Innovative application of a novel and thermostable inulin fructotransferase from Arthrobacter sp. ISL-85 to fructan inulin in burdock root to improve nutrition.

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第一作者： Shuhuai,Yu

第一单位： State Key Laboratory of Food Science and Resources, School of Food Science and Technology, School of Internet of Things Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China. Electronic address: shuhuai@jiangnan.edu.cn.

作者： Shuhuai,Yu ^[1] ; Qiting,Li ^[2] ; Zhenlong,Wang ^[2] ; Wei,Zhao ^[2]

作者单位： State Key Laboratory of Food Science and Resources, School of Food Science and Technology, School of Internet of Things Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China. Electronic address: shuhuai@jiangnan.edu.cn. ^[1] State Key Laboratory of Food Science and Resources, School of Food Science and Technology, School of Internet of Things Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China. ^[2]

关键词 Difructose dianhydride III Process of inulin Promising enzyme tool

主题词菊糖(Inulin);果聚糖类(Fructans);节杆菌属(Arthrobacter);牛蒡属(Arctium);寡糖类(Oligosaccharides);己糖基转移酶类(Hexosyltransferases)

DOI 10.1016/j.foodchem.2023.138336

PMID 38183723

发布时间 2024-02-08

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