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Article Abstract
This study focuses on the application of levansucrases (LS, EC 2.4.1.10), from Gluconobacter oxydans (LS1), Vibrio natriegens (LS2), Novosphingobium aromaticivorans (LS3), and Paraburkholderia graminis (LS4), in dairy products. The effects of pH and temperature on lactose transfructosylation were first evaluated. Overall, transfructosylation was predominant over hydrolysis for G. oxydans LS1, V. natriegens LS2, and P. graminis LS4. V. natriegens LS2 showed the highest potential, with high lactosucrose production even at the pH of milk and at a low temperature. A diversified range of fructooligosaccharides (FOS) was detected with N. aromaticivorans LS3 and P. graminis LS4. Then, the selected LSs were applied to sweetened milk and chocolate milk. No significant changes were observed in the reaction selectivity, sucrose conversion, lactosucrose and FOS production when the chocolate milk formulations were enriched with additional cocoa powder. Finally, levan from G. oxydans LS1 proved to be a potential stabilizer of great interest in chocolate milk production.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145981 | DOI Listing |
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Article Synopsis
- Selected levansucrases (LSs) were studied for their ability to convert lactose and sucrose into lactosucrose and fructooligosaccharides (FOSs) using dairy by-products like whey and milk permeate as lactose sources.
- The research involved four types of LSs from different bacteria, all showing greater ability to catalyze transfructosylation reactions than to hydrolyze, except one strain that performed differently in specific conditions.
- The study found that the V. natriegens LS2 strain produced the most lactosucrose, indicating that LS-catalyzed reactions can effectively leverage abundant biomass for valuable products like lactosucrose and FOSs.