期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 -, 期 -, 页码 -出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2022.2067832
关键词
Alginate; health effects; nutraceutical; oligosaccharides; preparation
资金
- National Natural Science Foundation of China [32172193]
- National Key R&D Program of China [2018YFD0901106]
- New Zealand National Science Challenge High Value Nutrition Fund [HVN 3719491-1905]
- Beyond Capital MedTech Management Limited [AUT-12732, 12733]
- Royal Society of New Zealand Catalyst Seeding Fund [21-AUT-005-CSG]
Alginate, a linear polymer from algae, has various applications in the food and nutraceutical industries. However, its low water solubility and high viscosity limit its potential applications. Alginate oligosaccharides (AOS) with low molecular weight have better water solubility and have gained attention for their potential use in foods and nutraceuticals. This review discusses the preparation, analysis, and potential applications of AOS.
Alginate, a linear polymer consisting of beta-D-mannuronic acid (M) and alpha-L-guluronic acid (G) with 1,4-glycosidic linkages and comprising 40% of the dry weight of algae, possesses various applications in the food and nutraceutical industries. However, the potential applications of alginate are restricted in some fields because of its low water solubility and high solution viscosity. Alginate oligosaccharides (AOS) on the other hand, have low molecular weight which result in better water solubility. Hence, it becomes a more popular target to be researched in recent years for its use in foods and nutraceuticals. AOS can be obtained by multiple degradation methods, including enzymatic degradation, from alginate or alginate-derived poly G and poly M. AOS have unique bioactivity and can bring human health benefits, which render them potentials to be developed/incorporated into functional food. This review comprehensively covers methods of the preparation and analysis of AOS, and discussed the potential applications of AOS in foods and nutraceuticals.
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