Oligosaccharide Formation During Enzymatic Lactose Hydrolysis: A Literature Review.

In the course of lactose hydrolysis and due to the transgalactosydic reaction, the enzyme ß-galactosidase produces variable amounts of oligosaccharides (OS). From a nutritional point of view one has to avoid, or at least, minimize the formation of these OS, because since they are not hydrolyzed by the intestinal ß-galactosidase, these products contribute to the symptoms of lactose intolerance. The effects of enzyme source, substrate concentration, type of process, salts, temperature, pH, and degree of conversion on this side reaction have been reviewed.