Galactosyl-oligosaccharide formation during lactose hydrolysis: A review

Mahoney, R. R.

doi:10.1016/s0308-8146(98)00020-x

Cited by 235 publications

(204 citation statements)

References 36 publications

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“…High substrate lactose concentration is essential for process economy. The results reviewed by Mahoney [7] are confirmed in our continuous membrane-assisted reactor. Figure 6 shows that at longer average residence times (exceeding about one hour) the product concentration (oligosaccharide) levels off or decreases due to enzymatically catalyzed hydrolysis of the product back to mono-and disaccharides.…”

Section: Oligosaccharide Concentration Using Polymeric or Ceramic Memsupporting

confidence: 73%

“…The kinetics of the reactions summarized elsewhere [7] and reflected in Figure 2 are not trivial. Overall, it can be said that lowering the water content is beneficial to obtain oligosaccharides.…”

Section: Introductionmentioning

confidence: 98%

“…Overall, it can be said that lowering the water content is beneficial to obtain oligosaccharides. In addition, long reaction times have been shown in batch experiments to result in hydrolysis of the oligosaccharides yielding mainly simple sugars [7]. A number of steps could be taken if oligosaccharide yield is to be maximized: use of highly concentrated starting substrate (lactose), lowering of the thermodynamic activity of water (for example using a micro-aqueous environment), modification of the enzyme, and removal of the desired product (oligosaccharides) from the reaction mixture.…”

Section: Introductionmentioning

confidence: 99%

“…Some information on the use of immobilized enzymes for this synthesis can be found in the literature [7,8]. It appears, however, that mass transfer limitations are an issue when immobilized enzymes are used [12].…”

Section: Introductionmentioning

confidence: 99%

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Membrane-assisted enzymatic production of galactosyl-oligosaccharides from lactose in a continuous process

Czermak¹,

Ebrahimi²,

Grau³

et al. 2004

Journal of Membrane Science

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Functional foods such as oligosaccharides have attained significant acceptance in Japan and are attracting interest elsewhere.Beneficial physiological properties are attributed to oligosaccharides. Here, we describe the continuous production of oligosaccharides from a low-cost substrate (lactose) in a continuous membrane-assisted reactor (both polymeric and inorganic membranes were tested). Different enzymes, a number of feed concentrations, and different average residence times were investigated. The enzymes were used in their native form. Retention and recycling of the enzyme was successful, while the products together with some unreacted substrate and byproducts were removed as the ultrafiltration permeate. For the ultrafiltration, a steady-state flux of about 20 l/m 2 hr was achieved. A maximum oligosaccharide concentration of over 40 %w/w was reached with an average residence time of 1 hr and a feed lactose concentration of 31 %w/w. Pilot scale experiments based on the laboratory tests are also reported.

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Section: Oligosaccharide Concentration Using Polymeric or Ceramic Memsupporting

confidence: 73%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Membrane-assisted enzymatic production of galactosyl-oligosaccharides from lactose in a continuous process

Czermak¹,

Ebrahimi²,

Grau³

et al. 2004

Journal of Membrane Science

View full text Add to dashboard Cite

show abstract

“…Triglyceride lipolysis is negligible because of the absence of lipase in LAB, but the weak proteolytic activity of LAB determines the lysis of 1 to 2% of the casein and liberation of amino acids and peptides (19). In parallel, bacterial enzymes can metabolize milk carbohydrates into a wide variety of oligosaccharides, some of which have prebiotic properties (20). FMBIFs also contain several types of growth factors and hormones and a range of components originating from the LAB themselves, from the cell walls (peptidoglycans, lipoteichoic acid), or from the cytoplasmic content (bacterial DNA) (21).…”

Section: What Are Fermented Products?mentioning

confidence: 99%