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Título

Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

AutorPadilla, Beatriz ; Frau, Florencia; Ruiz-Matute, Ana I. ; Montilla, Antonia ; Belloch, Carmela ; Manzanares, Paloma ; Corzo, Nieves
Palabras claveCheese whey permeate
Kluyveromyces
Prebiotic oligosaccharides
Isomerisation
Transgalactosylation
Fecha de publicación2015
EditorCambridge University Press
CitaciónJournal of Dairy Research 82(3): 356-364 (2015)
Resumenβ-Galactosidases from Kluyveromyces lactis and Kluyveromyces marxianus isolated from artisanal ewes' milk cheeses, were used to transgalactosylate lactose from cheese whey permeate (WP). The content of galactooligosaccharides (GOS) obtained by transgalactosylation was comparable with that formed using pure lactose as substrate. In order to obtain a mixture with higher prebiotic oligosaccharide content, isomerisation of the transgalactosylated WP was carried out using sodium aluminate as catalyst. The transgalactosylated mixtures at 6 h of reaction contained amounts of prebiotic carbohydrates (tagatose, lactulose, GOS and oligosaccharides derived from lactulose, OsLu) close to 50 g/100 g of total carbohydrates for all the strains tested, corresponding to 322 g prebiotics/kg whey permeate. Thus, the suitability of this methodology to produce mixtures of dietary non-digestible carbohydrates with prebiotic properties from WP has been demonstrated, which is interesting for the food industry since it increases the value and the applicability of this by-product from cheese manufacture.
URIhttp://hdl.handle.net/10261/126724
DOI10.1017/S0022029915000217
Identificadoresdoi: 10.1017/S0022029915000217
issn: 0022-0299
e-issn: 1469-7629
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