Title page for ETD etd-0417102-153157


Type of Document Dissertation
Author Chung, Chang-Ho
Author's Email Address cchung1@lsu.edu
URN etd-0417102-153157
Title A Potential Nutraceutical from Leuconostoc Mesenteroides B-742 (ATCC 13146); Production and Properties
Degree Doctor of Philosophy (Ph.D.)
Department Food Science
Advisory Committee
Advisor Name Title
Donal F. Day Committee Chair
Gregg S. Pettis Committee Member
J. Samuel Godber Committee Member
Joan M. King Committee Member
Mark L. McLaughlin Dean's Representative
Keywords
  • glucooligosaccharide
  • prebiotic
  • fermentation
  • leuconostoc
  • probiotic
Date of Defense 2002-04-12
Availability unrestricted
Abstract
There is an emerging market for functional oligosaccharides for use in foods. Currently, technology for the production of oligosaccharides is limited to extraction from plant sources, acid or enzymatic hydrolysis of polysaccharides or synthesis by transglycosylation reactions. Oligosaccharides also can be produced using a Leuconostoc fermentation and restricting the polymer size by the addition of maltose. Maltose limits the dextransucrase reaction, yielding high concentrations of a-glucooligosaccharides. Branched oligomers produced by this process were found to be readily catabolized by bifidobacteria and lactobacillus but were not readily utilized by either Salmonella sp., or E. coli, pointing toward their use in intestinal microflora modification. Branched a-glucooligosaccharides were non-competitive inhibitors of a-glucosidase (maltase), an enzyme required for starch or maltodextrin utilization.
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