Galactosyl-oligosaccharide formation during lactose hydrolysis: A review |
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| Affiliation: | 2. Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;1. Faculty of Health, University of Canberra, Bruce, ACT 2617, Australia;2. Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Bruce, ACT 2617, Australia;3. School of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia;4. Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, VIC 3030, Australia;5. Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece;6. Department of Kinesiology and Health, School of Arts and Sciences, Rutgers University, NJ, USA;1. Rusenski University “Angel Kanchev”, Filial Razgrad, Department of Biotechnology, Aprilsko vastanie Str.1, Razgrad, Bulgaria;2. University “Prof. A.Zlatarov”, Department of Biotechnology, Prof Y.Yakimov Str.1, 8010 Burgas, Bulgaria |
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| Abstract: | Enzymatic hydrolysis of lactose is accompanied by galactosyl transfer to other sugars, thereby producing oligosaccharides. These are hydrolyzed slowly, both in vitro and in vivo. They can be thought of as low molecular weight, non-viscous, water-soluble, dietary fibre. They are considered to be physiologically functional foods which promote the growth of bifidobacteria in the colon and a wide variety of health benefits has been claimed in connection with this effect. This article reviews the mechanism of oligosaccharide formation, and then discusses the amount and nature of the products as well as the factors which influence them. The appearance and disappearance of oligosaccharides is explored through consideration of the kinetics of tranferase activity. The consequences of oligosaccharide formation for dairy processing, food analysis, nutrition and health are then briefly discussed. |
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