1987
DOI: 10.1002/bit.260300904
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Formation of oligosaccharides during enzymatic lactose: Part I: State of art

Abstract: Enzymatic lactose hydrolysis by beta-galactosidase (lactase) was investigated with respect to the formation of oligosaccharides. An analysis of the formation of oligosaccharides and their control is important in the development of technical applications for enzymatic lactose hydrolysis. The available literature data on transfer reactions of lactase were reviewed, compared, and presented in a concise tabular form. Mechanisms and possible ways of modelling enzymatic lactose hydrolysis, including formation of oli… Show more

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Cited by 159 publications
(93 citation statements)
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“…On the other hand, GaOS production using ␤-GalI was increased 40-fold when the lactose concentration was increased from 1 to 20% (data not shown). The yield of GaOS by ␤-GalI was higher than those reported using the ␤-galactosidase of Thermus aquaticus (2), B. bifidum (10), Bacillus circulans (34), Aspergillus oryzae (44), and Kluyveromyces lactis (23), which were less than 42 mg/ml. The total concentration of GaOS (mainly tri-and tetrasaccharides) produced by the yeast Rhodotorula minuta ␤-galactosidase was about 78 mg/ml (40), which was lower than the total GaOS but higher than the concentration (66 mg/ml) of tri-and tetrasaccharides (Fig.…”
Section: Discussioncontrasting
confidence: 58%
See 1 more Smart Citation
“…On the other hand, GaOS production using ␤-GalI was increased 40-fold when the lactose concentration was increased from 1 to 20% (data not shown). The yield of GaOS by ␤-GalI was higher than those reported using the ␤-galactosidase of Thermus aquaticus (2), B. bifidum (10), Bacillus circulans (34), Aspergillus oryzae (44), and Kluyveromyces lactis (23), which were less than 42 mg/ml. The total concentration of GaOS (mainly tri-and tetrasaccharides) produced by the yeast Rhodotorula minuta ␤-galactosidase was about 78 mg/ml (40), which was lower than the total GaOS but higher than the concentration (66 mg/ml) of tri-and tetrasaccharides (Fig.…”
Section: Discussioncontrasting
confidence: 58%
“…␤-Galactosidases (EC 3.2.1.23) catalyze both hydrolytic and transgalactosylation reactions (44,63). Hydrolytic activity has been applied in the food industry for decades for reducing lactose content in milk.…”
mentioning
confidence: 99%
“…The linkage between the galactose units and the components in the final product depend on the enzymes and the conditions used in the reaction. The production and characterization of these TOS have been described in various publications (19,21,25). Different linkages between galactose and the reducing glucose (26,33).…”
mentioning
confidence: 99%
“…A minimum of three steps were involved, the last of which allows for hydrolysis or transferase activity [4,14]. It has been shown that trisaccharides dominated among various types of oligosaccharides [4,15,16] and the model can be simplified by considering only the production of trisaccharides [17]. But the mechanistic model is rather complex even when only trisaccharides are considered:…”
Section: Model Developmentmentioning
confidence: 99%