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: Nunes, Priscila Barbosa Bezerra
• Data de Publicação: 2020
• Outros Autores: Andrade, Samara Alvachian Cardoso, Santos, Andrelina Maria Pinheiro, Silva, Tania Maria Sarmento da, Silva, Girliane Regina da, Machado, Erilane de Castro Lima
• 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
• topic: ?-galactosidase; Kluyveromyces lactis; Transgalactosilation.

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.