Atnaujinkite slapukų nuostatas

Lactose-Derived Prebiotics: A Process Perspective [Kietas viršelis]

4.00/5 (2 ratings by Goodreads)
, (School of Biochemical Engineering, Pontificia Universidad Católica de Valparaķso, Chile), (School of Biochemical Engineering, Pontificia Univer), (School of Biochemical Engineering, Pontificia Universidad Católica de Valparaķso, Chile), ,
  • Formatas: Hardback, 312 pages, aukštis x plotis: 229x152 mm, weight: 660 g
  • Išleidimo metai: 06-Jul-2016
  • Leidėjas: Academic Press Inc
  • ISBN-10: 012802724X
  • ISBN-13: 9780128027240
Kitos knygos pagal šią temą:
Lactose-Derived Prebiotics: A Process PerspectiveDidesnis paveikslėlis
  • Formatas: Hardback, 312 pages, aukštis x plotis: 229x152 mm, weight: 660 g
  • Išleidimo metai: 06-Jul-2016
  • Leidėjas: Academic Press Inc
  • ISBN-10: 012802724X
  • ISBN-13: 9780128027240
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9780128027240.html
Raktažodžiai:

Lactose-Derived Prebiotics: A Process Perspective is the first scientific reference to provide a comprehensive technological overview of the processes to derive oligosaccharides from dairy for use in functional foods.

With their combined 90+ years in industry and research, the authors present the functional properties of prebiotics derived from lactose and the production technology required to make them.

The book is focused on process engineering, includes an overview of green chemistry processes involving enzyme biocatalysis, and provides detailed coverage of the use of whey lactose as raw material for producing oligosaccharides. The book’s focus on processes and products allows the reader to understand the constraints and impacts of technology on lactose-derived prebiotics.

    • Presents the challenges of and opportunities for deriving oligosaccharides from lactose
      • Details the technologies and methods required to produce lactose-derived prebiotics, including a comparison between chemical and enzymatic synthesis
          • Discusses the potential use of whey as a raw material for the synthesis of non-digestible lactose-derived oligosaccharides
            • Provides a process engineer perspective and includes valuable information about kinetics and reactor design for the enzymatic synthesis of lactose-derived oligosaccharides

            Daugiau informacijos

            Provides a thorough review of the present status, potential, and future trends of lactose-derived oligosaccharides as ingredients of functional foods and an overview of production methods. Covers the functional properties of prebiotics derived from lactose and the production technology required to make them.
            List of Contributors ix
            Preface xi
            1 Lactose: Production and Upgrading
            A. Illanes
            1.1 Whey as Raw Material for Lactose Production
            		1(7)
            1.1.1 Whey as End Product
            		2(1)
            1.1.2 Whey Fractionation
            		2(1)
            1.1.3 Whey Proteins and Peptides
            		3(1)
            1.1.4 Lactose
            		4(4)
            1.2 Technological Platform for Lactose Upgrading
            		8(7)
            1.2.1 Biogas
            		8(1)
            1.2.2 Bioethanol
            		9(3)
            1.2.3 Other Products of Fermentation
            		12(1)
            1.2.4 Single-Cell Protein
            		13(1)
            1.2.5 Recombinant Proteins
            		14(1)
            1.2.6 β-Galactosidase
            		15(1)
            1.3 Lactose Upgrading by Enzyme Biocatalysis
            		15(3)
            1.3.1 Lactose Hydrolysis
            		15(1)
            1.3.2 Lactose Esterification
            		16(1)
            1.3.3 Lactose Transgalactosylation
            		17(1)
            References
            		18(17)
            2 Functional Foods and Feeds: Probiotics, Prebiotics, and Synbiotics
            A. Illanes
            C. Guerrero
            2.1 New Trends in Human and Animal Feeding
            		35(1)
            2.2 Health-Promoting Foods: Functional Foods and Nutraceuticals
            		36(4)
            2.3 Probiotics: Concept, Present Status, Technological Goals, and Challenges
            		40(9)
            2.4 Prebiotics: Concept, Present Status, Technological Goals, and Challenges
            		49(15)
            2.4.1 Fructans
            		56(3)
            2.4.2 Galactans
            		59(1)
            2.4.3 Other NDOs With Prebiotic Potential
            		59(5)
            2.5 Synbiotics: Concept, Evaluation, Present Status, Technological Goals, and Challenges
            		64(2)
            2.6 Market Outlook
            		66(2)
            References
            		68(19)
            3 Lactose-Derived Nondigestible Oligosaccharides and Other High Added-Value Products
            C. Vera
            A. Illanes
            3.1 Production of Lactose-Derived Nondigestible Oligosaccharides: Chemical or Enzymatic?
            		87(2)
            3.2 Present Status and Technological Perspectives
            		89(4)
            3.2.1 Galacto-Oligosaccharides and Lactulose
            		90(1)
            3.2.2 Lactosucrose
            		90(1)
            3.2.3 Lactitol
            		90(2)
            3.2.4 Lactobionic Acid
            		92(1)
            3.2.5 Tagatose
            		92(1)
            3.2.6 Epilactose and Fructosyl-Galacto-Oligosaccharides
            		93(1)
            3.3 Market Outlook: Past, Present, and Future Perspectives
            		93(11)
            3.3.1 Galacto-Oligosaccharides
            		93(3)
            3.3.2 Lactulose
            		96(2)
            3.3.3 Lactosucrose
            		98(1)
            3.3.4 Lactitol
            		99(1)
            3.3.5 Lactobionic Acid
            		100(1)
            3.3.6 Tagatose
            		101(3)
            References
            		104(7)
            4 Enzymatic Production of Galacto-Oligosaccharides
            A. Illanes
            C. Vera
            L. Wilson
            4.1 Galacto-Oligosaccharides as Prebiotics
            		111(5)
            4.2 Enzymatic Synthesis of Galacto-Oligosaccharides: Whole Cells, Free and Immobilized Enzymes
            		116(29)
            4.2.1 Synthesis of Galacto-Oligosaccharides With Whole Cell Systems
            		117(2)
            4.2.2 Synthesis of Galacto-Oligosaccharides With Isolated Enzymes
            		119(9)
            4.2.3 Synthesis of Galacto-Oligosaccharides With Immobilized Enzymes
            		128(15)
            4.2.4 Carrier-Free Immobilized β-Galactosidase
            		143(2)
            4.3 Mechanisms and Optimization of the Synthesis Catalyzed by β-Galactosidases
            		145(4)
            4.4 Downstream Processing for Galacto-Oligosaccharide Purification
            		149(10)
            4.4.1 Purification of Galacto-Oligosaccharides by Chromatographic Techniques
            		150(1)
            4.4.2 Purification of Galacto-Oligosaccharides by Membrane Nanofiltration
            		151(3)
            4.4.3 Purification of Galacto-Oligosaccharides by Selective Fermentation
            		154(3)
            4.4.4 Purification of Galacto-Oligosaccharides by Selective Precipitation and Adsorption
            		157(2)
            4.5 Applications in Food and Feed
            		159(3)
            References
            		162(29)
            5 Enzymatic Production of Lactulose
            C. Guerrero
            L. Wilson
            5.1 Lactulose Production: Chemical or Enzymatic
            		191(1)
            5.2 Chemical Synthesis of Lactulose
            		192(4)
            5.3 Enzymatic Synthesis of Lactulose
            		196(10)
            5.3.1 Synthesis With Free Enzyme
            		197(6)
            5.3.2 Synthesis With Immobilized Enzyme
            		203(3)
            5.4 Mechanisms of Lactulose Synthesis and Optimization
            		206(5)
            5.4.1 Chemical Synthesis
            		207(1)
            5.4.2 Enzymatic Synthesis
            		208(3)
            5.5 Downstream Processing for Lactulose Purification
            		211(4)
            5.6 Applications in Foods and Pharmaceuticals
            		215(5)
            5.6.1 Lactulose in Food Applications
            		215(3)
            5.6.2 Lactulose in Medical and Pharmaceutical Applications
            		218(2)
            References
            		220(9)
            6 Enzymatic Production of Other Lactose-Derived Prebiotic Candidates
            C. Guerrero
            A. Illanes
            6.1 Lactosucrose
            		229(2)
            6.2 Lactitol
            		231(2)
            6.3 Lactobionic Acid
            		233(2)
            6.4 Tagatose
            		235(7)
            6.5 Epilactose
            		242(2)
            6.6 Fructosyl-Galacto-Oligosaccharides
            		244(3)
            References
            		247(14)
            7 Technical and Economic Analysis of Industrial Production of Lactose-Derived Prebiotics With Focus on Galacto-Oligosaccharides
            F. Scotta
            C. Vera
            R. Conejeros
            7.1 Technologies for Industrial Production of Galacto-Oligosaccharides
            		261(8)
            7.1.1 Lactose Conditioning
            		262(1)
            7.1.2 Enzyme Selection
            		263(1)
            7.1.3 Galacto-Oligosaccharides Production
            		263(3)
            7.1.4 Product Purification
            		266(3)
            7.1.5 Commercial Products Purity and Characteristics
            		269(1)
            7.2 A Case Study on Galacto-Oligosaccharides Production as a Stand-alone Process
            		269(9)
            7.2.1 Galacto-Oligosaccharides Production Processes Under Analysis
            		269(5)
            7.2.2 Process Simulation
            		274(1)
            7.2.3 Economic Assessment
            		274(1)
            7.2.4 Results
            		274(2)
            7.2.5 Minimum Product Selling Price Versus Purity
            		276(1)
            7.2.6 Galacto-Oligosaccharide Cost Versus Plant Capacity
            		276(1)
            7.2.7 MPSP Distribution
            		277(1)
            7.3 A Case Study on Galacto-Oligosaccharides Production Within an Existing Dairy Industry
            		278(3)
            7.4 Conclusion
            		281(1)
            References
            		282(3)
            8 Future Trends and Concluding Remarks
            A. Illanes
            8.1 Whey and Lactose as Raw Materials
            		285(1)
            8.2 Functional Foods, Nondigestible Oligosaccharides, and Prebiotics
            		286(1)
            8.3 Lactose-Derived Prebiotics: Galacto-Oligosaccharides
            		286(3)
            8.4 Lactose-Derived Prebiotics: Lactulose
            		289(2)
            Index 291
            Dr. Andrés Illanes is a Full Professor of the Biochemical Engineering School and Head of the Biocatalysis Group, Senior Researcher at the Biotechnology Nucleus of the Pontificia Universidad Católica de Valparaķso. Dr. Illanes fields of expertise are enzyme biocatalysis, enzyme immobilization and bioreactor design. He is author of over 150 publications in ISI WoS journals, several book chapters and editor of three books in enzyme biocatalysis for Wiley, Springer and Academic Press-Elsevier. Dr. Cecilia Guerrero is Associate Professor at the School of Biochemical Engineering, Pontificia Universidad Católica de Valparaķso, Chile. She has published over 45 publications in ISI WOS journals, two book

            chapters, two patents and over 60 presentations of congress. Dr. Guerreros fields of expertise are the enzymatic synthesis of carbohydrates and rare-sugar with prebiotics effect by transgalactosylation and isomerization reaction with commercial and recombinant

            enzyme. Dr. Carlos Vera is an Associate Professor at the Faculty of Chemistry and Biology, Universidad de Santiago de Chile. He has published over 40 research articles on the enzymatic production of lactose derived prebiotics, glycosides by transglycosylation and, more recently, the enzymatic production of rare sugars with isomerases. He has also published two books, a book chapter and two patents. Department alumnus and Wolfson student from Chile, Dr Raul Conejeros, undertook his PhD studies on Simulation, Optimisation and Control of Biological Process Systems. He was funded by Agencia Cooperation International in Chile. In 2009 he was officially given the full professorship at his current University, the School of Biochemical Engineering in Pontificia Universidad Catolica de Valparaiso, Chile, where he started working back in 2005.