Food Oligosaccharides: Enzyme Treatment, Structural Analysis and Functional Bioactivity Value
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 15 December 2024 | Viewed by 105
Special Issue Editors
Interests: food biotechnology; food enzymology; glycoside hydrolase; protease; immunological activities
Special Issue Information
Dear Colleagues,
Food oligosaccharides, a class of carbohydrates composed of a small number of monosaccharide units, have raised significant attention due to their diverse functional properties and potential health benefits. This Special Issue is designated to explore the multifaceted nature of food oligosaccharides, focusing on enzyme treatment, structural analysis, and their bioactivity. Recent studies have demonstrated that enzyme-treated oligosaccharides can significantly enhance functional properties, such as solubility, sweetness, stability, and functionality, making them suitable for various applications. Structural analysis has revealed intricate details about oligosaccharide glycosidic linkages and their impact on biological activity. Functional bioactivity studies have highlighted the role of oligosaccharides in modulating gut microbiota and enhancing the overall host physiological state, which is critical for developing functional foods aimed at improving health outcomes. This Special Issue aims to consolidate current research on the enzyme treatment of oligosaccharides, provide insights into advanced structural analysis methodologies, and discuss the implications of oligosaccharide bioactivity in food science and nutrition. We welcome original research and review articles that contribute to the understanding and application of oligosaccharides associated with foods.
Prof. Dr. Zhengqiang Jiang
Dr. Dong Han
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- oligosaccharides
- enzymatic modification
- structural analysis
- prebiotic
- food applications
