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Kinetics of lactose hydrolysis and galactooligosaccharides formation in beverages based on goat’s milk and its permeate

Food Science and Biotechnology 2019년 28권 5호 p.1529 ~ 1534
 ( Kaczynski Lukasz K. ) - Poznan University of Life Sciences Faculty of Food Science and Nutrition Department of Dairy Products Quality

 ( Cais-Sokolinska Dorota ) - Poznan University of Life Sciences Faculty of Food Science and Nutrition Department of Dairy Products Quality
 ( Szwengiel Artur ) - Poznan University of Life Sciences Faculty of Food Science and Nutrition Department of Fermentation and Biosynthesis

Abstract


The aim of this work was the analysis of galactooligosaccharides (GOS) formation in a model mixture of goat’s milk and its permeate from microfiltration and further concentration by ultrafiltration based on the hydrolysis and transgalactosylation of lactose under various temperature and time regimes. These reactions were catalyzed by a β-galactosidase from Kluyveromyces lactis. Simultaneous hydrolysis and transgalactosylation of the milk lactose was carried out at 37, 40, and 43 °C for 6 h. The maximum GOS content in the mixture was obtained at 37 °C after 20 min. It was 6.9% of the total sugars and the degree of lactose hydrolysis was 13.3%. This was about 10% more GOS than in milk. The mixture containing GOS had a faster maximum acidification rate, 33% greater than before transgalactosylation.

키워드

Galactooligosaccharides; GOS; Goat milk; Lactose; Permeate
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