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Galactooligosaccharides formation during enzymatic hydrolysis of lactose: towards a prebiotic enriched milk

AuthorsRodríguez-Colinas, Bárbara ; Fernández Arrojo, Lucía ; Ballesteros Olmo, Antonio ; Plou Gasca, Francisco José
Lactose-free milk
Human milk oligosaccharides
Issue Date2014
CitationFood Chemistry, 145, 388–394 (2014)
AbstractThe formation of galacto-oligosaccharides (GOS) in skim milk during the treatment with several commercial β-galactosidases (Bacillus circulans, Kluyveromyces lactis and Aspergillus oryzae) was analyzed in detail, at 4°C and 40°C. The maximum GOS concentration was obtained at a lactose conversion of approximately 40-50% with B. circulans and A. oryzae -galactosidases, and at 95% lactose depletion for K. lactis -galactosidase. Using an enzyme dosage of 0.1% (v/v), the maximum GOS concentration with K. lactis -galactosidase was achieved in 1 h and 5 h at 40°C and 4°C, respectively. With this enzyme, it was possible to obtain a treated milk with 7.0 g/L GOS −the human milk oligosaccharides (HMOs) concentration is between 5 and 15 g/L−, and with a low content of residual lactose (2.1 g/L, compared with 44-46 g/L in the initial milk sample). The major GOS synthesized by this enzyme were 6-galactobiose [Gal-β(1→6)-Gal], allolactose [Gal-β(1→6)-Glc] and 6´-O-β-galactosyl-lactose [Gal-β(1→6)-Gal-β(1→4)-Glc].
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2013.08.060
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