Advanced search
Publication Cover
Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 12
Submit an article Journal homepage
659
Views
2
CrossRef citations to date
0
Altmetric
Review

Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications

Hangyan Jia State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
,
Jialin Liud Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, ChinaView further author information
,
David Julian McClementse Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USAORCID Iconhttps://orcid.org/0000-0002-9016-1291View further author information
ORCID Icon,
Yuxiang Baia State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
,
Zhitao Lif School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
,
Long Chena State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
,
Chao Qiua State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
,
Xiaobei Zhanf School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
&
Zhengyu Jina State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-7802-9722View further author information
ORCID Icon show all
Pages 3674-3686 | Published online: 19 Oct 2022
 
Sample our Environment & Agriculture journals, sign in here to start your access, latest two full volumes FREE to you for 14 days

Abstract

Malto-oligosaccharides (MOS) are α-1,4 glycosidic linked linear oligosaccharides of glucose, which have a diverse range of functional applications in the food, pharmaceutical, and other industries. They can be used to modify the physicochemical properties of foods thereby improving their quality attributes, or they can be included as prebiotics to improve their nutritional attributes. The degree of polymerization of MOS can be controlled by using specific enzymes, which means their functionality can be tuned for specific applications. In this article, we review the chemical structure, physicochemical properties, preparation, and functional applications of MOS in the food, health care, and other industries. Besides, we offer an overview for this saccharide from the perspective of prospect functional ingredient, which we feel lacks in the current literature. MOS could be expected to provide a novel promising substitute for functional oligosaccharides.

Acknowledgements

This study was financially supported by Natural Science Foundation of Jiangsu Province (BK20221077), China National Postdoctoral Program for Innovative Talents (BX20220135), China Postdoctoral Science Foundation (2022M711367), Excellent Postdoctoral Program of Jiangsu Province (2022ZB490).

Author contributions

Hangyan Ji: Conceptualization, Writing-original draft, Funding acquisition. Jialin Liu: Investigation, Writing-original draft. David Julian McClements: Writing – review & editing. Yuxiang Bai: Review & editing. Zhitao Li: Visualization, Resources. Long Chen: Review & editing. Chao Qiu: Review & editing. Xiaobei Zhan: Writing – review & editing, Validation. Zhengyu Jin: Supervision, Funding acquisition, Conceptualization, Writing – review & editing.

Disclosure statement

No conflict of interest is declared for any of the authors.

Additional information

Funding

This study was financially supported by Natural Science Foundation of Jiangsu Province (BK20221077), China National Postdoctoral Program for Innovative Talents (BX20220135), China Postdoctoral Science Foundation (2022M711367), Excellent Postdoctoral Program of Jiangsu Province (2022ZB490).

Log in via your institution

Access through your institution

Log in to Taylor & Francis Online

Restore content access

Restore content access for purchases made as guest
Purchase options * Save for later

PDF download + Online access

  • 48 hours access to article PDF & online version
  • Article PDF can be downloaded
  • Article PDF can be printed
USD 61.00 Add to cart

Issue Purchase

  • 30 days online access to complete issue
  • Article PDFs can be downloaded
  • Article PDFs can be printed
USD 440.00 Add to cart

* Local tax will be added as applicable

Related Research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.