Xylooligosaccharide Production with Low Xylose Release Using Crude Xylanase from Aureobasidium pullulans: Effect of the Enzymatic Hydrolysis Parameters

Author:

Gautério Gabrielle VictoriaORCID,Hübner Tamires,Ribeiro Tairine da Rosa,Ziotti Ana Paula Manera,Kalil Susana Juliano

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Bioengineering,Biotechnology

Reference63 articles.

1. Gibson, G. R., Hutkins, R., Sanders, M. E., Prescott, S. L., Reimer, R. A., Salminen, S. J., Scott, K., Stanton, C., Swanson, K. S., Cani, P. D., Verbeke, K., & Reid, G. (2017). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology, 14(8), 491–502. https://doi.org/10.1038/nrgastro.2017.75

2. Figueiredo, F. C., Ranke, F. F. de B., & Oliva-Neto, P. (2020). Evaluation of xylooligosaccharides and fructooligosaccharides on digestive enzymes hydrolysis and as a nutrient for different probiotics and Salmonella typhimurium. LWT - Food Science and Technology, 118(October 2019), 108761. https://doi.org/10.1016/j.lwt.2019.108761

3. Paiva, I. H. R., Duarte-Silva, E., & Peixoto, C. A. (2020). The role of prebiotics in cognition, anxiety, and depression. European Neuropsychopharmacology, 34, 1–18. https://doi.org/10.1016/j.euroneuro.2020.03.006

4. Belsito, P. C., Ferreira, M. V. S., Cappato, L. P., Cavalcanti, R. N., Vidal, V. A. S., Pimentel, T. C., Esmerinod, E. A., Balthazar, C. F., Neto, M. I. B., Tavares, P. B., Zacarchencon, M. Q., Freitas, M. C., Silva, R. S. L., Pastore, G. M., Pollonio, M. A. R., & Cruz, A. G. (2017). Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide. Carbohydrate Polymers, 174, 869–875. https://doi.org/10.1016/j.carbpol.2017.07.021

5. Costa, M. F., Pimentel, T. C., Guimaraes, J. T., Balthazar, C. F., Rocha, R. S., Cavalcanti, R. N., Esmerino, E. A., Freitas, M. Q., Raices, R. S. L., Silva, M. C., & Cruz, A. G. (2019). Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. LWT - Food Science and Technology, 105(January), 371–376. https://doi.org/10.1016/j.lwt.2019.02.007

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