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Galacto-Oligosaccharide (GOS) Synthesis during Enzymatic Lactose-Free Milk Production: State of the Art and Emerging Opportunities. BEVERAGES 2022. [DOI: 10.3390/beverages8020021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Much attention has recently been paid to β-Galactosidases (β-D-galactoside galactohidrolase; EC 3.2.1.23), commonly known as lactases, due to the lactose intolerance of the human population and the importance of dairy products in the human diet. This enzyme, produced by microorganisms, is being used in the dairy industry for hydrolyzing the lactose found in milk to produce lactose-free milk (LFM). Conventionally, β-galactosidases catalyze the hydrolysis of lactose to produce glucose and galactose in LFM; however, they can also catalyze transgalactosylation reactions that produce a wide range of galactooligosaccharides (GOS), which are functional prebiotic molecules that confer health benefits to human health. In this field, different works aims to identify novel microbial sources of β-galactosidase for removing lactose from milk with the relative GOS production. Lactase extracted from thermophilic microorganisms seems to be more suitable for the transgalactosylation process at relatively high temperatures, as it inhibits microbial contamination. Different immobilization methods, such as adsorption, covalent attachment, chemical aggregation, entrapment and micro-encapsulation, have been used to synthesize lactose-derived oligosaccharides with immobilized β-galactosidases. In this mini-review, particular emphasis has been given to the immobilization techniques and bioreactor configurations developed for GOS synthesis in milk, in order to provide a more detailed overview of the biocatalytic production of milk oligosaccharides at industrial level.
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Raza A, Iqbal S, Shah FUH, Ahmad Z, Rehman MA, Waseem M, Usman M. Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Skryplonek K, Henriques M, Gomes D, Viegas J, Fonseca C, Pereira C, Dmytrów I, Mituniewicz-Małek A. Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers. J Dairy Sci 2019; 102:7838-7848. [PMID: 31255280 DOI: 10.3168/jds.2019-16556] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Accepted: 04/24/2019] [Indexed: 11/19/2022]
Abstract
Frozen yogurt is a type of dairy product that is considered to be a more healthful alternative to conventional ice cream due to its lower fat content and the presence of viable lactic acid bacteria. Lactose-free products are a growing trend in the dairy industry, and lactose-free yogurts and ice creams can both be found on the market. However, lactose-free frozen yogurt has not yet reached the market. In this study, we aimed to investigate the effect of adding κ-carrageenan (0.05, 0.1, and 0.15%) and corn starch (1, 2, and 3%) on acidity, texture, viscosity, overrun, melting properties, color attributes, and sensory characteristics of lactose-free frozen yogurts. Lactose was reduced by enzymatic hydrolysis during the fermentation process. The effectiveness of the hydrolysis was measured by HPLC, and lactose was reduced to 0.05% after 80 min of incubation with the enzyme. The addition of stabilizers did not change overrun and melting properties of frozen yogurt, but it did affect pH, titratable acidity, and color parameters. The product with 0.15% κ-carrageenan had the highest hardness and stickiness values. Moreover, κ-carrageenan had a positive effect on sensory attractiveness of lactose-free frozen yogurt, and it reduced the coarse texture in comparison with the control without stabilizers. A lactose-free frozen yogurt with good quality and nutritional characteristics was produced, particularly with the use of κ-carrageenan as stabilizer.
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Affiliation(s)
- Katarzyna Skryplonek
- West Pomeranian University of Technology, Faculty of Food Sciences and Fisheries, Department of Dairy Technology and Food Storage, Papieża Pawła VI street 3, 71-459 Szczecin, Poland.
| | - Marta Henriques
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal; Research Center for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - David Gomes
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Jorge Viegas
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Catarina Fonseca
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Carlos Pereira
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal; Research Center for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Izabela Dmytrów
- West Pomeranian University of Technology, Faculty of Food Sciences and Fisheries, Department of Dairy Technology and Food Storage, Papieża Pawła VI street 3, 71-459 Szczecin, Poland
| | - Anna Mituniewicz-Małek
- West Pomeranian University of Technology, Faculty of Food Sciences and Fisheries, Department of Dairy Technology and Food Storage, Papieża Pawła VI street 3, 71-459 Szczecin, Poland
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Zhang W, Poojary MM, Olsen K, Ray CA, Lund MN. Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6350-6358. [PMID: 31083944 DOI: 10.1021/acs.jafc.9b01532] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
α-Dicarbonyls are reactive intermediates formed during Maillard reactions and carbohydrate degradation. The formation of seven α-dicarbonyls was characterized in solutions containing dairy related carbohydrates (galactose, glucose, lactose, and galacto-oligosaccharides (GOS)) during incubations at 40 and 50 °C with and without Nα-acetyl-l-lysine at pH 6.8 for up to 2 months. The concentrations of α-dicarbonyls in samples of monosaccharides with Nα-acetyl-l-lysine were found to be 3-deoxyglucosone (3-DG) > 3-deoxygalactosone (3-DGal) > glyoxal > glucosone, galactosone > methylglyoxal > diacetyl. The presence of Nα-acetyl-l-lysine resulted in up to 100-fold higher concentrations of C6 α-dicarbonyls but lesser formation of glyoxal in the monosaccharide-containing models compared to what was observed in the absence of Nα-acetyl-l-lysine. Galactose incubated with Nα-acetyl-l-lysine generated the highest concentrations of 3-DGal (up to 130 μM), glyoxal (up to 100 μM), and methylglyoxal (up to 9 μM) compared to the other carbohydrates during incubation. Surprisingly, 3-DG (1500 μM) and 3-DGal (80 μM) were formed at levels of 2 orders of magnitude higher in solutions of GOS in the absence of Nα-acetyl-l-lysine as compared to the other carbohydrates at 40 °C, while GOS generated the lowest levels of glyoxal. GOS are widely used as an ingredient in various types of foods products, and it is therefore of importance to consider the risk of generating high levels of the reactive C6 α-dicarbonyl, 3-DG, in these types of products. This study contributes to the understanding of major α-dicarbonyl formation as affected by the presence of primary amines in GOS-, lactose-, and galactose-containing solutions under moderate heating in liquid foods.
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Affiliation(s)
- Wei Zhang
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
| | - Mahesha M Poojary
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
| | - Karsten Olsen
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
| | - Colin A Ray
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences , University of Copenhagen , Blegdamsvej 3 , 2200 Copenhagen N , Denmark
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