Influence of Type of Substrate and Enzyme Concentration on Formation of Galacto-oligosaccharides

Abstract

Different substrates and different concentrations of enzyme (Maxilact LX 5000) for galacto-oligosaccharides synthesis were tested. Lactose in phosphate buffer (138 mmol/l), ultrafiltration permeate (115 mmol/l), recombined whey (136 mmol/l) were used as substrates. Concentrations of used enzyme were from 0.15 to 15 U/ml for lactose in buffer, from 0.12 U/ml to 1.5 U/ml for ultrafiltration permeate and 1.5 U/ml for recombined whey. Reaction products were analysed by HPLC. There was obtained 6.4 ± 0.4 mmol/l of galacto-oligosaccharides (GOS) for lactose in buffer, it means that 0.0633 ± 0.0025 g/g of lactose was converted to GOS. The conversions of lactose to GOS for recombined whey and ultrafiltration permeate were 0.0669 ± 0.0079 and 0.0920 ± 0.0010 g/g. There was obtained 7.3 ± 0.1 mmol/l of GOS for ultrafiltration permeate and for recombined whey 5.9 ± 0.1 mmol/l of GOS.

Synthesis of prebiotic carbohydrates derived from cheese whey permeate by a combined process of isomerisation and transgalactosylation

“…However, few studies dealing with the production of GOS from cheese WP using β ‐galactosidase from B. circulans have been carried out . In this sense, it is noteworthy to indicate that substantial differences in terms of yield and oligosaccharide composition between the production of GOS from model systems consisting of lactose in buffered solutions and their production from WP could be expected owing to the influence of other permeate ingredients such as mineral salts . Furthermore, considering the relationship between the structure and prebiotic activity of oligosaccharides, the synthesis of new lactulose‐derived oligosaccharides has recently been reported in order to find new prebiotics with improved or complementary properties …”

Synthesis of Galactooligosaccharides in Milk and Whey: A Review

“…24 and 92). In contrast, Hellerová and Čurda () obtained a slightly higher yield (6.7% compared to 6.3%) in sweet whey compared to buffer (Table , no. 25 and 93) at comparable initial lactose concentration and using the same enzyme source ( K. lactis ).…”

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Current enzymatic milk fermentation procedures

“…As the transgalactosylation activity always competes with hydrolysis in aqueous systems, like milk and whey, GOS mixtures always contain considerable amounts of remaining lactose and monosaccharides [42,43,45,48]. However, oligosaccharides have also been observed in bacterial fermented dairy products.…”