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Galacto-oligosaccharides

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Handbook of Food Bioactive Ingredients

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Abstract

Prebiotics are important components in functional foods. Galacto-oligosaccharides (GOS) are nondigestible oligosaccharides whose prebiotic condition has been conclusively proven. GOS are produced from lactose, which is a cheap commodity, usually in surplus from the cheese manufacturing industry. GOS synthesis is catalyzed by β-galactosidases that are cheap enzymes with a long record of use in the food industry for the production of low-lactose milk and dairies, so its use for GOS synthesis represents a remarkable technological opportunity. GOS have salient features that make them ideal for their incorporation into functional foods, especially in dairy products, so that a scheme of circular economy can be envisaged. Even though GOS production is well established at industrial level, several challenges remain that are related to the rather low yield of the kinetically controlled reaction of synthesis from lactose. This results in poor substrate utilization and complex downstream operations, so major efforts are devoted to developing better suited enzymes and cheaper and simpler downstream operations. This chapter focuses on GOS production within the framework of functional foods, with special emphasis on technological perspectives of their production, but basic aspects, like reaction mechanisms and mode of prebiotic action, are also revised.

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Authors and Affiliations

  1. Department of Biology, Faculty of Chemistry and Biology, Universidad de Santiago de Chile, (USACH), Santiago, Chile

    Carlos Vera

  2. School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile

    Cecilia Guerrero & Andrés Illanes

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  1. Carlos Vera
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  2. Cecilia Guerrero
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  3. Andrés Illanes
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Correspondence to Carlos Vera or Andrés Illanes .

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  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  2. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

  3. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

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  1. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

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Vera, C., Guerrero, C., Illanes, A. (2022). Galacto-oligosaccharides. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-81404-5_33-1

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  • DOI: https://doi.org/10.1007/978-3-030-81404-5_33-1

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-81404-5

  • Online ISBN: 978-3-030-81404-5

  • eBook Packages: Springer Reference Biomedicine and Life SciencesReference Module Biomedical and Life Sciences

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