Properties and Uses of Oligosaccharides

概要

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The generic term "oligosaccharides" is customarily used for saccharides which are composed of 2-10 monosaccharide residues joined through glycosidic bonds. Research in the production of oligosac-charides for food was started around 1970-75 in Japan and several oligosaccharides were produced on an industrial scale during the 1980s. Recently, various kinds of biologically active new oligosac-charides have been developed one after another and some of these saccharides are now produced from various raw materials on a large scale using a bioreactor system. I will review the recent progress of oligosaccharides in Japan, and also I will describe the functional characteristics and uses of oligosaccharides produced from starch in this paper.
日本応用糖質科学会の論文