GALACTOSYL-OLIGOSACCHARIDE FORMATION DURING LACTOSE HYDROLYSIS - A REVIEW

Enzymatic hydrolysis of lactose is accompanied by galactosyl transfer to other sugars, thereby producing oligosaccharides. These are hydroly zed slowly, both in vitro and in vivo. They can be thought of as low m olecular weight, non-viscous, water-soluble, dietary fibre. They are c onsidered to be physiologically functional foods which promote the gro wth of bifidobacteria in the colon and a wide variety of health benefi ts has been claimed in connection with this effect. This article revie ws the mechanism of oligosaccharide formation, and then discusses the amount and nature of the products as well as the factors which influen ce them. The appearance and disappearance of oligosaccharides is explo red through consideration of the kinetics of tranferase activity. The consequences of oligosaccharide formation for dairy processing, food a nalysis, nutrition and health are then briefly discussed. (C) 1998 Els evier Science Ltd. All rights reserved.