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http://dx.doi.org/10.9713/kcer.2014.52.4.407

Research Trend of Lactulose Production from Lactose  

Lee, Ja Hyun (Department of Chemical and Biological Engineering, Korea University)
Yoo, Hah Young (Department of Chemical and Biological Engineering, Korea University)
Jung, Da Un (Department of Chemical and Biological Engineering, Korea University)
Park, Charnho (Department of Chemical and Biological Engineering, Korea University)
Song, Yoon Seok (Production Support Team, Jeonbuk Institute for Bioindustry)
Park, Chulhwan (Department of Chemical Engineering, Kwangwoon University)
Kim, Seung Wook (Department of Chemical and Biological Engineering, Korea University)
Publication Information
Korean Chemical Engineering Research / v.52, no.4, 2014 , pp. 407-412 More about this Journal
Abstract
Lactulose is well known for functional component in the food and pharmaceutical field and utilized in a wide variety of foods as a bifidus factor or functional ingredient for intestinal regulation. Lactulose synthesis can be classified into chemical and biological methods. In chemical methods, lactulose is synthesized by alkaline isomerization, but it has many disadvantages such as including product purification, lactulose degradation, side reactions and waste management. Therefore, the enzymatic synthesis methods were recently studied to solve these problems. ${\beta}$-galactosidase is a important enzyme in the dairy industry, because of the production of lactose-hydrolyzed products. Also, ${\beta}$-galactosidases can be utilized to synthesize lactulose from lactose by a trans-galactosylation reaction, using fructose as a galactosyl acceptor. However, the synthesis of lactulose from lactose is economically not suitable due to high levels of lactose price. This review summarizes the current state of lactulose production by chemical and biological processes.
Keywords
Lactulose; Whey; Lactose; Functional Component; Enzymatic Synthesis;
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Times Cited By KSCI : 1  (Citation Analysis)
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