Glucosyltransferases (glucansucrases) convert sucrose to D-glucose polysaccharides (glucan) or oligosaccharides, together with fructose as co-product. The anomeric linkage composition of the polysaccharide or oligosaccharide products is dependent on the particular glucosyltransferase, and the solubility, viscosity, digestibility and fermentability of the carbohydrate products are each related to the anomeric linkage composition of the polysaccharide or oligosaccharide. A variety of glucosyltransferases have been screened for production of polysaccharides or oligosaccharides, where the products were subsequently evaluated for functionality and flavor in food products such as yogurt, beverages and food bars. Further modification of one or more of the properties of these polysaccharides or oligosaccharides was accomplished using a glucan endo-1,3-alpha-glucosidase or a glucosyltransferase having alpha-(1,2)-branching sucrase activity.

Enzymatic production of oligosaccharides and polysaccharides for food ingredient applications

253rd National Meeting (2017)

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