Authors: AhReum Park DeokKun Oh
Publish Date: 2009/11/27
Volume: 85, Issue: 5, Pages: 1279-1286
Abstract
Galactooligosaccharides have become the focus of a great deal of attention in the field of functional foods owing to their known health benefits and potential to improve the quality of many foods Because of these properties they are currently used as lowcalorie sweeteners in fermented milk products confectioneries breads and beverages In this article the characterization and product inhibition of many microbial βgalactosidases with transgalactosylation activities their galactooligosaccharide production from lactose and the application of galactooligosaccharides are reviewed A method for increasing galactooligosaccharide production by reducing product inhibition properties via the immobilization and structure modification of the enzymes is also introduced herein
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