Preparation of galactooligosaccharides and their application in a yogurt-type product
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F25%3AN0000064" target="_blank" >RIV/26722861:_____/25:N0000064 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Preparation of galactooligosaccharides and their application in a yogurt-type product
Original language description
This work is focused on the preparation of galactooligosaccharides (GOS) and the evaluation of chemical, microbiological, and sensory parameters during their application in a fermented yogurt type product with probiotics. GOS were made from a solution of dried whey and skim milk containing 25% (w/w) lactose using a new enzyme with high transgalactosylation activity Nurica (Danisco A/S). The saccharides were analysed by HPLC – the monosaccharides were determined on ion exclusion H+ Polymer column using a refractive index detector. HILIC column and an evaporative light scattering detector were used for the oligosaccharide analysis. The high initial lactose content enables a high yield of 56% GOS (i.e. conversion of lactose to GOS) to be achieved. Most of the galactose was incorporated into GOS - the residual galactose (0.5%) was 10 times lower than the residual glucose. The degree of polymerization of the GOS was in the range from 2 to 5. The obtained GOS were applied to yogurt with a probiotic culture of Bifidobacterium animalis ssp. lactis in amounts of 0, 2, 10, and 20% (w/w). The yogurts were stored and monitored for 9 weeks. Bifidobacteria showed counts higher than 106 CFU/g throughout the storage period. GOS were not significantly utilized during fermentation and their changes during storage were also insignificant. The sensory analysis revealed the overall acceptability of the prepared yogurts, the dose of 20% (w/w) GOSP led to a sweeter taste. Citace: Čurda L., Macůrková A., Hyršlová I., Štětina J.: Preparation of galactooligosaccharides and their application in a yogurt-type product.. Ostatní – poster. Konference: 15th International Joint Meeting GLUPOR 15 & GLYCOTwinning 2025, Coimbra, 15.–17. September 2025.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)
Result continuities
Project
<a href="/en/project/QK22010186" target="_blank" >QK22010186: Postbiotics, bacterial exopolysaccharides and new oligosaccharides for functional synbiotic fermented products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů