title: Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces.
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.
authors.affiliation: Departamento de Biotecnología de Alimentos,Instituto de Agroquímica y Tecnología de Alimentos (CSIC),Avenida Agustín Escardino 7,46980 Paterna,Valencia,Spain.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Padilla
authors.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.
authors.forename: Florencia
authors.initials: F
authors.lastname: Frau
authors.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.
authors.forename: Ana Isabel
authors.initials: AI
authors.lastname: Ruiz-Matute
authors.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.
authors.forename: Antonia
authors.initials: A
authors.lastname: Montilla
authors.affiliation: Departamento de Biotecnología de Alimentos,Instituto de Agroquímica y Tecnología de Alimentos (CSIC),Avenida Agustín Escardino 7,46980 Paterna,Valencia,Spain.
authors.forename: Carmela
authors.initials: C
authors.lastname: Belloch
authors.affiliation: Departamento de Biotecnología de Alimentos,Instituto de Agroquímica y Tecnología de Alimentos (CSIC),Avenida Agustín Escardino 7,46980 Paterna,Valencia,Spain.
authors.forename: Paloma
authors.initials: P
authors.lastname: Manzanares
authors.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.
authors.forename: Nieves
authors.initials: N
authors.lastname: Corzo
mesh_terms: D017607:Aluminum Compounds / Q000737:chemistry; D000818:Animals; D002611:Cheese / Q000382:microbiology*; D004040:Dietary Carbohydrates; D005260:Female; D005690:Galactose / Q000378:metabolism*; D007536:Isomerism; D007716:Kluyveromyces / Q000201:enzymology*; D007792:Lactulose / Q000378:metabolism*; D009844:Oligosaccharides / Q000032:analysis / Q000096:biosynthesis*; D056692:Prebiotics / Q000032:analysis; D012756:Sheep; D017670:Sodium Compounds / Q000737:chemistry; D000067796:Whey / Q000737:chemistry; D001616:beta-Galactosidase / Q000378:metabolism*
chemical_list: D017607:Aluminum Compounds; D004040:Dietary Carbohydrates; D009844:Oligosaccharides; D056692:Prebiotics; D017670:Sodium Compounds; C539561:sodium aluminate; D007792:Lactulose; D001616:beta-Galactosidase; D005690:Galactose
keywords: Cheese whey permeate; Kluyveromyces; isomerisation; prebiotic oligosaccharides; transgalactosylation