Comparison of the galacto-oligosaccharide forming activity of different β-galactosidases. Issue 2 (March 2015)

• Record Type: Journal Article
• Authors: Frenzel, Monika; Zerge, Katja; Clawin-Rädecker, Ingrid; Lorenzen, Peter Chr.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 60:Issue 2(2015:Mar.)
• Page Start: 1068
• Page End: 1071
• Publication Date: 2015-03
• Subjects: Galacto-oligosaccharide spectra -- β-galactosidases -- GOS-forming activity -- Glycosidic linkages; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2014.10.064
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Galacto-oligosaccharides (GOS) were synthesised by enzymatic transgalactosylation in UF-skimmed milk permeate fortified with lactose (40% w/w) using β-galactosidases (β-GAL) derived from Aspergillus aculeatus, Aspergillus oryzae, Kluyveromyces lactis and Bacillus circulans . GOS yields were assessed arithmetically after photometric determination of the sugar profile. GOS composition was characterised by HPAEC-PAD/MS analysis. The GOS yields, expressed as a percentage of the initial lactose content, were 41%, 21%, 13% and 11% with β-GALs from B. circulans, A. oryzae, A. aculeatus and K. lactis, respectively, under optimal conditions. Thus, the B. circulans enzyme revealed the highest affinity to transgalactosylation relative to hydrolysis. HPAEC-PAD/MS results showed similarities in GOS composition, especially with β-GAL from A. oryzae, A. aculeatus and K. lactis with a preference towards β-galactosyl residues β(1–6). GOS generated are mainly di-, tri- and a few tetra-saccharides. Only the B. circulans β-GAL formed above all penta-saccharides, mainly via β1-4 glycosidic linkages.