Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2021, Vol. 2, Issue 2, Part B
A study of biotechnology advances in the production of lactobionate by different processing methods


Author(s): Shinde EM, Gajmal DB, Pawar VS and Rodge SM

Abstract: Lactobionic acid is a sugar acid. It is a disaccharide formed from gluconic acid and galactose. It can be formed by oxidation of lactose. The carboxylate anion of lactobionic acid is known as lactobionate. Lactobionate (LBA) is a bionic acid that occurs naturally in foods. As an antioxidant, chelator, and moisturiser, the compound has a long list of established benefits. As a result, this study discusses existing LBA production processes, general applications and regulations, potential prospects, and an overview of the difficulties the food industry faces in incorporating the acid into their products.

Pages: 94-97 | Views: 16 | Downloads: 8

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How to cite this article:
Shinde EM, Gajmal DB, Pawar VS, Rodge SM. A study of biotechnology advances in the production of lactobionate by different processing methods. J Curr Res Food Sci 2021;2(2):94-97.
Journal of Current Research in Food Science