Chemical and Functional Properties of Food Saccharides

10
CONTENTS
© 2004 by CRC Press LLC
Enzymatic Conversions
of Carbohydrates
Stanislaw Bielecki
10.1 Introduction
10.2 Enzymes Involved in Conversions of Carbohydrates
10.2.1 Glycoside Hydrolases
10.2.2 Glycosyltransferases
10.2.3 Glycansucrases
10.2.4 Mechanisms of Glycosidic Bond Hydrolysis
and Transglycosylation
10.2.5 Glycosynthases
10.2.6 Other Sugar-Converting Enzymes
10.2.6.1 Synthesis of Monosaccharides
10.2.6.2 Selected Conversions Catalyzed by Oxidoreductases
10.3 Oligosaccharides
10.3.1 Fructooligosaccharides
10.3.2 Isomaltooligosaccharides
10.3.3 Galactooligosachharides
10.4 Polysaccharides
10.4.1 Starch
10.4.1.1 Common Properties of the a-Amylase Family
of Enzymes
10.4.1.2 a-Amylases
10.4.1.3 Exo-Acting Enzymes
10.4.1.4 Debranching Enzymes
10.4.1.5 Cyclodextrins and Cycloamyloses
10.4.1.6 Trehalose
10.4.1.7 Other Starch Conversions
10.4.2 Cellulose, Chitin, and Chitosan
10.4.3 Pectin
10.4.4 Xylan
10.4.5 Fructans
References