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An efficient process for obtaining prebiotic oligosaccharides derived from lactulose using isomerized and purified
Carlos Sabater1, Agustín Olano1, Marin Prodanov2
1Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación CIAL, Madrid, Spain.
Journal of the Science of Food and Agriculture
|April 19, 2017
Summary
Whey permeate (WP) can be converted into prebiotic oligosaccharides through chemical isomerization and enzymatic synthesis. This efficient method yields high concentrations of valuable prebiotic compounds from WP.
Area of Science:
- Biotechnology
- Food Science
- Carbohydrate Chemistry
Background:
- Whey permeate (WP) is a promising source for synthesizing prebiotic oligosaccharides.
- Previous methods focused on WP utilization for prebiotic synthesis.
Purpose of the Study:
- To develop an efficient method for synthesizing prebiotic oligosaccharides from whey permeate.
- To optimize combined chemical and enzymatic reactions for oligosaccharide production.
Main Methods:
- Chemical isomerization of concentrated WP using sodium borate catalyst.
- Purification of isomerized WP (IWP) using anion-exchange resins to remove boron.
- Enzymatic synthesis of prebiotic oligosaccharides using β-galactosidase from Bacillus circulans.
Main Results:
- Lactulose levels reached 155.5 g/L after 30 min isomerization.
- Boron was reduced to <1 ppm in IWP without lactulose loss.
- Prebiotic compounds reached 690 g/kg WP after 3 h transglycosylation.
Conclusions:
- Combined chemical-enzymatic approach with IWP purification is effective for prebiotic oligosaccharide synthesis.
- This method offers an efficient route to high-value prebiotic compounds from WP.