@inbook{
author = "Simović, Milica and Ćorović, Marija and Bezbradica, Dejan and Milivojević, Ana and Banjanac, Katarina",
year = "2019",
abstract = "The growing interest in functional foods and their beneficial effects
on human health, yielded due interest in the field of obtaining novel
bioactive ingredients featuring enhanced physiological and
physical/chemical characteristics. Accordingly, the considerable attention
of the scientific community during the last decades was attributed to β-
galactosidase synthetic activity. Namely, under the specific conditions, β-
galactosidase catalyzes reaction of transgalactosylation resulting in the
formation of a diverse mixture of highly valuable products named
galacto-oligosaccharides (GOS). Owing to the specific structure, GOS are
primarily recognized as products with the pronounced prebiotic activity
and favorable impact on overall human well-being, however, their wide
application in the food and pharmaceutical industry is additionally
ensured by their high thermal and acid stability, excellent taste quality,
low sweetness and caloric value.
Throughout this chapter, different aspects related to the recent
advances in GOS production and purification, as well as their application
with emphasis on their prebiotic role, will be covered. Likewise, different
challenges and future perspectives will be discussed",
publisher = "2019 Nova Science Publishers, Inc.",
journal = "Beta-Galactosidase:Properties, Structure and Functions",
booktitle = "Galacto-Oligosaccharide Synthesis by Transgalactosylation Activity of β-Galactosidase: Recent Trends, Challenges and Future Perspectives",
pages = "167-117",
url = "https://hdl.handle.net/21.15107/rcub_technorep_5988"
}
