Perspectives on the biotechnological production and potential applications of lactosucrose: A review

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Sara C. Silvério (Author) Other; Eugénia A. Macedo (Author) FEUP; José A. Teixeira (Author) Other; Lígia R. Rodrigues (Author) Other

Journal

Title: Journal of Functional Foods

Vol. 19 No. Part A

Pages: 74-90

ISSN: 1756-4646

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 15 Citations

ISI Web of Science

Scopus - 24 Citations

Scientific classification

CORDIS: Technological sciences

FOS: Engineering and technology

Associated Projects

LSRE-LCM - Laboratório de Processos de Separação e Reação - Laboratório de Catálise e Materiais

Other information

Authenticus ID: P-00G-VN0

DOI: 10.1016/j.jff.2015.09.014

Abstract (EN): Lactosucrose is a synthetic trisaccharide composed of galactose, glucose and fructose. This compound is obtained through enzymatic synthesis using lactose and sucrose as substrates. The enzymes involved in the process are able to catalyse both hydrolysis and transfer reactions. The yield and productivity of the process are usually affected by the occurrence of parallel hydrolysis of the newly formed product (lactosucrose). Therefore, it is important to find efficient strategies to avoid or minimize product degradation. Furthermore, in the last decades the demand for lactosucrose has significantly increased. This compound is considered a potential prebiotic and several beneficial effects associated to its consumption have been described. As a result, it has been included in the formulations of functional foods. This review covers the most relevant information about lactosucrose, including its synthesis and purification, beneficial effects at physiological level, and also its potential applications. © 2015 Elsevier Ltd.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 17