Fractionation of food bioactive oligosaccharides

Bioactive oligosaccharides obtained from either natural or synthetic sources are normally present in highly complex matrices. This heterogeneity is particularly important in the carbohydrate fraction. In this context, the suitable fractionation of bioactive oligosaccharides becomes an important task to broaden their applications, as well as to accomplish their structural and/or functional characterization. This chapter deals with a wide number of techniques at semi- and preparative scale, that is, membrane separation processes, chromatographic techniques, solvent-based methods, and microbiological and enzymatic techniques, whose applications largely depend on the use and the purity required for the fractionated oligosaccharides. The advantages and major drawbacks of the different techniques are also discussed in detail. In addition to well-established techniques, such as ultrafiltration, nanofiltration, size-exclusion, or ion exchange chromatography, this chapter will also describe novel and green techniques which have been recently reported to be useful for the prospective fractionation of oligosaccharides with high recoveries, including pressurized liquid extraction, supercritical fluid and ionic liquids.

Bibliographic Details

Main Authors:	Moreno, F. Javier, Carrero-Carralero, Cipriano, Hernández-Hernández, Oswaldo, Sanz, M. Luz
Other Authors:	Comunidad de Madrid
Format:	capítulo de libro biblioteca
Published:	John Wiley & Sons 2014
Online Access:	http://hdl.handle.net/10261/151819 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/100012818 http://dx.doi.org/10.13039/501100011698 http://dx.doi.org/10.13039/501100011011
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