Galactooligosaccharides: production, health benefits, application to foods and perspectives

• Cavalcante Fai, Ana Elizabeth ^[1] ; Pastore, Gláucia Maria ^[2]
  1. [1] Universidade Federal do Estado do Rio de Janeiro

     Universidade Federal do Estado do Rio de Janeiro

     Brasil

     
  2. [2] Universidade Estadual de Campinas

     Universidade Estadual de Campinas

     Brasil

     
• Localización: Scientia Agropecuaria, ISSN-e 2306-6741, ISSN 2077-9917, Vol. 6, Nº. 1, 2015 (Ejemplar dedicado a: Scientia Agropecuaria), págs. 69-81
• Idioma: inglés
• Enlaces
  • Texto completo (pdf)
• Resumen

  • Synthesized from lactose transgalactosylation, galactooligosaccharides are non-digestible carbohydrates classified as prebiotic ingredients of high added value.  Recently studies associate potential health benefits and disease prevention properties to these oligosaccharides. This review involves production aspects and physicochemical properties of these compounds, correlated to their physiological effects and application in food industry. It was also presented some of the physiological effect and the perspectives for these non-conventional sugars from current viewpoint. DOI: 10.17268/sci.agropecu.2015.01.07