Industrial Applications of Galactooligosaccharides

Leusen, Ellen van; Torringa, E.; Groenink, Paul; Kortleve, Pieter; Geene, Renske; Schoterman, Margriet H. C.; Klarenbeek, Bert

doi:10.1002/9781118817360.ch25

Cited by 15 publications

(18 citation statements)

References 69 publications

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“…The concentration of lactulose and all its derivatives of higher DP, did not undergo modifications as a consequence of the processing of apple juice and sodium citrate buffer, probably due to the low pH value. These results are in agreement with those previously reported for Vivinal Ò GOS heated at 100°C in a model system of pH 3 (Van Leusen et al, 2014). Klewicki (2007) studied the stability of apple beverages (pH 3.4) against treatments at 95°C, 3 s followed by 84°C, 20 min and a slight decrease of 1-2% was observed in the content of GOS.…”

Section: Effect Of Processing Of Apple Juicesupporting

confidence: 94%

Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice

et al. 2015

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The scientific evidence on the bioactivity of oligosaccharides from lactulose has encouraged us to study their physicochemical modifications during the processing of milk and apple juice. The carbohydrate fraction with a degree of polymerization ⩾3 was stable in milk heated at temperatures up to 100°C for 30min and in apple juice heated up to 90°C for 15min. An assessment of the Maillard reaction in heated milk pointed out a higher formation of furosine in milk with oligosaccharides from lactulose as compared to its counterpart without this ingredient, due to a higher presence of galactose. The organoleptic properties of juice with oligosaccharides from lactulose were acceptable and similar to those of apple juice with commercial galactooligosaccharides. The results presented herein demonstrate that oligosaccharides from lactulose can be used as prebiotic ingredients in a wide range of functional foods, including those intended for diabetics and lactose intolerant individuals.

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Section: Effect Of Processing Of Apple Juicesupporting

confidence: 94%

Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice

et al. 2015

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“…Acidification is responsible for texture, and aroma of yogurt (Costa, Balthazar, Franco, Mársico, Cruz & Conte, 2014). With respect to prebiotics, different types of carbohydrates, such as inulin of different chain lengths (Kip, Meyer & Jellema, 2006), fructooligosaccharides (FOS) (Akalin, Fenderya, & Akbulut, 2004;Akalin, Gönç, Ünal & Fenderya 2007), galactooligosaccharides (GOS) (van Leusen et al 2014), resistant starch and lactulose (Nobakhti, Ehsani, Mousavi & Mortazavian, 2009) have been used in manufacture of yogurt and other fermented milks.…”

Section: Introductionmentioning

confidence: 99%

Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts

Delgado-Fernández

Corzo

Olano

et al. 2019

International Dairy Journal

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This work investigates the feasibility of manufacturing yogurts with three prebiotics: fructooligosaccharides (FOS), galactooligosaccharides (GOS) or lactulose added at two concentrations (2 and 4%, w/v). Physicochemical and microbial characterization was conducted on the effect of prebiotics on acidification, viability of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, lactose and prebiotic consumption and production of organic acids during fermentation (up to 6 hours) and cold storage (for 28 days). The main findings revealed that GOS and FOS remained unaltered throughout fermentation and cold storage, while the viability of starter culture was similar to that observed in the control yogurt. Yogurts manufactured with 4% lactulose showed a significant decrease of lactulose content associated with a lower decrease of lactose relative to the control. This effect was associated to a significant increase (2.2 log10 cfu/mL) in L. delbrueckii ssp. bulgaricus and a relatively lower decrease (1.0 log10 cfu/mL) in S. thermophilus at the end of cold storage.

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“…These compounds exhibit remarkable prebiotic potential and their consumption ensures hosts' overall wellbeing since they are believed to support an improvement of lactose digestion and mineral absorption, reduction of serum cholesterol level, diminishing the risk of cancer, and enhancement of the host's immune system (Sangwan et al, 2011;Lamsal, 2012). Moreover, GOS are distinguished by high thermal and acid stability, excellent taste quality, low sweetness and caloric value that secure its wide application in the food industry (Van Leusen et al, 2014;Singla & Chakkaravarthi, 2017). Therefore, transgalactosylation can tune whey into value-added product (Nath et al, 2016;Fischer & Kleinschmidt, 2018) that can be further on utilized as food and feed functional ingredient (Fonseca et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Whey valorization using transgalactosylation activity of immobilized β‐galactosidase

Simović

Milivojević

Ćorović

et al. 2019

Int J of Food Sci Tech

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Summary Whey represents a significant dairy industry by‐product that has recently received due attention based on the rich nutrient composition and significant transformation potential. Hereby, we investigated a possibility of whey lactose bioconversion into prebiotic compounds, galacto‐oligosaccharides (GOS) using β‐galactosidase transgalactosylation activity. The results showed that whey could be successfully used for GOS synthesis, since the highest GOS concentration (around 62 g L−1) was obtained batchwise using 40% (w/w) sweet whey powder solution under optimum conditions (50°C, pH 4.5). Nevertheless, an efficient immobilized preparation using methacrylic Lifetech ECR8409 immobilization carrier was developed, enabling additional process improvement and ensuring at least 4 reaction cycles with unchanged yields and 2.5‐ fold enhanced productivity in comparison to the soluble enzyme. Therefore, this study provides a valuable contribution to the efficient and economical valorization of whey, which can be further on utilized as functional food and feed constituent.

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Industrial Applications of Galactooligosaccharides

Cited by 15 publications

References 69 publications

Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice

Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice

Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts

Whey valorization using transgalactosylation activity of immobilized β‐galactosidase

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