Chitooligosaccharides In Food Industry: OAJBS Publishers

Chitooligosaccharides In Food Industry by Mina Rajabi* in Open Access Journal of Biomedical Science (OAJBS)


In the recent decade, there has been an increasing interest in development of functional food ingredients and dietary supplements based on chitooligosaccharide (COS) which is the major degradation product of chitosan. This review summarizes some of the recent applications of COS in food industry. Chitooligosaccharide (COS) is homo- or heterooligomers of N-acetyl-D- glucosamine (GlcNAc) and D-glucosamine (GlcN) linked by β-1,4-O-glycoside bond and usually prepared from partial hydrolysis of unstable glycosidic bonds of chitosan [1].



https://biomedscis.com/fulltext/chitooligosaccharides-in-food-industry.ID.000130.php


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