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Galacto-oligosaccharide production using microbial beta-galactosidase: current state and perspectives
1Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea.
Applied Microbiology and Biotechnology
|November 28, 2009
Summary
Galacto-oligosaccharides (GOS) are functional food ingredients with health benefits. This review covers microbial beta-galactosidases for GOS production and methods to enhance yield by reducing product inhibition.
Area of Science:
- Food Science
- Biotechnology
- Enzymology
Background:
- Galacto-oligosaccharides (GOS) are gaining attention as functional food ingredients.
- They offer health benefits and improve food quality, used as low-calorie sweeteners in various products.
- Microbial beta-galactosidases with transgalactosylation activity are key for GOS production from lactose.
Purpose of the Study:
- To review the characterization and product inhibition of microbial beta-galactosidases.
- To discuss galacto-oligosaccharide production from lactose using these enzymes.
- To explore methods for enhancing GOS production through enzyme modification.
Main Methods:
- Review of literature on microbial beta-galactosidases and their transgalactosylation activities.
- Analysis of product inhibition factors affecting GOS yield.
- Introduction of enzyme immobilization and structure modification techniques.
Main Results:
- Characterization of various microbial beta-galactosidases and their inhibition by products.
- Understanding of GOS production mechanisms from lactose.
- Identification of strategies to overcome product inhibition for increased GOS yield.
Conclusions:
- Enzyme immobilization and structure modification can enhance galacto-oligosaccharide production.
- Optimizing beta-galactosidase activity is crucial for efficient GOS synthesis.
- Further research into enzyme engineering can improve functional food ingredient development.
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