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Formation of Oligosaccharides During ß-Galactosidase Action on Lactose

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

The formation of oligosaccharides or polysaccharides by transgalactosidation reactions during hydrolysis of lactose in acid whey by ß-galactosidase from Aspergillus niger was studied. Five benzidine-positive carbohydrates, other than lactose, galactose, or glucose, were formed after ßgalactosidase action on 4% lactose at pH 4.5. These compounds, tentatively identified as oligosaccharides, comprised 1 to 2% of the total lactose in acid whey. Oligosaccharides were influenced by substrate concentration and reaction time. At the initial stage, oligosaccharides with Rf values less than lactose attained maximum production in 18 to 25% lactose, whereas those with Rf values higher than lactose attained maximum production in 7 to 10% lactose in acid whey concentrates.