LAKTULOZ ELDESİ VE TESPİT EDİLMESİNDE KULLANILAN YÖNTEMLER

Abstract

Laktuloz, laktozun izomerizasyonu sonucu oluşan bir disakkarit olup, çok değerli bir fonksiyonel maddedir. Teknolojik olarak öneminin yanı sıra laktulozun birçok fonksiyonel özelliği de bulunmaktadır. İnce bağırsak mukozasında herhangi bir değişikliğe uğramadan kalın bağırsağa geçerek öncelikle bifidobakterler gibi metabolizma için yararlı olan probiyotik bakteriler tarafından kullanılmakta ve bu bakterilerin gelişimini teşvik etmektedir. Ayrıca patojen bakterilere karşı probiyotik bakterilerin etkisinin laktuloz katkısı ile ciddi düzeyde desteklendiği pek çok araştırmada bildirilmektedir. Bu çalışmada laktulozun tespiti ve eldesinde kullanılan yöntemler ile çeşitli süt ürünlerinde laktuloz miktarlarına ilişkin bilgilere yer verilmiştir.

Keywords

• Laktuloz,Süt ürünleri,Laktuloz tespiti,Laktuloz eldesi

PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION

Abstract

Lactulose is a disaccharide, which is occurred as a result of isomerization of lactose and a very valuable functional subtance. There are also several functional properties of lactulose as well as technological importance. It goes through the colon without any changes in the intestinal mucosa and used by probiotic bacteria such as bifidobacteria which are useful for metabolism. Also it encourages of these bacteria. In addition, it has been reported in many studies that lactulose has significant support effect on probiotics against pathogen bacteria. In this study, some informations are given about obtaining and determining methods of lactulose and also the amount of lactulose in various dairy products. 

Keywords

• Lactulose,Dairy products,Determination,Obtain of lactulose

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