oligosaccharides

Carrots are an excellent source of oligosaccharides but only after they have been cooked for an hour.

Oligosaccharides can be formed by a small number of monosaccharides linked together.

The industry itself has begun to develop alternatives such as organic acids and oligosaccharides.

Prebiotic oligosaccharides are increasingly added to foods for their health benefits.

Oligosaccharides of glucose combined with other sugars serve as important energy stores.

There it is broken down into oligosaccharides by the enzyme alpha-amylase.

In this respect, fermentable oligosaccharides may be considered as prebiotics.

Shorter polysaccharides, with 3 - 10 monomers, are called oligosaccharides.

Branched type 1 and 2 oligosaccharides are I antigens.

Not all natural oligosaccharides occur as components of glycoproteins or glycolipids.

It is a chemical intermediate in the synthesis of a variety of oligosaccharides.

A third domain of the protein is rich in O-linked oligosaccharides but appears to show little function.

This area becomes saturated with hundreds of O-linked oligosaccharides.

Two precursor oligosaccharides exist, type 1 and type 2.

Unbranched type 1 and 2 oligosaccharides represent i antigen.

The definition was later changed to also include resistant starches, along with inulin and other oligosaccharides.

Previous studies have also shown that alginate oligosaccharides may act as growth promoting agents on some plant cells.

Glycosythase have been useful for the preparation of oligosaccharides; however, their use suffers from certain limitations.

Monosaccharides can be linked together into what are called polysaccharides (or oligosaccharides) in a large variety of ways.

Glucoamylase - breaks the oligosaccharides down even further to yield the simple sugar glucose.

In comparison with other oligosaccharides, the bifidogenicity for galactooligosacchairdes was strongly shown.

This enzyme acts on 1,4-beta-D-glucans and related oligosaccharides.

In particular, the oligosaccharides associated with gas and indigestion are greatly reduced by the Rhizopus culture.

The oligosaccharides, called raffinose, stachyose and verbascose, are used by the seeds to store energy.