Galactooligosacáridos: producción, beneficios para la salud, aplicación en alimentos y perspectivas
DOI:
https://doi.org/10.17268/sci.agropecu.2015.01.07Palabras clave:
Alimentos funcionales, fibra dietaria, β-galactosidasa, reacción de transgalactosilación, oligosacáridos transgalactosilados, ingredientes bioactivosResumen
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.Citas
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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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