Method for producing galactooligosaccharides
Suggested is method for producing galactooligosaccharides, comprising the following steps: (i) Providing an aqueous milk sugar solution; (ii) Sterilising the milk sugar solution; (iii) Performing a transgalactosilation of the milk sugars present in the sterilised milk sugar solution of step (ii) by adding at least one beta-galactosidase within its optimum temperature and pH value intervals for a period of at least 30 minutes, obtaining a reaction mixture; (iv) Inhibiting the enzyme mass in the reaction mixture of step (iii), and (v) Confectioning the reaction mixture of step (iv), Wherein (a) The enzyme mass is wholly or partly inhibited by setting a pH value outside the activity optimum of the enzymes; (b) The reaction mixture, together with the inhibited enzyme mass, is subjected to filtration, obtaining a retentate (R1) and a permeate (P1); (c) The inhibited amount of enzymes is separated as a retentate (R1) and is fed back to step (iii); and (d) The permeate (P2) containing the galactooligosaccharides is passed on to step (v).
1. 1 . A method for producing galactooligosaccharides, comprising the following steps:
(i) providing an aqueous milk sugar solution;
(ii) sterilising the milk sugar solution;
(iii) performing a transgalactosilation of the milk sugars present in the sterilised milk sugar solution of step (ii) by adding at least one beta-galactosidase within its optimum temperature and pH value intervals for a period of at least 30 minutes, obtaining a reaction mixture;
(iv) wholly or partly inhibiting the enzyme mass in the reaction mixture of step (iii) by increasing the PH value at least two units outside the pH of optimum activity of the enzymes by adding at least one base;
(v) performing a filtration of the reaction mixture of step (iv), together with the inhibited enzyme mass, to obtain a retentate (R1) containing an inhibited amount of the enzymesand a permeate (P1) containing the galactooligosaccharides;
(vi) feeding the retentate (R1) back to step (iii); and
(vii) confectioning the permeate (P1) of step (v).
2. The method of claim 1 , wherein an aqueous lactose solution, acid whey, or milk permeate is employed as the milk sugar solution.
3. The method of claim 1 , wherein milk sugar solutions having a dry matter of about 25 to about 50% by weight are employed.
4. The method of claim 1 , wherein sterilisation is caused by high-temperature treatment.
5. The method of claim 4 , wherein the high-temperature treatment is performed at a temperature within the range of about 70 to about 150° C. and for about 3 to about 300 seconds.
6. The method of claim 1 , wherein enzymes from Aspergillus oryzae and/or Bacillus circulans are employed as beta-galactosidase.
7. The method of claim 6 , wherein transgalactosilation is performed by adding beta-galactosidase from Aspergillus oryzae at a temperature within the range of about 50 to about 60° C. and a pH value of about 4 to about 5.
8. The method of claim 6 , wherein transgalactosilation is performed by adding beta-galactosidase from Bacillus circulans at a temperature within the range of about 45 to about 55° C. and a pH value of about 5.5 to about 6.5.
9. The method of claim 1 , wherein transgalactosilation is performed for a period of about 60 to about 600 min.
10. The method of claim 1 , wherein the deactivated enzyme mass is separated by ultrafiltration.
11. The method of claim 1 , wherein the permeate P1 is subjected to nanofiltration, the monosaccharides contained are separated as the permeate P2, and the purified retentate R2 is further processed.
12. The method of claim 1 , wherein the permeate P1 is treated with a lactose digesting yeast, the yeast is separated after treatment, and the filtrate is further processed.
13. The method of claim 1 , wherein the transgalactosilation product is concentrated before drying.
14. The method of claim 1 , wherein the transgalactosilation product is subjected to spray drying.
15. The method of claim 1 , comprising, in step (iv), increasing the pH value to at least 7.
16. The method of claim 15 , comprising, in step (iv), increasing the pH value to 8-12.
17. The method of claim 16 , comprising, in step (iv), increasing the pH value to 9-10.