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

Autores/as

  • Ana Elizabeth Cavalcante Fai Universidade Estadual de Campinas, Campinas
  • Gláucia Maria Pastore Universidade Federal do Estado do Rio de Janeiro, Rio de Janeiro

DOI:

https://doi.org/10.17268/sci.agropecu.2015.01.07

Palabras clave:

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

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.

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

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

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2015-03-31

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Cavalcante Fai, A. E., & Pastore, G. M. (2015). Galactooligosacáridos: producción, beneficios para la salud, aplicación en alimentos y perspectivas. Scientia Agropecuaria, 6(1), 69-81. https://doi.org/10.17268/sci.agropecu.2015.01.07

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