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Synthesis and Characterization of a Potential Prebiotic Trisaccharide from Cheese Whey Permeate and Sucrose by Leuconostoc mesenteroides Dextransucrase

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Oligosaccharides Derived from Sucrose
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Relative, quantitative effects of acceptors in the reaction of Leuconostoc mesenteroides B-512F dextransucrase
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Sucrose Properties and Applications
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Stereochemistry involved in the mechanism of action of dextransucrase in the synthesis of dextran and the formation of acceptor products
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Production and selection of mutants of Leuconostoc mesenteroides constitutive for glucansucrases
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Enzymatic synthesis of oligosaccharides
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Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides
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Preparation of galacto-oligosaccharides using membrane reactor
inferredcites →https://doi.org/10.1016/j.mib.2010.03.002openalex-snapshot
Transglucosidases as efficient tools for oligosaccharide and glucoconjugate synthesis
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The mechanism of acceptor reactions of leuconostoc mesenteroides B-512F dextransucrase
inferredcites →https://doi.org/10.1016/s0065-2318(08)60193-6openalex-snapshot
Mechanisms in The Glucansucrase Synthesis of Polysaccharides and Oligosaccharides From Sucrose
inferredcites →https://doi.org/10.1016/s0168-6445(98)00041-2openalex-snapshot
Glucansucrases: mechanism of action and structure–function relationships
inferredcites →https://doi.org/10.1016/s0308-8146(97)00203-3openalex-snapshot
Formation of oligosaccharides from whey UF-permeate by enzymatic hydrolysis — analysis of factors
inferredcites →https://doi.org/10.1016/s1381-1177(00)00119-3openalex-snapshot
Glucansucrases: molecular engineering and oligosaccharide synthesis
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Kojioligosaccharides: Application of Kojibiose Phosphorylase on the Formation of Various Kojioligosaccharides
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Influence of Disaccharide Structure on Prebiotic Selectivity in Vitro
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Production of Prebiotic Galacto-Oligosaccharides from Lactose Using β-Galactosidases from Lactobacillus reuteri
inferredcites →https://doi.org/10.1021/jf061894vopenalex-snapshot
Influence of Glycosidic Linkages and Molecular Weight on the Fermentation of Maltose-Based Oligosaccharides by Human Gut Bacteria
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Comparison between Discontinuous and Continuous Lactose Conversion Processes for the Production of Prebiotic Galacto-oligosaccharides Using β-Galactosidase from Lactobacillus reuteri
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Facile Pretreatment of Bacillus circulans β-Galactosidase Increases the Yield of Galactosyl Oligosaccharides in Milk and Lactose Reaction Systems
inferredcites →https://doi.org/10.1038/1761164a0openalex-snapshot
Enzymic Synthesis of a ‘Branched’ Trisaccharide
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469. Mechanism of the enzymic synthesis of a branched trisaccharide containing the α- 1 : 2-glucosidic linkage
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Dietary modulation of the human colonic microbiota: updating the concept of prebiotics
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Formation of Oligosaccharides During Hydrolysis of Lactose in Milk Using β‐Galactosidase from Bacillus circulans
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Glucosyltransferases acting on starch or sucrose for the synthesis of oligosaccharides
inferredcites →https://doi.org/10.1146/annurev.food.080708.100746openalex-snapshot
Functional Oligosaccharides: Application and Manufacture
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Mycobacterium avium subsp. paratuberculosis and M. a. avium detected by culture, IS900 and IS901 highly sensitive PCR in bulk tank milk from dairy herds in the Czech Republic between 2002 and 2004
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Influence of Type of Substrate and Enzyme Concentration on Formation of Galacto-oligosaccharides
inferredcites →https://doi.org/10.24355/dbbs.084-200511080100-414openalex-snapshot
Extracted sugar-beet pulp and sucrose, two renewable materials as "hot" substrates for enzymatic synthesis of valuable saccharides
inferredcites →https://doi.org/10.2478/s11696-009-0010-1openalex-snapshot
Influence of reaction medium composition on enzymatic synthesis of galactooligosaccharides and lactulose from lactose concentrates prepared from whey permeate

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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WHEY - The waste-stream that became more valuable than the food product
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