Preparation of galactooligosaccharides and their application in a yogurt-type product

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Preparation of galactooligosaccharides and their application in a yogurt-type product

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Preparation of galactooligosaccharides and their application in a yogurt-type product

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

<a href="/cs/project/QK22010186" target="_blank" >QK22010186: Postbiotika, bakteriální exopolysacharidy a nové oligosacharidy pro funkční synbiotické fermentované výrobky</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů