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- Title
Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides.
- Authors
Limnaios, Athanasios; Tsevdou, Maria; Zafeiri, Eirini; Topakas, Evangelos; Taoukis, Petros
- Abstract
The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production. In this context, prebiotic galactooligosaccharides can be produced enzymatically from whey using commercially available β-galactosidases. A comparative study was conducted to assess the production of galactooligosaccharides from sweet and acid whey, thereby employing two commercial β-galactosidases from Aspergillus oryzae and Kluyveromyces lactis. The study considered the initial lactose content and enzyme load as variables. The maximum yields of galactooligosaccharides in concentrated sweet whey (15% w/v initial lactose) and raw acid whey (3.1% w/v initial lactose) reached 34.4 and 14.7% with lactase from Kluyveromyces lactis (0.13 U/mL), respectively. The corresponding galactooligosaccharide yields for lactase from Aspergillus oryzae were equal to 27.4 and 24.8% in the most concentrated sweet and acid whey, respectively, using enzyme loads of 2 U/mL in sweet whey and 1 U/mL in acid whey. Concerning the profile of the produced galactooligosaccharides, the Kluyveromyces lactis lactase hydrolyzed lactose more rapidly and resulted in higher levels of allolactose and lower levels of 6-galactosyl-lactose, compared to the lactase from Aspergillus oryzae, and achieved in both cases a polymerization degree of up to six.
- Subjects
YOGURT; ARRAIGNMENT; OLIGOSACCHARIDES; GREEK yogurt; KOJI; KLUYVEROMYCES marxianus
- Publication
Dairy, 2024, Vol 5, Issue 1, p78
- ISSN
2624-862X
- Publication type
Article
- DOI
10.3390/dairy5010007