The aim of this work was the analysis of galactooligosaccharides (GOS) formation in a model mixture of goat's milk and its permeate from microfiltration and further concentration by ultrafiltration based on the hydrolysis and transgalactosylation of lactose under various temperature and time regimes. These reactions were catalyzed by a β-galactosidase from Kluyveromyces lactis. Simultaneous hydrolysis and transgalactosylation of the milk lactose was carried out at 37, 40, and 43 °C for 6 h. The maximum GOS content in the mixture was obtained at 37 °C after 20 min. It was 6.9% of the total sugars and the degree of lactose hydrolysis was 13.3%. This was about 10% more GOS than in milk. The mixture containing GOS had a faster maximum acidification rate, 33% greater than before transgalactosylation.

中文翻译：

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在基于山羊奶及其渗透液的饮料中乳糖水解和低聚半乳糖形成的动力学。

这项工作的目的是分析在不同温度和时间条件下乳糖的水解和反式半乳糖基化作用下，山羊乳及其渗透物的模型混合物中的半乳糖低聚糖（GOS）的形成，该混合物由微滤以及通过超滤进一步浓缩而得到。这些反应被来自乳酸克鲁维酵母的β-半乳糖苷酶催化。牛奶乳糖在37、40和43℃同时水解和半乳糖基化反应6小时。20分钟后在37°C下获得混合物中的最大GOS含量。占总糖的6.9％，乳糖水解度为13.3％。这比牛奶中的GOS高出约10％。含有GOS的混合物具有更快的最大酸化速率，比半乳糖基化之前高33％。