Galactooligosacáridos: producción, beneficios para la salud, aplicación en alimentos y perspectivas

Ana Elizabeth Cavalcante Fai, Gláucia Maria Pastore

Resumen


Sintetizados a partir de la transgalactosilación de la lactosa, los galactooligosacáridos son carbohidratos no digeribles, siendo clasificados como ingredientes prebióticos de alto valor añadido. Estudios recientes atribuyen a estos oligosacáridos una serie de potenciales beneficios para la salud y prevención de enfermedades. Esta revisión aborda aspectos de la producción de estos compuestos y sus propiedades físicas y químicas, relacionándolos con su aplicación en la industria alimentaria. Más aún, se presentan los efectos fisiológicos y las perspectivas previstas para estos azúcares no convencionales desde la situación actual.

Palabras clave


Alimentos funcionales; fibra dietaria; β-galactosidasa; reacción de transgalactosilación; oligosacáridos transgalactosilados; ingredientes bioactivos

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Referencias


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Received: 05/12/14; Accepted: 25/01/15

Corresponding author: E-mail: bethfai@yahoo.com.br (A.E.C. Fai).




DOI: http://dx.doi.org/10.17268/sci.agropecu.2015.01.07

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