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Título: | Purification of lactulose derived-galactooligosaccharides from enzymatic reaction mixtures |
Autor: | Julio-González, L. C. CSIC ORCID; Ruiz Aceituno, Laura CSIC ORCID ; Corzo, Nieves CSIC ORCID ; Olano, Agustín CSIC | Fecha de publicación: | 2018 | Editor: | Elsevier | Citación: | International Dairy Journal 85: 79-85 (2018) | Resumen: | This study compares two different procedures for purification of lactulose-derived galactooligosaccharides (GOS) using fresh Saccharomyces cerevisiae yeast or activated charcoal with water or ethanol/water solutions for selective removal of monosaccharides. Yeast fermentation allowed the complete removal of monosaccharides without any losses of di- and oligosaccharides; however besides ethanol, glycerol and higher alcohols difficult to remove are also produced. The presence of higher alcohols affects the sensory quality of the lactulose-derived GOS and may limit its use in certain food applications. Fractionation of these oligosaccharides using activated charcoal was compared with that of lactose-derived GOS the latter being the most strongly adsorbed. When water was utilised as solvent, all monosaccharides were removed, as well as about 20% of unreacted disaccharides. Removal of tri-, tetra- and pentasaccharides was not observed. Using water/ethanol mixtures, desorption of oligosaccharides increased with ethanol content, allowing the selective recovery of different sugar fractions. | Versión del editor: | https://doi.org/10.1016/j.idairyj.2018.04.013 | URI: | http://hdl.handle.net/10261/192796 | DOI: | 10.1016/j.idairyj.2018.04.013 | ISSN: | 0958-6946 | E-ISSN: | 1879-0143 |
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