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Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

Published online by Cambridge University Press:  25 May 2015

Beatriz Padilla ,
Florencia Frau ,
Ana Isabel Ruiz-Matute ,
Antonia Montilla ,
Carmela Belloch ,
Paloma Manzanares  and
Nieves Corzo
Beatriz Padilla
Affiliation:
Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
Florencia Frau
Affiliation:
Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC−UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
Ana Isabel Ruiz-Matute*
Affiliation:
Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC−UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
Antonia Montilla
Affiliation:
Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC−UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
Carmela Belloch
Affiliation:
Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
Paloma Manzanares
Affiliation:
Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
Nieves Corzo
Affiliation:
Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC−UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
*
*For correspondence; e-mail: ana.ruiz@csic.es
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Abstract

β-Galactosidases from Kluyveromyces lactis and Kluyveromyces marxianus isolated from artisanal ewes’ milk cheeses, were used to transgalactosylate lactose from cheese whey permeate (WP). The content of galactooligosaccharides (GOS) obtained by transgalactosylation was comparable with that formed using pure lactose as substrate. In order to obtain a mixture with higher prebiotic oligosaccharide content, isomerisation of the transgalactosylated WP was carried out using sodium aluminate as catalyst. The transgalactosylated mixtures at 6 h of reaction contained amounts of prebiotic carbohydrates (tagatose, lactulose, GOS and oligosaccharides derived from lactulose, OsLu) close to 50 g/100 g of total carbohydrates for all the strains tested, corresponding to 322 g prebiotics/kg whey permeate. Thus, the suitability of this methodology to produce mixtures of dietary non-digestible carbohydrates with prebiotic properties from WP has been demonstrated, which is interesting for the food industry since it increases the value and the applicability of this by-product from cheese manufacture.

Keywords

Cheese whey permeatetransgalactosylationisomerisationKluyveromycesprebiotic oligosaccharides
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 3 , August 2015 , pp. 356 - 364
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

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