ABSTRACT
Isomaltooligosaccharides are an important factor in functional food with increasing worldwide demand. This chapter introduces the structure, function, and application of isomaltooligosaccharides, as well as the preparation methods of isomaltooligosaccharides from maltose, starch, sucrose, and dextran through various enzymatic actions. The related enzymes include α-glucosidase, dextransucrase, 4,6-α-glycosyltransferases, pululanase, dextranase, isomaltotrio-dextranase, etc. This chapter focuses on the key enzymes, α-glucosidase and dextranase, including their enzymatic properties, structural data, expression, and so on. This chapter also summarizes the previous research and provides some proposals for the future research of isomaltooligosaccharide production.
