Enzymatic production of purified isomaltooligosaccharides prebiotic preparations and their full qualitative and quantitative characterization

128422 mots 514 pages
COMMUNAUTE FRANCAISE DE BELGIQUE ACADEMIE UNIVERSITAIRE WALLONIE-EUROPE GEMBLOUX AGRO-BIO TECH, UNIVERSITE DE LIEGE

ENZYMATIC PRODUCTION OF PURIFIED ISOMALTOOLIGOSACCHARIDES PREBIOTIC PREPARATIONS AND THEIR FULL QUALITATIVE AND QUANTITATIVE CHARACTERIZATION Dorothée GOFFIN

Dissertation submitted in fulfilment of the requirements for the degree of Doctor in Agricultural Sciences and Biological Engineering

Supervisor : Prof. Michel Paquot Co-supervisor : Prof. Christophe Blecker

2010

COMMUNAUTE FRANCAISE DE BELGIQUE ACADEMIE UNIVERSITAIRE WALLONIE-EUROPE GEMBLOUX AGRO-BIO TECH, UNIVERSITE DE LIEGE

ENZYMATIC PRODUCTION OF PURIFIED ISOMALTOOLIGOSACCHARIDES PREBIOTIC PREPARATIONS AND THEIR FULL QUALITATIVE AND QUANTITATIVE CHARACTERIZATION Dorothée GOFFIN

Dissertation submitted in fulfilment of the requirements for the degree of Doctor in Agricultural Sciences and Biological Engineering

Supervisor : Prof. Michel Paquot Co-supervisor : Prof. Christophe Blecker

2010

Copyright Aux termes de la loi belge du 22 mars 1886, sur le droit d’auteur, seul l’auteur a le droit de reproduire cet ouvrage ou d’en autoriser la reproduction de quelque manière et sous quelque forme que ce soit. Toute photocopie ou reproduction sous autre forme est donc faite en violation de la loi

GOFFIN Dorothée (2010) Enzymatic production of purified Isomaltooligosaccharide prebiotic preparations and their full qualitative and quantitative characterization. (PhD Thesis). Gembloux, Université de Liège, Gembloux Agro-Bio Tech Prebiotics are non-digestible food ingredients that beneficially affect the host health by stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and moreover can have systemic effects on metabolism regulation. Recent studies have pointed out the certain links between their structure (DP, types of linkage, sequence) and the specificity and intensity of their effects on host health. Therefore, the knowledge of

en relation