Prebiotic skimmed UHT milk: advances in enzimatic conversion of lactose to galacto-oligosaccharides / Leite UHT numerado prebiotico: avanços na conversão enzimática de lactose a galacto-oligosacaridas
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Veras |
Texto Completo: | https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/9771 |
Resumo: | Galacto-oligosaccharides (GOS) are oligosaccharides with prebiotic properties derived from lactose. The milk has a favorable pH for the action of the ?-galactosidase enzyme produced by Kluyveromyces lactis and in this way may favor the hydrolysis of lactose and the synthesis of GOS. This work aimed to investigate the efficiency of the enzymatic conversion of lactose to GOS in skimmed UHT milk to obtain a dairy raw material with the presence of GOS and reduced lactose content. The best conditions of lactose and enzyme concentrations, and temperature, by enzymatic conversion of lactose, through surface response methodology following a 2³ experimental design (data not published), were investigated in reaction systems during the period of time inferior to that previously performed to favor reduced lactose content and the formation of GOS in skim milk. The carbohydrate analysis was performed by HPLC-IR (High Performance Liquid Chromatography- Refractive Index Detector). A skimmed dairy product was obtained with reduced lactose content (0.66% w/v) and GOS (0.96% w/v). The process was executed in 1.5 hours, at 30° C, with 10% lactose (w/v), and 5 U.mL-1 of enzyme. Once the process was controlled, it was possible to develop dairy products with prebiotics that feature health benefits. |
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Prebiotic skimmed UHT milk: advances in enzimatic conversion of lactose to galacto-oligosaccharides / Leite UHT numerado prebiotico: avanços na conversão enzimática de lactose a galacto-oligosacaridas?-galactosidaseKluyveromyces lactisTransgalactosilation.Galacto-oligosaccharides (GOS) are oligosaccharides with prebiotic properties derived from lactose. The milk has a favorable pH for the action of the ?-galactosidase enzyme produced by Kluyveromyces lactis and in this way may favor the hydrolysis of lactose and the synthesis of GOS. This work aimed to investigate the efficiency of the enzymatic conversion of lactose to GOS in skimmed UHT milk to obtain a dairy raw material with the presence of GOS and reduced lactose content. The best conditions of lactose and enzyme concentrations, and temperature, by enzymatic conversion of lactose, through surface response methodology following a 2³ experimental design (data not published), were investigated in reaction systems during the period of time inferior to that previously performed to favor reduced lactose content and the formation of GOS in skim milk. The carbohydrate analysis was performed by HPLC-IR (High Performance Liquid Chromatography- Refractive Index Detector). A skimmed dairy product was obtained with reduced lactose content (0.66% w/v) and GOS (0.96% w/v). The process was executed in 1.5 hours, at 30° C, with 10% lactose (w/v), and 5 U.mL-1 of enzyme. Once the process was controlled, it was possible to develop dairy products with prebiotics that feature health benefits.Brazilian Journals Publicações de Periódicos e Editora Ltda.2020-05-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/977110.34117/bjdv6n5-155Brazilian Journal of Development; Vol. 6 No. 5 (2020); 25898-25908Brazilian Journal of Development; Vol. 6 Núm. 5 (2020); 25898-25908Brazilian Journal of Development; v. 6 n. 5 (2020); 25898-259082525-8761reponame:Revista Verasinstname:Instituto Superior de Educação Vera Cruz (VeraCruz)instacron:VERACRUZenghttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/9771/819910.34117/bjd.v6i5.9771.g8199Copyright (c) 2020 Brazilian Journal of Developmentinfo:eu-repo/semantics/openAccessNunes, Priscila Barbosa BezerraAndrade, Samara Alvachian CardosoSantos, Andrelina Maria PinheiroSilva, Tania Maria Sarmento daSilva, Girliane Regina daMachado, Erilane de Castro Lima2020-06-09T13:25:17Zoai:ojs2.ojs.brazilianjournals.com.br:article/9771Revistahttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/PRIhttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/oai||revistaveras@veracruz.edu.br2236-57292236-5729opendoar:2024-10-15T16:06:25.974589Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz)false |
dc.title.none.fl_str_mv |
Prebiotic skimmed UHT milk: advances in enzimatic conversion of lactose to galacto-oligosaccharides / Leite UHT numerado prebiotico: avanços na conversão enzimática de lactose a galacto-oligosacaridas |
title |
Prebiotic skimmed UHT milk: advances in enzimatic conversion of lactose to galacto-oligosaccharides / Leite UHT numerado prebiotico: avanços na conversão enzimática de lactose a galacto-oligosacaridas |
spellingShingle |
Prebiotic skimmed UHT milk: advances in enzimatic conversion of lactose to galacto-oligosaccharides / Leite UHT numerado prebiotico: avanços na conversão enzimática de lactose a galacto-oligosacaridas Nunes, Priscila Barbosa Bezerra ?-galactosidase Kluyveromyces lactis Transgalactosilation. |
title_short |
Prebiotic skimmed UHT milk: advances in enzimatic conversion of lactose to galacto-oligosaccharides / Leite UHT numerado prebiotico: avanços na conversão enzimática de lactose a galacto-oligosacaridas |
title_full |
Prebiotic skimmed UHT milk: advances in enzimatic conversion of lactose to galacto-oligosaccharides / Leite UHT numerado prebiotico: avanços na conversão enzimática de lactose a galacto-oligosacaridas |
title_fullStr |
Prebiotic skimmed UHT milk: advances in enzimatic conversion of lactose to galacto-oligosaccharides / Leite UHT numerado prebiotico: avanços na conversão enzimática de lactose a galacto-oligosacaridas |
title_full_unstemmed |
Prebiotic skimmed UHT milk: advances in enzimatic conversion of lactose to galacto-oligosaccharides / Leite UHT numerado prebiotico: avanços na conversão enzimática de lactose a galacto-oligosacaridas |
title_sort |
Prebiotic skimmed UHT milk: advances in enzimatic conversion of lactose to galacto-oligosaccharides / Leite UHT numerado prebiotico: avanços na conversão enzimática de lactose a galacto-oligosacaridas |
author |
Nunes, Priscila Barbosa Bezerra |
author_facet |
Nunes, Priscila Barbosa Bezerra Andrade, Samara Alvachian Cardoso Santos, Andrelina Maria Pinheiro Silva, Tania Maria Sarmento da Silva, Girliane Regina da Machado, Erilane de Castro Lima |
author_role |
author |
author2 |
Andrade, Samara Alvachian Cardoso Santos, Andrelina Maria Pinheiro Silva, Tania Maria Sarmento da Silva, Girliane Regina da Machado, Erilane de Castro Lima |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Nunes, Priscila Barbosa Bezerra Andrade, Samara Alvachian Cardoso Santos, Andrelina Maria Pinheiro Silva, Tania Maria Sarmento da Silva, Girliane Regina da Machado, Erilane de Castro Lima |
dc.subject.por.fl_str_mv |
?-galactosidase Kluyveromyces lactis Transgalactosilation. |
topic |
?-galactosidase Kluyveromyces lactis Transgalactosilation. |
description |
Galacto-oligosaccharides (GOS) are oligosaccharides with prebiotic properties derived from lactose. The milk has a favorable pH for the action of the ?-galactosidase enzyme produced by Kluyveromyces lactis and in this way may favor the hydrolysis of lactose and the synthesis of GOS. This work aimed to investigate the efficiency of the enzymatic conversion of lactose to GOS in skimmed UHT milk to obtain a dairy raw material with the presence of GOS and reduced lactose content. The best conditions of lactose and enzyme concentrations, and temperature, by enzymatic conversion of lactose, through surface response methodology following a 2³ experimental design (data not published), were investigated in reaction systems during the period of time inferior to that previously performed to favor reduced lactose content and the formation of GOS in skim milk. The carbohydrate analysis was performed by HPLC-IR (High Performance Liquid Chromatography- Refractive Index Detector). A skimmed dairy product was obtained with reduced lactose content (0.66% w/v) and GOS (0.96% w/v). The process was executed in 1.5 hours, at 30° C, with 10% lactose (w/v), and 5 U.mL-1 of enzyme. Once the process was controlled, it was possible to develop dairy products with prebiotics that feature health benefits. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-05-09 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/9771 10.34117/bjdv6n5-155 |
url |
https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/9771 |
identifier_str_mv |
10.34117/bjdv6n5-155 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/9771/8199 10.34117/bjd.v6i5.9771.g8199 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Brazilian Journal of Development info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Brazilian Journal of Development |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Brazilian Journals Publicações de Periódicos e Editora Ltda. |
publisher.none.fl_str_mv |
Brazilian Journals Publicações de Periódicos e Editora Ltda. |
dc.source.none.fl_str_mv |
Brazilian Journal of Development; Vol. 6 No. 5 (2020); 25898-25908 Brazilian Journal of Development; Vol. 6 Núm. 5 (2020); 25898-25908 Brazilian Journal of Development; v. 6 n. 5 (2020); 25898-25908 2525-8761 reponame:Revista Veras instname:Instituto Superior de Educação Vera Cruz (VeraCruz) instacron:VERACRUZ |
instname_str |
Instituto Superior de Educação Vera Cruz (VeraCruz) |
instacron_str |
VERACRUZ |
institution |
VERACRUZ |
reponame_str |
Revista Veras |
collection |
Revista Veras |
repository.name.fl_str_mv |
Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz) |
repository.mail.fl_str_mv |
||revistaveras@veracruz.edu.br |
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1813645450645864448 |