Enzymatic synthesis of galacto-oligosaccharides from concentrated sweet whey permeate and application thereof in dairy products
AssigneeAlpina Productos Alimenticios S.A.S.—BIC
InventorsBernadette Francisca KLOTZ CEBERIO, David ORREGO LÓPEZ
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Abstract
After whey protein concentration and recovery by ultrafiltration, the lactose in the permeate is further concentrated by nanofiltration, resulting in a retentate used as a substrate for enzymatic production of GOS by a β-galactosidase enzyme. A GOS ingredient is obtained, characterized by having between 30 and 95% of GOS, which could improve the organoleptic properties (in terms of texture and flavor) of the products in which it is applied, and also giving it prebiotic properties.
Claims14
An enzymatic process to obtain a GOS ingredient from whey permeate comprising:
- a) ultrafiltering (UF) sweet cheese whey to obtain a whey permeate and a retentate;
- b) nanofiltering the whey permeate obtained in step (a) to obtain a retentate (CWP);
- c) reacting the retentate (CWP) with β-galactosidase until a dilute GOS ingredient is obtained;
- d) inactivating the (3-galactosidase of the diluted GOS ingredient;
- and
- e) obtaining a concentrated GOS ingredient.
he process according to claim 1, wherein the CWP is concentrated by rotary evaporation to a lactose concentration between 25 to 35% on a wet basis.
A GOS ingredient from whey permeate comprising:
- protein between 0.3 and 5%;
- minerals between 0.1 and 3%;
- water between 50 and 80% (75%);
- galacto-oligosaccharides (GOS) between 30 and 99%;
- optionally, other soluble solids between 10 and 75%.
The GOS ingredient according to claim 10, characterized in that it contains DP2 (1-40%), DP3 (10-50%), and DP4 (10-60%).
Dependencies are inferred from the claim text.