chemical senses · 2024Article
- Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impurities.Food chemistry · 2023Article
- Oligosaccharides production from coprophilous fungi: An emerging functional food with potential health-promoting properties.Biotechnology reports (Amsterdam, Netherlands) · 2022Review
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Authors and funding
5 authors.
Funding
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 3 and 4, galactooligosaccharides of DP 3 and 4, and xylooligosaccharides of DP 2-4. Methods for the characterization of the different classes of oligosaccharides are also presented including those addressing purity, identity, total carbohydrate content, moles per unit mass, and DP.
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